Welcome back to another exciting blog post by your friends at 612Brew. What a great time to be a Minneapolis brewery, am I right? Our mad scientists have been in their laboratory cranking out the best beers that their beautiful minds could create. Imagine a scene with electricity in the air, beakers boiling, Skynard blaring through the speakers and the smell of hops in the crisp Minnesota air. This is the way 612Brew likes to get the job done. We are coming up with some flavor notes so courageous that NE Minneapolis breweries have all been shaking in their little brewer’s boots (but don’t worry, we still love you guys). We thought we would spend this blog post highlighting The Outfit Oatmeal Porter, but first, we wanted to give you a quick history about porter beers in general.
What is a porter?
A Porter is a dark style of beer. Porter’s were first recorded in the 18th century London made from brown malt.
All historical evidence points to John Feltham and his writings on the subject. See, at the time Feltham claimed there was a beverage called “Three Threads,” which consisted of 1/3 pint ale, beer and two penny (the strongest beer at the time). Feltham wrote that in 1730 a brewer by the name of Harwood tried to re-create the taste of Three Threads and made a single beer called “Entire” or “Entire Butt,” which later became known as a porter. The porter was the first beer to be aged at the brewery and dispatched in a condition fit to be drank, whereas the Three Threads was mixed on site at the point of drinking. The porter was the first beer that could be made on a large scale. It was said that the aging process took so long that freestanding breweries were made to create the porter style. Basically it was the porter that paved the way for the modern NE Minneapolis breweries you love today!
Porter Vs. Stout:
Since the second half of the 18th century, stouts—particularly Brown stouts—were widely known as the strongest porter. Below is a direct quote from “A General Dictionary of Commerce, Trade Manufactures,” published in 1810…
"Porter[s] may be divided into two classes, namely brown-stout and Porter properly so called. … Brown-stout is only a fuller-bodied kind of Porter than that which serves for everyday drinking. A great deal of this is exported to America and the West Indies."
Stouts today have become drier and toastier, and porters have become more malty and full-bodied. Either beer can be top or bottom fermented, have high or low hop rates, and can range in color. All stouts are types of porters, but not all porters are stouts—just the strong ones. However, the truth is that it is hard to tell the difference!
In comes our newest seasonal beer The Outfit Oatmeal Porter. This English Porter is brewed with oatmeal which contributes to the rich and velvety texture of this winter seasonal beer. Caramel and chocolate malts provide a wonderful roast in the malt profile while the Noble Hops provide the right amount of bitterness and balance.
This bad boy was released last month and has quickly become our number one selling SKU in off premise sales. If you haven’t tried it, you are surely missing out. We are brewing the beer as quickly as we can to keep up with demand; and baby, demand is HIGH! We are super pumped because this means that all of our fellow beer drinkers share our love for The Outfit Oatmeal Porter. This seasonal offering will be available through March 2017, so make sure you pick some up for yourself and all your loved ones while it's still available.