1-7. What is "porter"?
Description
This article is from the rec.food.drink.beer FAQ, by John Lock with numerous contributions by others.
1-7. What is "porter"?
From: The Guinness Drinking Companion by Leslie Dunkling (1992)
Guinness Publishing; ISBN 0-85112-988-9 "In the London Ale-Houses and
taverns of the early 18th Century it was common to call for a pint of
"Three threads", meaning a third of a pint each of ale, beer, and
twopenny (the strongest beer, costing twopence a quart). A brewer
called Harwood had the idea of brewing a beer that united the
flavours of all three. He called this beer "Entire". This was about
1720.
Harwood's Entire was highly hopped, strong, and dark. It was brewed
with soft rather than hard water. Within a few years Entire was also
being referred to as "Porter" (short for porter's ale) because the
porters of the London street markets were especially fond of it.
Porter that was extra strong was known as "Stout Porter", and
eventually "Stout"."
Continue to:
My Books
