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Samuel Smith Taddy Porter: British beer defined
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Along with the Belgian and German schools of beer, the British round out the big stylistic blocs of European beer. The U.K. is the origin of numerous beer styles, ranging from bitters to brown ales to stouts to Scottish heather ales.
One of the most versatile of these British beer styles is the porter. Named after the hard-working laborers of the trains and hotels of London, this beer style is darker than brown ales yet lighter than stouts. In fact, the original name for “stout” derives from “extra stout porter,” a clear beer family lineage.
And unlike the fledgling American microbrew industry, some brewers in Britain have been in operation for centuries. For example, take the Samuel Smith Old Brewery of Tadcaster, brewing under various names since 1758 and today known as Yorkshire’s oldest brewery.
As far as I’m concerned, Samuel Smith defines English beer. It is truly difficult to find better examples of English beer here in the U.S., imported or American-made, for all their products. And true to their nature, the Samuel Smith Taddy Porter is probably the best porter you may ever have in your life.
The Taddy Porter is dark but not opaque with a roasty character that is not as dominant as that in stouts. It is a medium-bodied beer and you pick up hints of black patent malts, chocolate, coffee, red wine and dark berries. Of all beer styles, this is probably the best example for wine fans to cross over as it has a wonderful vinous nature many beers lack.
Porters are great with heavier meals with red meat, such as steak or lamb, or with heartier soups like stews or bisques. It also works well with a cheese course, or may be paired with fine chocolates.
Availability: Four-packs of 12-oz bottles are common in better liquor stores and some supermarkets (also available in larger single 18-oz bottles) as well as many bars, but taps are nonexistent around here. Expect to pay slightly more than an average microbrew, but expect the beer to be worth it.
Cheers!
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