Moody Ales from Port Moody BC has a new batch of their Smouldering Smoked Porter.
Opaque, black. Flat out black that lets no light through at all with a dark brown head, almost cola coloured, of coarse bubbles.
I feel like I am sitting by a campfire as soon as my nose gets close to the glass, the nose is full of wood smoke. After a few moments I find notes of unburned beechwood underneath along with a clean malt aroma.
The flavours are exactly what I want in a smoked porter. There is an up front bitterness that comes more from the smoked malt that reminds me of char from a barbecue (think the grill marks on a steak). Along with the bitter is great smoke flavour that makes you think of bacon in a skillet over a fire. There is a sweet bass note that runs under everything that actually makes me think of candied bacon and wood aromas, maybe cedar, and balances against the bitter smoke really well. The carbonation is a bit rough, which fits the profile of the beer very well. The mouthfeel is surprisingly light for such a dark beer, don’t expect a beer you could eat with a fork.
I love this beer. The flavours are layered and complimentary, nothing is too overwhelming. It is complex in a good way.
From Moody Ales out of Port Moody comes their “Smouldering Smoked Porter” a beer I acquired in their new 946ml crowler cans. I poured this entire can into my brand new 56oz glass (what a great Christmas gift). The beer poured a deep black with a big brown head with some lasting lacing. The aroma consists of roasted malts, smoke and some caramel. The flavour is of huge smoke, roasted malts, burnt coffee, wood, bitterness, chocolate and a mild dark fruit finish. The alcohol content comes in at 6.9% with an IBU of 19. I am not a huge fan of smoked beer but I thought I would give this one a chance. It is not something I would drink every day but if you like a good smoked ale this would be a great choice.
Commercial Description: Ever wanted to drink the char marks on your steak? Now you can! Our Smouldering Porter contains copious amounts of beechwood smoked malts and is fermented with a clean yeast to showcase the smoky aromas of barbecued meats and wood fire. It is equally well suited to the summer, where it pairs well with charred red meat, and the winter, where it pairs well with the fireplace.