Porter owes its name to port workers,
more specifically porters, who after a whole day
hard work, they relaxed in the nearby pubs with a pint
dark and nutritious beer.

Porter was created around 1730 in England as a result of a kind of technological revolution in the beer production process.
In England, three styles were distinguished: Ale, Beer and Twopenny. These
then mixed together in various proportions to finally
serve them in a pint, the process itself was quite troublesome for

The brewing process was also a bit troublesome, as three worts were obtained from one batch - strong, medium and weak. Each of them was fermented separately, which in turn was associated with higher costs. The problem was finally solved and the mixing began
three separately prepared worts to ferment together
in one vat. Although it sounds trite, at the time it was a revolutionary change. This is how Porter was created, a strong beer, and what
most importantly cheap. Earlier, stronger drinks could
afford higher social classes, and consequently

It owes its name to port workers,
more specifically porters, who after a whole day
hard work, they relaxed in the nearby pubs with a pint
dark and nutritious beer.

English Porter - otherwise Brown Porter is a top beer
fermentation, the color range of which ranges from ruby red to
black. He focuses on balancing all his strengths
i.e. taste, aroma and appearance and keeping them in
balance, so that none of these elements dominates
over others. As for the taste, caramel, chocolate, coffee, nutty and slightly fruity notes dominate.
Hop bitterness and aromas are kept low so that
were barely noticeable or not at all.
Porter a stout - stout is the stronger and heavier of the two beers,
the name itself means "thick" or "fat" in English. On
over the years, porters have lost their alcohol content when
the stouts were getting stronger and stronger.

Baltic porter – unlike the original, it is a bottom beer
fermentation. It was created as a replacement for porter imported from
Great Britain during the Napoleonic Wars, when
the importation of goods from the Islands was prohibited in the countries of the sea basin
Baltic, such as: Poland, Lithuania, Latvia, Estonia or
Scandinavian countries. Since bottom-fermentation technology was well developed on the continent at that time and was gaining great popularity, the Central European version of porter was also fermented in this way. Over time, it became a separate style - Baltic Porter.

Unlike Brown Porter, Bałtycki has not lost his
power over the centuries and is still made according to it
old recipes, which makes it perfect for winter evenings as a hearty and warming drink. The features of the style are a dark coffee color, light brown foam, delicate bitterness and dominant notes of malt, coffee, slightly sweet, there will be notes of dried dark fruit from dark caramel malts. It is a strong beer, the initial density of the wort oscillates between 14.7 and 22° BLG, and the alcohol level is between 5.5 and 9.5%.
Porter is a style that is particularly suitable for long, several years of aging in bottles. Aging brings out its distinctive flavor characteristics.

If you want to brew beer in the style of Baltic Porter at home, you can choose one of several all-grain kits available in our store or compose the recipe yourself using the brewing calculator.

The basic malts on which the grist is based are Pilsner and Munich, often Munich type II, which brings more pronounced toasted notes. When it comes to roasted malts that give a coffee flavor and color, we recommend combining heavily roasted chocolate malts around 1000EBC with slightly lighter ones in the range of 400-500EBC, which give very pleasant, slightly nutty tones. A perfect addition to the grist will be one of the darkest caramel malts, for example Viking Malt Caramel 600EBC, which brings notes of dried dark fruit. Please note that with 20l of wort thicker than 16°BLG, you should use at least two sachets of dry yeast, e.g. Fermentis W34/70. When using liquid yeast, it is worth using the second generation in the form of yeast slurry or prepare even a 2l starter from fresh yeast.