Serve in a snifter at 12-15 °C
What it tastes like
An imperial porter pours black, often with a dark tan head. The malt does most of the work: dark chocolate, cocoa, coffee, toffee, and dark fruit such as raisin or plum, with some roast, though usually less burnt and harsh than an imperial stout. The alcohol, often 8% or more, shows as a gentle warmth and adds to the impression of richness. Hops are mostly there to balance, though American brewers sometimes add noticeable hop aroma.
It belongs to the American craft habit of taking a classic style and making it bigger. Porter began in eighteenth-century London as a dark, everyday beer, and strong versions were brewed for export then too. Today's American imperial porter is generally an ale, which separates it from the lager-fermented Baltic porter, its close cousin. Many brewers age it on coffee, vanilla, cocoa or in spirit barrels.
The difference from imperial stout is a matter of degree. Porter usually leans more on chocolate and less on the acrid roast of roasted barley, so it can feel smoother and slightly sweeter.
Style profile
- Look
- Very dark brown to black, opaque, with a tan to dark tan head of moderate retention.
- Aroma and flavour
- Dark chocolate, cocoa, coffee, toffee and dark fruit, gentle roast and warming alcohol. Hops low to moderate.
- Mouthfeel
- Full body, moderate to low carbonation, a smooth, warming palate and a finish from dry to semi-sweet.
- Ingredients
- Pale base malt with chocolate, crystal and black malts, sometimes a little roasted barley, American or English hops and a clean or lightly fruity ale yeast.
In India
Strong, dark beers do surprisingly well in India's winters and air-conditioned bars. An imperial porter is rare here and usually turns up as a small-batch brewpub release. Its strength means a small pour is plenty. Unlike delicate lagers, it handles some warm storage without falling apart and can even improve with a few months in the bottle. Pair it with Christmas plum cake or after a heavy Punjabi meal.
At the Indian table
Food pairings contributed by Anuradha Rao
- Kerala Christmas plum cakeThe dark fruit and toffee in the beer echo the rum-soaked raisins and caramelised sugar.
- Smoked pork with bamboo shoot, Naga styleThe roast and chocolate meet the smoky pork and the full body handles the bhut jolokia.
- Methi malai mushroomThe rich malt carries the creamy gravy and the roast offsets the bitter fenugreek.
- Gulab jamunChocolate and coffee next to warm, syrupy dumplings works like a dessert wine pairing.
Brewed in India
- Imperial Porter, Brooks and Bonds Brewery source