Site: http://www.butcombe.com/beers/beers.shtml#
Porter, 4.7%
Comments: A dark-tan beer, with a coarse head and little retention. The first thing that hits you when you taste this beer is the chocolate malt, with definite coffee, chocolate and roasted grain flavours. These are what driver this beer. A smooth flavour, with bittering hop present, but little use of any aroma. Surprisingly, this beer is not overly sweet, which works well, and the aftertaste is driven by the same chocolate and coffee flavours as at the start. A porter which seems to have a definite aim, and is very well executed.
Overall score: 7.5/10
When you refer to the two hop types, are you describing flavours or also identifying actual hop content/proportions?
Hi Arthur,
The main thing that I’m referring to is when the hop is added to the wort (prefermented beer).
If you add hops early in the process, most of the aromatics are boiled off, and you mainly get an increase in the bitterness of the beer. If you add hops late, you get more aromatics, and you can even add after the wort has finished boiling (‘dry hopping’) which gives almost no bitterness, but a lot of aroma.
Often different hop varieties are used for the different purposes, but my comments are mainly trying to distinguish between the bitterness and aroma effects of the hop.
OK, thanks! Curiouser and curiouser…