A very dark, full bodied ale with a rich, creamy head and an intense dry, tangy character. Brewed with well water (the original well sunk in 1758 is still in use), malted barley, roasted malt, yeast and hops. Fermented in stone Yorkshire squares. The type of beer first brewed in the early 18th century; gained its name from being drunk by porters in the fish, meat and other produce markets.
Aroma: Sval og fokusert aroma av gyllent malt, litt tørket frukt, karamell og sjokolade.
Smak: Kremet og ren med preg av ristet og gyllent malt, tørket frukt og litt sjokolade.
Samuel Smith