This predecessor to stout was once said to be favored by porters and blue-collar laborers; today, this widespread style doesn’t discriminate. Poised between brown ales (brown porters are more substantial) and robust and Baltic porters (these are softer, sweeter and less alcoholic), brown porters are malt-leaning beers that display a noticeable but reserved roasty quality. They begin with a mildly roasty and usually chocolaty malt aroma. Some non-roasted, supporting malt flavors like toffee, caramel, bread and nuts may also show up. In the taste, a moderate malt flavor increases in roastiness and chocolate notes, and also introduces a noteworthy caramel or toffee flavor that’s more pronounced than that of robust porters. Hops should be scare, if present at all. Brown porters have medium bodies, moderate carbonation and ABVs between 4 and 5.4 percent.
Pair: Draw out brown porters’ controlled roastiness with a smoked gouda or gruyere; their thick textures provide a nice foundation for smoky nuances. Or, lure the beer’s cocoa hints with chocolate chip cookies or a peanut butter sandwich.