Whitbread 1800s Porter tasting

20140816_211230This is a review of the very last bottle of this batch. I seem to do a lot of last bottle tastings of late, and kick myself for it. But, here goes. Oh, sorry for the crappy photo quality.

Appearance: Beautiful dense off white/light tan head. Deep brown with hints of red. Hop particles in suspension made it into the bottle and seemed to dance around to the tune of the carbonation.


Aroma: I had a bit of a cold and cannot help feeling that I missed out a little.   Hops,lots of them, in a very resiny English way. Hint(only) of Brown malt,coffee and some twang of tartness.  Over ripe plums and warm pretzels without the salt. Brett.

Taste:  The carbonation made this beer feel very full in the mouth.  There is a deffinate tartness along with the restrained roasty/coffee from the large percentage of Brown malt.

Under sweetened autmn fruit preserve and a tartness to bitterness balance that is perfect,coats the mouth afterwards.  As the beer warms, a little more coffee comes through along with  a little black/white pepper corn and watermelon rind. There is also an earthy quality hat takes over from the fruit.


The beer does very much seem to be at it’s best now. It is again one of those occasions on which I wish there were a few more gallons of this stashed in my “keeping cupboard”. It was, without a doubt worthy of a one gallon trial batch and will be brewed again,bigger this time(volume that is) and maybe oak a portion of it.


Saison de Bobek tasting

Well, hasn’t it just taken me ages and ages to post this.

It’s a bloody good job I remembered too, as this was the very last bottle I had.


Appearance: deep yellow/gold. Starts clear but yeast kicks up from the good high level of carbonation and impedes clarity, but not the beauty. Head starts at two and a half to three fingers, dissipating to just over one and lasting at that level for the duration.

Aroma Vienna malt, sweet lemon,honey,perfume with a floral lilt (from the hops?) and a little pepper.

Taste: The carbonation is full and gives the impression of more body than the beer in fact has. It is bone dry, which only becomes apparent in the aftermath.


Floral hops followed by sweet lemon. Honey and grainy malt follows. It is only a hint of malt that shines through, but is just perfect to off set the dryness.

Bringing up the rear is the yeast,which is a little peppery, has a little clove,a little fruit and a fain yet pleasing tartness.

As the beer warms a little, the bitterness and hop aromas/flavours come out more,clinging to the palate.

For me this is THE PERFECT Saison, combining so many aspects, so of which verge on “in your face” but never quite pluck up the courage to overpower the rest. Styrian Bobek is now on my special hop list of “the ones to use again without fail”.


The recipe is also a rare thing in my brewing: a grain bill and hop schedule that I will use again without change.

Brew day/recipe: https://badleebrewed.wordpress.com/2014/05/08/saison-de-bobek/