Dökkbrúnn. Ósætur, þéttur, beiskur. Ristað malt, reykur.

Porter

Porter beers are the predecessors of stout beers and are closely related. Porters, however, do not have as much of a roasted flavour as the stouts. The borders between the two styles, however, have become ever more blurred over the years.

Stout and Porter

Closely related varieties of dark beer that originated in the UK. The dark colour is due to part of the malt being dark-roasted. Stouts and porters are characterised by roasted notes, coffee, liquorice and chocolate. There is usually a rather high level of bitterness, and hoppy characteristics are more prominent in American stouts and porters. The term “stout” was originally used to distinguish stronger porter from regular porter. Now it is really up to the brewer whether to call the beer a stout or a porter.Beers in this category are at their best served at 10-13°C Read less