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[quote:18srwc66]I'd love to try your mild. I did one myself a while back and enjoyed it a lot.[/quote:18srwc66]

My mild has been bottled a week now so I gave it a taste. Unfortunately it's infected and not very pleasant. It has a phenolic smell that I have a sick feeling might be caused by the Bavarian yeast I used for the Volcano Weisse previously in the same carboy.

We'll have to wait a while until I have something to offer you for a taste of your porter. I'm brewing this weekend, probably a stout, so perhaps in a couple of weeks.

"TheBeerNut":17fvx0i7 wrote:

"Hendrixcat":17fvx0i7 wrote: Ireland's best beer ot best porter?[/quote:17fvx0i7]Both, possibly. I had originally written "best stout" but deleted it, fearing the "what's stout and what's porter" debate, to which I don't think there are any satisfactory answers. But then it does stand well against the best beers coming out of Carlow, Maguire's, Francisan Well etc.[/quote:17fvx0i7]

Porter is only a name here, no true ones are made

[quote:18ipwmkn]Porter is only a name here, no true ones are made[/quote:18ipwmkn]

In what sense? Do you mean because brown malt produced in the old fashioned way isn't used? I suppose the porters of today don't match up to the original because they are not nearly strong enough and have no brettanomyces or smokey character. But the point we were making was to do with with the modern day interpretation which shouldn't have any roasted barley to be a true porter in the modern sense.

Try Sierra Nevada porter, no adjuncts and generally no roasted barely. Brown malt can be associated with a London porter, but I think Guinness’s has been associated with the dark stuff for so long porter and stout are interchangeable in Ireland