It’s in my nose
I rarely say this, but Oh My God! I picked up a bottle of Cannery Brewery’s Blackberry Porter and I have to say, the scent is something out of a fairytale.
Seriously! You know those books that talk about these burly men who live in the forest and are super manly and live off venison and plants in the forest and make ales out of ingredients they grow and harvest? This is one of those ales.
To say the blackberry is understated would be a mis-statement. Cracking this sent a smell akin to blackberry pie straight up my nose. Now that I’m drinking it it’s definetly beer, but the odour is awesome.
Ok, so enough about replacing all the Glade Airfresheners with little cups of this beer. How is the actual product at what it’s job is? Well, the sweetness of the blackberries isn’t too strong, and it’s balanced out by a dry finish of the hops, which is a little odd to me. Seems like an the wrong finish, but it’s not a bad thing. It’s definetly a porter, and has all the expected characteristics as such, but with that natural blackberry flavour right off the bat it’s a knuckleball. Now that I’ve had a little bit the novelty has worn off a bit. Still a solid beer. It would probably be a good one for people unsure of porters to try. The sweetness would soften the blow of dropping into the dark lands of Porter.
Instead of just wrapping up with the beer review I’ll throw in a little more info in for fun. Let’s see, how about…a little about adjuncts?
Adjuncts are what makes flavoured beer flavoured, and more. Basically, your basic beer is made up of the four classic ingredients (wheat, yeast, water, and hops). This was the traditional way for a way long time and the Bavarians famously made it into law back in the day. Don’t ask me which day.
The law had to be made because there were some questionable recipes going around. However, that was then, and this is now. Which means that the law is still a nice thing to cite as a place to start for purity of beer, but sometimes you want some hibiscus or habanero in with your lager or ale.
So, for the most part, anything added to a traditional recipe which isn’t normally there is called an adjunct. Now, if you now a little about the english language, that makes sense. Adjunt sounds like something that would be added or joined to something. In some recipes, like witbier, the wheat isn’t really an adjunct because it’s not a new addition to the recipe, but in the case of this porter I’m still sipping the natural additive “blackberry” is a perfect example.
As for the beer, as the temperature rises the porter side of things is solid, but the blackberry has definetly faded. Probably a good thing, since it would have become too sweet over time.