1859 Porter
Brewed to Henry Harvey's porter recipe of 1859 and conditioned in cask for four weeks before it leaves the cellars. Pale, crystal and black malts meet a generous charge of Fuggles and Goldings. Black and full-bodied, it smells of coffee, molasses and roast malt; the palate is dry and bitter with liquorice, a savoury note of soy and a restrained fruitiness. On draught in March and April.
AWARDS
Tasting Notes
AI-generated sensory profile for 1859 Porter
Serve at 10–13°C. Too cold mutes the roasted complexity that makes a good porter worth drinking slowly.
The classic — versatile, comfortable to hold and keeps the beer cool. No frills, no distractions: just the beer.
Drink within 6–12 months for best results. Baltic Porters can be aged longer.
More from Harvey's Brewery
About Porter
Style guide · what to expect · how to find alternatives
What is a Porter?
Porters are dark ales with 4–6.5% ABV and IBU 18–35. Roasted malt brings chocolate, caramel and toffee — medium body with a clean finish.
Finding a similar Porter
hopIQ matches by flavor profile — not just style label. A beer with the same coffee, full-bodied, roasted character as 1859 Porter will score highly even if brewed in a different country or under a different sub-style name.
