Blacksmith Smoked Porter (12 × 650ml)

$60.00 
(includes shipping, tax, and bottle deposit)

  • Blacksmith Smoked Porter (12 × 650ml) - Highlander Brew Co
  • Blacksmith Smoked Porter (12 × 650ml) - Highlander Brew Co

* ONTARIO DELIVERY ONLY

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Don’t be afraid of the dark.

Blacksmith Smoked Porter is HIghlander’s dark secret. This high-quality porter blends notes of dark-roast coffee, chocolate and peat for a smooth, delicious taste and finish.

The complexity of our English smoked porter style beer comes from the careful selection of its dark malts. The smooth texture and long finish - without the usual bitter aftertaste of a dark - make this a symphony of coffee, caramel and chocolate flavours that isn’t rich or overpowering. The creamy, tan head right out of the bottle is reminiscent of a properly poured draft beer.

LCBO#: 362772
ABV: 6.5%
 IBU: 27
  • Awards
  • Pairings
  • Reviews
  • Awards

    Highlander Brew Co. won Silver for BlackSmith Smoked Porter at the 2014 Ontario Brewing Awards.

  • Food Pairings

    Pairs well with any game meats, such as moose or venison - as well as dark chocolate and stews.

  • What people are saying about Blacksmith Smoked Porter

    “Blacksmith Smoked Porter... is almost opaque black, with faint ruby coloured tinges visible when held towards light. The light tan head is rather frothy and leaves a few streaks of lace before settling as a thin collar. Aromas of dark fruit, chocolate, coffee, tobacco and damp wood come through, especially as the ale warms.

    “The taste is very malt forward with flavours of roasted grain, chocolate and cherry accented by an assertive bitterness as well as wood and smoke notes that become noticeable in the finish. Blacksmith Smoked Porter is full-bodied, earthy and grainy with mild carbonation and oiliness. The aftertaste has grain and coffee notes.

    “This is a very well-rounded porter that really showcases its dark malts. The beechwood character adds a mellow warmth that would make this beer a great choice for early spring or fall. I paired it with beef stew and fresh bread.”

    (Brian Papineau, bryehn.net)

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