Kraft Roku und Sympozjum Piwowarów

original source: https://kompendiumpiwa.pl/porter-baltycki/

Parameters:
Initial extract: 18-22 °P
Final extract: 4-6 °P
Alcohol content: 8-10% abv.
Bitterness: 25-45 IBU
Color: 45-75 EBC

A strong, rich, dark lager traditionally produced in the Baltic States.

Style hallmarks:
A strong, dense, succulent dark lager, whose flavor and aroma is created by a combination of rich maltiness, notes of dried fruits, restrained roasted accents and low notes of refined alcohol. It is distinguished from stouts of similar strength by a lower level of aromas derived from roasted malts, a generally fuller palette of malt flavors and a cleaner, lager profile. A tasting beer, slightly warming, predestined for unhurried contemplation.

Aroma:
Medium to high, complex malt aromas: sweet, caramel, roasted caramel, cookie, toasted bread crust, wholemeal bread, dark malt cake, nuts. Medium-low to high notes of ripe or dried fruits such as cherries, plums, cherries or raisins are desirable. The fruitiness should come from the malt, oxidation or a combination thereof, and not from the yeast work. Evidently yeasty esteriness, such as that of banana (isoamyl acetate) or red apple (ethyl hexanoate) is a defect. In the best examples, oxidation is also manifested by aromas of fortified (liqueur) wines, such as sherry, port or Madeira, at low to medium levels. Oxidized notes should not dominate the bouquet. The whole is complemented by low to medium-high roasted malt aromas, mostly chocolate, sometimes licorice or slightly coffee-like. However, they are never as intense as in stouts. A low, refined alcohol note is acceptable, but it must not be solvent or fuselike (higher alcohols). Hop aroma is absent.

Taste:
Medium to high, complex malt flavors: sweet, caramel, roasted caramel, cookie, toasted bread crust, wholemeal bread, dark malt cake, nuts. Medium-low to high notes of ripe or dried fruits such as cherries, plums, cherries or raisins are desirable. The fruitiness should come from the malt, oxidation or a combination thereof, and not from the yeast work. Evidently yeasty esteriness, such as that of banana (isoamyl acetate) or red apple (ethyl hexanoate) is a defect. In the best examples, oxidation also manifests itself with flavors of fortified (liqueur) wines, such as sherry, port or Madeira, at low to medium levels. Oxidized notes should not dominate the taste. The whole is complemented by low to medium-high aftertastes of roasted malts, chocolate, sometimes licorice or slightly coffee-like. However, they should not have a heavily roasted character, ash or burnt, nor should they be as high in intensity as in stouts. There is usually a low, refined alcohol note, but it should not be overly pronounced, nor should it have a solvent or fuselic (higher alcohols) character. Elevated acidity is undesirable. Hop flavor is absent. The balance of the beer is malty. The taste is initially sweet, becoming more dry in the finish, preventing a bland, cloying sensation. Ports with both a slightly sweet and more dry finish are acceptable.

Bitterness:
Medium to medium, coming from both roasted malts, hops and alcohol, but this aspect must not be dominant. The bitterness should not come to the forefront, but only provide a counter to the maltiness and build a drier finish.

Appearance:
Dark brown, brown to almost black color. Frequent brown or maroon, ruby-red highlights. Clarity. Foam of light beige to brown color. Dense, fine, low to medium, may be moderately persistent.

Mouthfeel:
Tartness medium-high to high. The beer is smooth and somewhat creamy. Saturation is low to medium. There may be an alcoholic warming, but it should not dominate the beer or have a solvent character, but the elegant character of an aged distillate. Rough or astringent sensations are undesirable.

Raw materials and technology:

The base is usually Munich or Vienna malt, sometimes with an admixture of Pilsner malt. A variety of caramel malts with a fairly wide color spectrum are used, as well as roasted malts. However, the latter should be used in moderation, preferably in a de-hulled version to avoid intrusive roasted flavors. Traditional continental hops, used mainly for bitterness. Bottom-fermenting yeast. The beer benefits from long aging under optimal conditions.