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Old Forge Petey’s Porter
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RATINGS: 8   MEAN: 3.3/5.0   WEIGHTED AVG: 3.06   EST. CALORIES: 168   ABV: 5.6%
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COMMERCIAL DESCRIPTION
More than a brown ale, not quite a stout, this porter pours dark and rich, with plenty of chocolate malt, offset by a late addition of Cascade hops for aroma.


2.6
   AROMA 6/10   APPEARANCE 3/5   TASTE 5/10   PALATE 2/5   OVERALL 10/20
ReggieDunlap (3070) - The dub c, Pennsylvania, USA - JAN 31, 2013
Pours black with a thin tan head. Aroma has light roast and a hint of dark fruit. Flavor is roasty but has a slight metallic note. Mouthfeel is a light and a bit too thin with a roasty metallic finish.

3.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
Capa (2029) - Manama, BAHRAIN - JAN 18, 2013
Dark with a tall, tan head. Aroma is malty, light chocolate, a bit of roast in the aroma. Medium bodied. Something a bit odd here but overall. A solid porter type beer. Roast, chocolate, light earth. Decent beer.

3
   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 12/20
DiarmaidBHK (3393) - Pennsylvania, USA - MAR 20, 2011
Really faint aroma. Pours dark brown with an inch brown head. Some hop action on the taste but swallows with some coffee notes.

3.2
   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 4/5   OVERALL 13/20
DJMonarch (9159) - Northwich, Cheshire, ENGLAND - NOV 22, 2009
Cask Stillage from the Jug at the GABF, Colorado Convention Center 25/09/2009 Some hop aroma. Mid brown coloured and strong in alcohol. Rich on the palate with a little bitterness and dryness in a roast finish

3.5
   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 4/5   OVERALL 13/20
TomDecapolis (4477) - Milton, Delaware, USA - SEP 12, 2009
Tap at Old Forge. Pours a brownish amber with a medium off white head. Aroma of light nuts, some chocolate and light floral hops. Flavor of chocolate with citrus notes, lightly bitter hop profile, nuts and grapefruit.

3.3
   AROMA 7/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 13/20
fredandboboflo (1570) - Pittsburgh, Pennsylvania, USA - JUL 23, 2009
Tap at the brewpub. Aroma of pine and chocolate. Flavor of salty nuts, sweet-roast malt, leafy hops, especially at the finish. A bit astringent. Interesting hop notes but little else.

3.7
   AROMA 7/10   APPEARANCE 4/5   TASTE 8/10   PALATE 4/5   OVERALL 14/20
LilBeerDoctor (3453) - Pittsburgh, Pennsylvania, USA - JUL 3, 2009
On tap at the brewpub. Pours brown with a small tan head. Aroma of sweet malt, light smoked/burnt malts, light coffee, and a touch of brown ale character. Flavor is sweet initially with some roasted malt and light bitter chocolate. Light grassy hops, raisins, and light coffee notes also make their presence known as the beer warms. Pretty solid palate too. I’m impressed by this porter! Usually I find most attempts at a porter dull and much too sweet, but not this one! 7/4/8/4/14 (3.7/5)

3.8
   AROMA 8/10   APPEARANCE 3/5   TASTE 8/10   PALATE 3/5   OVERALL 16/20
kramer (4941) - Sunbury, Pennsylvania, USA - FEB 21, 2009
UPDATED: MAY 20, 2009 On tap, nitro, at brewpub. Pours a hazy chocolate brown body with a one finger creamy beige head. The nose is dry and chocolaty with a bit of roast and nuttiness. Cocoa powder and light to medium hoppiness rounds things out. The flavor is dry roast and chocolate malt with some coffee and cocoa powder up front. Moderate bitterness on the finish. Mouthfeel is typical of nitro beers, on the thinner side a bit with a texture that’s not quite creamy. Just a touch of fizzy carbonation. Overall, this was OK, but I’m not sure I can buy into the idea of a nitro Porter. 7/3/7/3/14 = 3.4

Re-rate of Petey’s Porter, served on CO2. Pours a slightly hazy dark brown body with a small creamy light brown head. The flavor is just so much more aggressive now that it’s off the nitro. The chocolate and roast jump out at you way more, but the big difference is that you can actually taste the hops now! Finishes with a nice hoppy zing that was just totally muted by the lack of fizzy carbonation. Way way better without the nitro. Rating numbers reflect the CO2 serving method, as this will be the serving method from now on.


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