New Glarus Brewing Company’s Old English Porter
New Glarus, WI – The New Glarus Brewing Company continues to demonstrate that the art and science of brewing go hand in hand. The innovative “Porter” style beer of 1870’s England was a notable example of that unity and Dan Carey (Diploma Master Brewer, New Glarus Brewing Company) has re-created that ‘Old English Porter’ with his newest Unplugged Series release.
Throughout the Industrial Revolution England was full of new brewing methods and revelations. This was when brewing was first combined with science. Due to the rapid scientific advances in chemistry coupled with new technologies (such as accurate thermometers), it was widely recognized that brewing was a task that, in order to be done well, must be done by someone not only skilled in the art of brewing, but also scientifically knowledgeable.
The Porter’s invention in England was a revolution for the brewing industry. Prior to this time Porter beer was not aged by the brewer, it was aged at the tavern. The Porter’s particularly tart characteristics improved with age, and this resulted in it’s excellent traveling capabilities and also allowed it to be brewed in large batches. Both of these attributes made this style readily available, leading to it’s immense popularity with the working class. It is from these working people, the Porters, that the name of this style originates. Strikingly enough, this is similar to the way in which the Green Bay Packers name originates with the meat packers of Wisconsin. In honor of this fusion of science and brewing in England, New Glarus Brewing Company’s Dan Carey has created his most recent Unplugged Series brew, ‘Old English Porter’.
‘Old English Porter’ offers a unique interpretation of this classic beer style. The slightly roasted malt character combines with a touch of sweetness and wine like acidity that was popular in Porters of this period. To achieve this, it was brewed with mostly floor malted English malts which include the famed pale ale malt, Maris Otter. A touch of smoked malt produced by Briess Malting Company (of Chilton, Wisconsin) was also used, adding interesting depth to the character of this brew. To add to the authenticity of this brew, half of the batch went through a souring fermentation in the traditional way. This also helps to promote the characteristic wine-like acidity. Finally, the beer was aged on wood to extract sweetness from toasted oak. The end result, ‘Old English Porter’, is a tasteful tribute and a welcome addition to this ever changing and revolutionary beer style. Like all of the Unplugged Series, this ‘Old English Porter’ is a one-time limited release, which you can find in stores and taverns throughout Wisconsin.