Victorian Porter
A smooth, easy-drinking porter with subtle roasted hints of coffee and dark chocolate and a hint of liquorice. The recipe dates from 1865, hopped with Goldings. The brewery tells how porter began in London, where a coal tax meant wood-cured malt gave the drink its colour and flavour, and how the porters and barrow boys of the narrow streets gave it its name.
Tasting Notes
AI-generated sensory profile for Victorian 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 Spitting Feathers 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 smooth-drinking, smooth, roasted character as Victorian Porter will score highly even if brewed in a different country or under a different sub-style name.