Brookston Beer Bulletin

Jay R. Brooks on Beer

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Patent No. 4729900A: Foam-Stabilized Malt Beverage

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Today in 1988, US Patent 4729900 A was issued, an invention of Kenneth Clare, Margaret A. Lawson, and Walter Bryden, assigned to Merck & Co., Inc., for their “Foam-Stabilized Malt Beverage.” There’s no Abstract, although in the description it includes this summary:

A fermented malt beverage having improved foam stability and desirable lace, cling, and clarity is described. The beverage is stabilized by adding 5-400 ppm by weight of combined xanthan gum and a cold-water soluble protein.

Xanthan-Gum

Here’s a better explanation, from the application:

BACKGROUND OF THE INVENTION

A number of malt beverages or beers will produce a relatively good foam immediately after pouring, but the foams so produced are not as persistent as is usually desired by the consumers of such products. In addition, consumers desire a beer possessing a foam that will “cling” to the insides of a glass or mug in an attractive “lacy” pattern. Lace and cling are difficult to achieve in the presence of slight contaminant levels of surfactants or detergents on the glassware, as occurs when beer mugs or glasses are handwashed and quickly rinsed prior to use. A further requirement is that the beer exhibit good clarity to the consumer, i.e., the absence of any noticeable “haze”.

Propylene glycol alginate (PGA), heteropolysaccharide S-10 (see U.S. Pat. No. 3,966,976) and cellulose ether (see U.S. Pat. No. 3,669,00) are additives known to stabilize beer foam.

However, continuing research is being conducted in an effort to discover new polymers, additives, and polymer combinations which may be more economical and which can be utilized to impart improved foam stability, lace and clarity to fermented malt beverages while avoiding attendant “haze” levels.

Xanthan gum as an extender or thickener in the food industry is well described in the literature. Also well known in the art is the use of collagen hydrolysates, derived from animal skin, in the preparation of hair care preparation, shampoos and skin care preparations. Collagen derivatives have been used in the brewing process as fining agents. Further, gelatin hydrolysates are well known in the pharmaceutical industry as tablet excipients used in granulating and binding operations during tablet manufacture. However, there are no general references to such compositions in combination being disclosed for specifically improving foam stability and properties of fermented malt beverages.

SUMMARY OF THE INVENTION

It has now been found that the foam retention and lace/cling properties of a fermented malt beverage can be stabilized while minimizing haze formation by adding a combination of xanthan gum and cold-water soluble protein to the beverage in a combined amount sufficient to result in a final concentration in the beverage in the range of about 5-400 ppm, by weight. The proteins useful in the invention include, inter alia, collagen, gelatin, or milk protein hydrolysates, having a number average molecular weight of 900-12,000, which can be used in a weight ratio of 1:4 to 4:1 of xanthan gum/protein.

Xanthan-Gum

Beer In Ads #1843: Facts Versus Fallacies #74

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Monday’s ad is another one for the Pennsylvania State Brewers Association, from 1915, No. 74 in series they did from 1915-17 called “Facts Versus Fallacies.” I have no idea how many were done but some of the them are numbered into low triple digits, suggesting there were a lot of them, all in an effort to stop Prohibition from happening and win over support for beer. This ad, marked “74,” is about a problem that, sadly, is till going on today, prohibitionists lying to advance their agenda. In many cases, according to the ad, it’s evangelists going from town to town and slinging mud at the people who make alcohol, much as is still done today, by modern prohibitionist groups. I’ve even had some flung my way. But in at least one such instance, the slandered people struck back, suing a winning a $2700 judgment against the lying prohibitionist. The judge, in his ruling, stated that “there is no special privilege attached to a clergyman, much less an evangelist.” And that would be even more true for prohibitionist propaganda today, if only someone would sue them. But I especially like the ad’s conclusion. “That men who preach Prohibition should be quite the reverse of temperate is in itself no new story — for Prohibition is not Temperance. Temperance means moderation — in all things. Which applies to speech as pertinently as it does to drink.”

Facts-v-Fallacies-74-1915

Patent No. 254565A: Improvement In Process Of Preparing A Combined Extract Of Hops And Malt

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Today in 1882, US Patent 254565 A was issued, an invention of Samuel R. Percy and Walter S. Wells, for their “Improvement in Process of Preparing a Combined Extract of Hops and Malt.” There’s no Abstract, although in the description it includes this summary:

The object of our invention is to produce a combined extract of hops and malt in which the essential principles of both substances shall be so concentrated as to be more easy of manipulation, less bulky in storage, and capable of indefinite preservation in their original purity and strength.

US254565-0

Beer In Ads #1842: Facts Versus Fallacies #72

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Sunday’s ad is another one for the Pennsylvania State Brewers Association, from 1915, No. 72 in series they did from 1915-17 called “Facts Versus Fallacies.” I have no idea how many were done but some of the them are numbered into low triple digits, suggesting there were a lot of them, all in an effort to stop Prohibition from happening and win over support for beer. This ad, marked “72,” is another nod to history, rebutting the (apparent) prohibitionists position that Abraham Lincoln and George Washington would have been in favor of prohibition. For their evidence, Lincoln once co-owned a liquor store, and for Washington, oddly, they didn’t bring up his beer recipe or the letters professing his love of porter. They end by claiming both presidents “found the use of liquors necessary in both civil and military life.”

Facts-v-Fallacies-72-1915

Patent No. 2371028A: Liquid Dispensing Device

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Today in 1945, US Patent 2371028 A was issued, an invention of Andrew F. Christ, for his “Liquid Dispensing Device.” There’s no Abstract, although in the description it includes this summary:

My invention relates to dispensing devices and more particularly to faucets for dispensing, draught beer or the like. The object of my invention is to produce a device that will dispense raw draught beer without the usual foam caused by carbonation and permitting the deposit of a .pre determined quantity of foam into the container onto the top of the raw beer.

Another object of my invention is to produce a device of the character described, that employs the customary attaching means to; the barrel or keg acting as-a container or supply reservoir for the beer, and permitting any conventional type of tapping mechanism.

US2371028-0
US2371028-1

Beer In Ads #1841: Facts Versus Fallacies #70

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Saturday’s ad is another one for the Pennsylvania State Brewers Association, from 1915, No. 70 in series they did from 1915-17 called “Facts Versus Fallacies.” I have no idea how many were done but some of the them are numbered into low triple digits, suggesting there were a lot of them, all in an effort to stop Prohibition from happening and win over support for beer. This ad, marked “70,” is another interesting one that tackles the prohibitionists’ argument that all alcohol consumption is bad, while the truth is that its excessive drinking that can cause problems, and in fact it’s the position of at least one research doctor that excesses in food, and even water, can be “harmful.” His position is that “Excess of any kind is the is the direct opposite of temperance.” The ad goes on to look at how Europe reacted during World War I, and how the nations at war sent alcohol to the troops fighting. Why? “The beverages are not given as medicine, but as nourishment.”

Facts-v-Fallacies-70-1915

Beer Birthday: Jen Muehlbauer

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Jen-M
Today is the 41st (I think) birthday of Jen Muehlbauer, who writes East Bay Beer and has also worked at several prominent local beer places — most recently I heard the Albany Taproom and/or Whole Foods. She’s been writing about beer since 2002. Because she’s been in the trenches, I think her voice is more practical, realistically cynical and utterly invaluable. I always love to read her take on what’s being debated on the interwebs. Join me in wishing Jen a very happy birthday.

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With Fraggle at the Celebrator 25th anniversary party in 2013.

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Enjoying a large mug of beer.

Jen-Krampus
A visit from Krampus.

Note: the last two photos were purloined from Facebook.

Patent No. 4996823A: Method Of Packaging A Beverage And A Package Structure

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Today in 1991, US Patent 4996823 A was issued, an invention of William J. Byrne, assigned to Arthur Guinness Son & Company, for his “Method of Packaging a Beverage and a Package Structure.” Here’s the Abstract:

Method of packaging a beverage and a package structure has a cylindrical tube 1 over an end 3 of which is located a partition 2 having restricted orifice and both are sealed, for example by crimping, to the rim of tube 1. Primary chamber 4 is formed within the tube and secondary chamber 8 is formed between the partition 2 and closure 7 which chambers communicate through orifice 6. Chamber 4 is charged with beverage 11 containing gas in solution and sealed with end wall 12 crimped to the rim 9 of the tube 1. Prior to sealing chamber 9 is dosed with liquid nitrogen or carbon dioxide so that headspace 13 is pressurized. The package adjusts to a state of equilibrium in which beverage flows into the secondary chamber 8 to form headspace 14 therein. Upon opening of the package with pull tag 15 a pressure differential between the headspaces 14 and 13 causes beverage and/or gas in chamber 8 to be ejected through orifice 6 into beverage 11 and thereby gas in solution in the beverage to be liberated and form, or assist in the formation of, a head of froth on the beverage.

US4996823-1

Beer In Ads #1840: Facts Versus Fallacies #69

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Friday’s ad is another one for the Pennsylvania State Brewers Association, from 1915, No. 69 in series they did from 1915-17 called “Facts Versus Fallacies.” I have no idea how many were done but some of the them are numbered into low triple digits, suggesting there were a lot of them, all in an effort to stop Prohibition from happening and win over support for beer. This ad, marked “69,” is another interesting one that tackles the prohibitionists’ argument that men are driven to drink, and most just can’t help themselves, so the only way to “cure” them is take away their alcohol. But the science of the day said no, that instead drunkards were the result of a mental defect or weakness, and in 99% of cases this was the cause. “Normal men do not desire alcohol in excess. It is only the abnormal who are driven to drink.”

Facts-v-Fallacies-69-1915

Session #109: Loving Porter

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For our 109th Session, our host is Mark Lindner, who is the Bend Beer Librarian, and writes the By the Barrel in Bend, Oregon. For his topic, he’s chosen the beer style Porter, and wants us to explore what he calls a “highly variable style.” Jon goes on to explain what he means by that in his announcement for the March Session:

porter

Porter

“The history of porter and the men who made it is fascinating, for it deals with the part that beer has played in the development of Western Culture. Conversely, of course, much of porter’s growth was the result of profound changes in the nature of British society. It is also a microcosm of how our industries have developed; events in porter’s history explain the structure of the modern brewing industry, not only in Britain, but in the other major Western countries.

Porter is intimately tied in with the Industrial Revolution, in which Britain led the world. Through the growth it enabled the brewers to achieve, it was instrumental in the development and technological application of a number of important scientific advances” (Foster, Porter, 17).

I am not talking about your long dead relative’s porter—although you might be—but about all of the variations currently and previously available. Hey, feel free to write about the porter of the future or some as-yet-unrecognized sub-style of porter.

There are English porters, Brown porters, Robust porters, American porters, Baltic porters, Imperial porters, Smoked porters, barrel-aged variants of most of the preceding, and so on.

With as many variations as there are it is hard to believe that porter is perhaps a neglected style. Then again, it did disappear for a while [see Foster, Porter, and others]. Of 14 beer people asked about overrated and underrated styles three of them said porter was most underrated and no one suggested it as overrated in our current market climate.

I would like you to sit down with one or more porters of your choosing. Pay a few minutes attention to your beer and then use that as a springboard to further thoughts on the style.

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One of Mark’s suggestions was to “[c]onstruct a resource along the lines of Jay Brooks’ Typology style pages,” so I figured the easiest thing to do this month was actually that. I chose Robust Porter for no better reason than I like them.

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Robust Porter

robust-porter Robust Porter is part of a family of beer, Porters, for which I have a personal bias. My son is named Porter. But it’s also a favorite style because I love the chocolate and sometime coffee notes that are usually smoother and less harsh than stouts. Deschutes Black Butte Porter was probably the one that really helped me love the style, but Anchor Porter and St. Bridget’s Porter from Great Divide are also early favorites.

What follows is information about robust porter, collected from a variety of sources. If you know of any additional resources about this type of beer, please let me know.

History

A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced. This style describes the modern craft version. Note: This is the history for “American Porter,” which in 2015 replaced “Robust Porter.”
(BJCP1)

 blackbutte
 
Origin: unitedkingdom

robust-porter

A Comparison of Style Ranges

SourceSRMABVO.G.F.G.IBU
BJCP1 (20A) American22-405-6.5%Varies1.008-1.01625-50
Brewery DB20-306.3-7.5%Varies1.018-1.02425-40
GABF2 (83) Robust20-354.4-6%1.045-1.0601.008-1.01625-40
Periodic Table7 (48)30-404.8-6%1.050-1.0651.012-1.01625-45
WBC6 (75) Robust30+5.1-6.6%1.045-1.10601.008-1.01625-40

Yeast

 Ale
 Hybrid
 Lager
 Belgian
 Brettanomyces
 Lactobacillus
 Pediococcus
 Other

BJCP Description: 20A. American Porter1

Overall Impression: A substantial, malty dark beer with a complex and flavorful dark malt character.

Aroma: Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.

Color Range

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Flavor: Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.

Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.

Comments: Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character.

Characteristic Ingredients: May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.

Style Comparison: More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

CraftBeer.com Description

robust-porter
robust-porter-2
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GABF/World Beer Cup Description

75. Robust Porter
Robust Porters are very dark to black. Hop aroma is very low to medium. They have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Caramel and other malty sweetness is in harmony with a sharp bitterness of black malt without a highly burnt/charcoal flavor. Hop flavor is very low to medium. Hop bitterness is medium to high. Diacetyl should not be perceived. Fruity esters should be evident, balanced with all other characters. Body is medium to full.

Online Descriptions

Beer Advocate
Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.
Rate Beer
Black or chocolate malt gives the porter its dark brown color. Porters are often well hopped and somewhat heavily malted. This is a medium-bodied beer and may show some sweetness usually from the light caramel to light molasses range. Hoppiness can range from bitter to mild. Porters, in relation to stouts of the same region, are typically more mild and less aggressively hopped.

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Glassware

pint-glass becker-pint nonic-pint tumbler seidel stein-ceramic
Pint Glass (or Becker, Nonic, Tumbler), Mug (or Seidel, Stein)3
Nonic Pint5

Food Pairing

bbq cheese-variety chocolate steak_meat prosciutto meatloaf scallops shepherds-pie souffle venison boar
Cuisine (Barbecue) Cheese (buttery; Brie, Gouda, Havarti, Swiss) General (Chocolate, Dessert) Meat (Beef, Smoked Meat, Grilled Meat)3
Aged Ham (prosciutto, Serrano, Bayonne), Meatloaf, Seared Scallops, Shepherd’s Pie, Soufflé, Steak, Venison, Wild Boar4
Roasted or Grilled Meats, Gruyere, Chocolate Peanut Butter Cookies5

Seasonality & Temperature

Season:
season-winter
Winter		 Serving:
temp-45-50
45-50° F		 Storage:
temp-40-45
40-45° F*		 Beer 101:
Beer101-porter
Porter

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Links About Porter

Further Reading

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Commercial Examples of Robust Porter

Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter1
Iron Hill Pig Iron Porter, Rock Bottom Moonlight Porter, Deschutes Black Butte Porter5

Edmund Fitzgerald Bully Porter Bottle Label

Top 10 Examples

Beer Advocate

  1. Funky Buddha Morning Wood
  2. Hill Farmstead Everett Porter
  3. Perrin No Rules
  4. Funky Buddha Maple Bacon Coffee Porter
  5. Kane Sunday Brunch
  6. Funky Buddha Last Snow
  7. Jackie O’s Bourbon Barrel Black Maple
  8. Kane Mexican Brunch
  9. Hill Farmstead Birth Of Tragedy
  10. Ballast Point Victory At Sea Coffee Vanilla Imperial Porter

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Rate Beer

  1. Smuttynose Robust Porter
  2. Cigar City Puppy’s Breath Robust Porter
  3. Greenbush Distorter Robust Porter
  4. AleSmith Robust Porter
  5. Reuben’s Robust Porter
  6. Ballast Point Homework Series Batch #6 – Robust Porter
  7. Big Sky Bobo’s Robust Porter
  8. Birbant Double Robust Porter
  9. Wisconsin #006 Porter Joe
  10. Cheshire Valley Robust Porter

schlitz-porter-label

Key to Sources

1 = BJCP 2015
2 = GABF 2015
3 = Beer Advocate
4 = Garrett Oliver’s Brewmaster’s Table
5 = Brewers Association / CraftBeer.com
6 = World Beer Cup Guidelines 2016
7 = The Periodic Table of Beer Styles 2001
8 = GotBeer.com

Key

* = Not recommended for extended aging, unless ABV exceeds average range