Modminks (6) - lafayette, Louisiana, USA - MAY 9, 2006 does not count
My Favorite beer. I can’t say enough about Flag Porter’s delicousness. I pours a dark with a creamy head. The aroma is of old nuts and wheat. Tatste is like medium with a half bodied matlyness. It feels great going down much like Mackeson XXX Stout. I describe it like drinking milk sortof. BostonBeerLover (2) - Ohio, USA - NOV 4, 2004 does not count
Fantastic Beer!!! Dark, almost black in color. Aroma is rich. The taste is as rich as the aroma yet you never feel full after drinking it. The best part of the beer is that it is a distinctive porter not a watered down stout. Skip (206) - Indiana, USA - JUL 4, 2006
Skip’s favorite porter...wish I could find it on tap. As the beer warms to a proper temperature, the aroma of molasses overcomes a somewhat non-descript sweetness. Flavor is full and the mouthfeel is all that one can ask of a quality porter. iswain1914 (19) - USA - OCT 15, 2007
Hey guys....Just because this is not an IMPERIAL stout with 8-12% alcohol does not mean that it does not deserve nearly perfect scores. This is a damn near perfect porter. 2nd to Synebrychoff Porter from Finland. austinpowers (2832) - San Francisco, California, USA - JUL 25, 2002
UPDATED: FEB 26, 2005 Flag Porter is brewed from a traditional 19th century British recipe, fermented with original 1825 yeast salvaged from a sunken vessel in the English Channel. Several bottels of the brew were raised from some 60 feet in the Channel in their original condition with their wood stoppers and wax seals intact. When opened it ’tasted like old, wet boots’ according to Dr. Keith Thomas, brewer and microbiologist. But, when put under a microscope he found living yeast. After months of growing this yeast, he brewed a porter using an 1850 recipe. True to porters of this era Dr. Thomas uses barley and hops grown without pesticides or chemical fertilizers.
.......................OK, that’s the story, so shouldn’t it be called ’1850 Porter’?
Anyway, the beer is fantastic! Very flavorful, yet drinkable. Fuller than Yuengling’s Porter, and less fizzy, to boot. Who knew such an old beer recipe could taste so good. Dogfish Midas Touch could learn a thing or two from this brew.
UnionMade (621) - Connecticut, USA - SEP 14, 2002
Roasted chocolate. Black turning to blood red through light. Malty, slightly bitter, with that roasty rich aftertaste. Apparently this stuff was made with yeast from a sunken ship.....sold me on it. Probably the best porter I've had so far. I recommend you drink this at room temperature for maximum flavor. Cantabrian (1171) - Christchurch NZ, now Brisbane, AUSTRALIA - FEB 23, 2014
I knew it was a bit of a classic, but I was certainly unprepared for such a delicious porter. Yes, I did like the story, but that cheap “grown without pesticides or chemical fertilizers” statement put me off. Feels like those cards on hotel bathrooms saying “your towels plant trees”. Anyway, completely off guard to try one of the most exciting porter experiences ever. The tremendously seductive aroma had a bit of freshly ground roasted coffee, plenty of pure cocoa powder, very nutty, perhaps with hazelnuts, good quality back bacon and a bit of dried forest mushrooms. So good that by the first sip I was already on my knees. Flavours of roasted malts, chocolate, very nutty, and all the melange listed above on the aroma. Sweet, but far from any offensiveness, and just a touch of bitterness. Buttery and velvety, this is a medium bodied masterpiece. That is good regardless of the story.