DICK'S LAVA ROCK PORTER

181 BOTTLES OF BEER ON THE WALL

July 3, 2012 (Tuesday)
IN MEMORY OF JOHN COYLE 1.18.31 - 7.3.12

DICK'S LAVA ROCK PORTER

12 fluid ounces., A 6.2% ALCOHOL BY VOLUME ALE

Dick's Brewing Company, Centralia, WA

www.dicksbeer.com

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FROM THE WEBSITE: "Dark and rich, a palate-full of deep, malty flavors. A multitude of malts and hops make this beer so special. The mash includes a good helping of caramel, chocolate and black malts. We add plenty of Magnum hops to balance the malty wort and two additions of Mt. Hood hops for lots of hop flavor and great aroma. Our *porter is a traditional full flavored English style porter with a dark brown, almost black color, lots of body and smooth drinkability."

So, I have been confused (what's new) about the difference between a Porter and a Stout - turns out the history and development mingle...hmmm....who knew....read on

*Porter is a dark style of beer originating in London in the 18th Century,  descended from brown beer, a well hopped beer made from brown malt. The name came about as a result of its popularity with street and river porters^.
The history and development of stout and porter are intertwined. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.
Early London porters were strong beers by modern standards. Early trials with the hydrometer in the 1770s recorded porter as having an OG (original gravity) of 1.071° and 6.6% ABV. Increased taxation during the Napoleonic Wars pushed its gravity down to around 1.055°, where it remained for the rest of the 19th century. The huge popularity of the style prompted brewers to produce porters in a wide variety of strengths. These started with Single Stout Porter at around 1.066°, Double Stout Porter (such as Guinness) at 1.072°, Triple Stout Porter at 1.078° and Imperial Stout Porter at 1.095° and more. As the 19th century progressed the porter suffix was gradually dropped. British brewers, however, continued to use porter as the generic term for both porters and stouts.

FROM THE MOUTH: STOUT: I love this beer; must have something to do with the Coyle blood in me. It has a caramel sweet, chocolate, coffee flavor with a clipping of hops..oh so right there for you to discover. Beautiful balance- reminds me of some of the smooth milk stouts I have enjoyed earlier. I would like to find this somewhere on draft! So I must travel to Centralia and do some bar hopping; anyone!!!  I wish this were my job! A+

FROM THE STORE: Trader Joe's

In memory of my Uncle John Coyle- one cool dude!
January 18, 1931-July 3, 2012

drink yer' beer for Coyle's

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