Pennsylvania porter, also known as East Coast porter, is the classic American porter of the 19th and early 20th centuries. It is a bottom-fermented (as opposed to the usual top-fermented porter), ester-free beer with fair-to-medium mouthfeel that will dry toward the end of the taste and may also include slight diacetyl and burnt malt components. Typically, malt and hops are balanced (O.G. 1.049-1.053; IBUs 20-25), and the hops are characteristically American. Cluster hops were the common bittering hop, although English Fuggles or Goldings hops may have been used for aroma.
It is brown/black in color with red tints or a mahogany cast in the glass.
Pennsylvania porter was a result of breweries adapting the English porter style to the arrival and popularity of lagers in the U.S. beginning in the late 1800s and early 1900s. Adjuncts such as maize, molasses, and Porterine, are not uncommon ingredients.
Remaining commerical examples of this kind of porter include Yuengling and Stegmaier.
- OG: 1.048-1.061
- FG: 1.010-1.023
- IBU: 20-35
- SRM: 20-30
 External Links
- American Porters: Marching to Revolutionary Drummers - Brewing Techniques Magazine