Now, after covering some of the basics, the time has come for considering some quality Swedish brews.
The old school label of the Carnegie Porter was the first thing about it that appealed to me. Turns out that this label is authentic as well - unchanged since they started brewing this beer in Gothenburg in 1836.
You'll notice that the top of the label reads "Årgang 2009", which translates roughly as "Year 2009" or perhaps "Vintage 2009"... Yes, the Carnegie Porter supposedly matures over time, changing the taste notably towards the smoother and more balanced in a year or two. But the process is supposed to continue for years and years after that, so that a 10-year-old Carnegie Porter is a taste sensation of both extreme richness and extreme lightness. Curiously, however, the smaller label on the back clearly states a Best Before date already some time in 2011 !?!?
At present, the bottle I opened was already a good beer. A good dose of hoppy bitterness makes for a quite balanced taste and thus a comparatively non-sweet porter. Next time I go to Systembolaget, I shall buy some more and store them away for future tasting.
To be continued... here...
Tuesday 6 October 2009
Swedish Beer - Part III / Carnegie Porter - Part I
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2 comments:
What happens to ageing Carnegie is that it madeirises,a sthe beer slowly oxidises, which is a big no-no for light, pale beers, but works pretty well with many darker, maltier brews. At somepoint in the first 12 months, you'll notice a wet cardboard taste sprouting up. Don't panic, just keep the lot in the cellar and wait another six months. Then, the wet cardboard will have evolved into something reminiscent of rum and raisins or Madeira wine, smooth and warming.
Interesting. Well, I hope I'll stay here long enough to get to enjoy a properly aged Carnegie porter...
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