Porter’s historical development

It is widely believed that Porter and Cask Bitter Ale are two of the more classic British beers. Porter’s wine record appeared in the 18th century and is a popular beer between the porters. The United Kingdom was in the heyday of the Empire, and the maritime trade was extremely developed, with an extremely developed civilian porter industry. These heavy manual laborers naturally need some alcoholic drinks to relax.

In the 16th and early 18th centuries, a magical beer cocktail popular in the London area called “Three threads”, which mixes beer of different degrees, colors and flavors (generally three), one On the other hand, it has increased the flavor of beer. On the other hand, it has avoided the lack of fermentation technology at that time (the thermometer and hydrometer have not been invented at the time, it is difficult for winemakers to accurately control the brewing process) and the odor caused by the hardness of the water has become extremely popular. Due to the more pronounced taste of the heavy and dark beer, this wine also has a noticeable caramel aroma and sweetness, with the style of today’s Porter.

By 1730, a local winery called Harwood had made a recipe that mimicked the “three-pointed thoughts” and had a very funny name “Entire butt”, with a taste and “three points.” Thoughts are similar, but come directly from a formula of fermented beer. This wine soon became popular in London and replaced the original beer cocktails, especially in the Porter group, which was later translated into Porter.

The early British Porter beer was higher than today, and it was easy to get around 7 degrees. Some height versions appeared, which became the predecessor of Stout Porter and even the imperial Stout Porter. However, its development has experienced the castration brought about by several wars. The logic is very simple: the raw materials for brewing are food, and the tax on brewing food will inevitably increase during the war. After the Napoleonic Wars (1803-1815), Porter’s degree was artificially reduced to 5 degrees or even lower due to taxation.

The earlier potter formula was pure brown malt, a kind of malt that has been baked and has a certain aroma and brown color. The industrial and technological revolution changed this once again. The thermometer was invented in the 1760s, and the hydrometer was invented in the 1770s. The winemakers had previously realized that pure brown malt could not bring higher sugar efficiency. One-third of the high-temperature treated brown malt does not produce sugar. So many winemakers began to use a large proportion of light-colored malt (higher sugar-efficiency) and a low proportion of roasted black barley (very little sugar but provide color and coke).

But the use of roasted black (baked) barley violated the British version of the beer purity method at the time, the United Kingdom does not allow this “dross” food processing. This was not until the patented barley that Mr. Daniel Wheeler applied for in 1817. The barley treated in a 200 degree environment achieved an EBC color of more than 1300, almost pure black, and did not contain any enzyme components. After the patent was granted, this barley was widely used in the production of Porter. Later, the patent Malt had its name today, called Black Malt.

At that time, a typical porter malt formula consisted of 95% light malt and 5% of patented malt, which greatly improved the production efficiency of Porter beer. Before the Porter Beer, almost all of the British beer was left unripe and then matured in the pub’s barrel. But Porter has changed this situation. Its production and maturity are done in very large wooden barrels, so that people can get instant beer.

Mexand Company Brewery, a well-known beer company in the London area, has adopted a giant vat brewing method. How big is a bucket? 610,000 liters! Or 600 tons! Even today, it is a big wine can. As a result, on October 17, 1814, a large barrel said: Brother can’t hold it! Then crashed down! The powerful “beer” stream hit several vats next to it, causing the chain to break. So this conservative estimate of about 1.47 million liters of beer rushed out, forming a strong torrent.

Because the neighborhood is a slum, the houses are relatively low or of good quality. In an instant, this torrent smashes the houses in the nearby two streets, and the floods are still in the basement. Thanks to the timely rescue of local civilians, the loss was reduced, but the flood caused the death of eight civilians. Many of the staff involved in the disaster relief later told the local newspaper: “I have encountered such a wonderful flood, I am me. This is really drunk.” In fact, a lot of neighborhoods in the vicinity are filled with obvious alcohol smell. These people are really drunk… This is a big beer disaster in human history, which is caused by Potter.

But unfortunately, as the United Kingdom continues to be involved in the horrors of the forefront of the World War II and the Second World War, the United Kingdom, whose food cannot be self-sufficient, has fallen into trouble again and again, and beer has become a luxury that can be enjoyed by celebrating victory. All kinds of bans should be imposed on various beer productions. So in the 1950s, the Porter beer, which has been inherited for a long time, has disappeared completely in England.

It wasn’t until 1978 that a traditional Porter beer was re-produced from a small fine brewery called Penrhos. Porter’s beer began to slowly recover and flourished under the development of the famous British winery Fuller.

At present, in most cases, Porter refers to this traditional British beer. Even today, honey, vanilla, coffee, chocolate, brown sugar and other flavoring flavors, or various barrel versions, have been developed, but they are far from the glory of Porter Beer. Its brilliance is completely inadvertently Transferred to Stout beer.