The Baltic Porter is known for its rich maltiness. Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. A toffee aroma is often present and can be very high in some examples. Hop low to none. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum, or grape may be present due to reactions between malt, the boil, and aging.
The black color, may be garnet-like. Clarity is generally irrelevant in such a dark beer but if the beer is not opaque, it should be quite clear, as the beer is a lager. Thick head and good retention, especially for a higher alcohol beer.
Rich and complex malt flavors. A toffee character from roasted, crystal, and/or munich malts as well as kettle sugars in some examples should be evident. A complex roasted malt character should be present, but not sharp or bitter. Alcoholic strength should be evident but very smooth and well blended in with the other flavors. Hop bitterness varies from moderate to low but should combine with the roasted grains to balance out the sweet malt character. Noble or other floral hop flavors can be moderate to none. Smokey or grainy characteristics may also be present.
Baltic Porter is Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Moderate carbonation.
Baltic Porter has been described as a train wreck between an Imperial Stout and a Doppelbock. A substantial dark lager with a smooth complexity is added from roasted and crystal malts and adjuncts in many examples.
Brewed primarily in the Baltic Countries. Baltic Porter is most likely a local adaptation of Porters and Imperial Stouts that were traded through the region.
Although reasonable varied style with examples from Eastern Europe usually being very rich and thick while some Scandinavian examples approach the characteristics of a Robust Porter.
Baltic Porter may contain a large variety of malts, prominently dark roasted malts. Munich and Vienna malts are appropriate. May contain large percentages of crystal malts. Adjuncts such as sugars may also be utilized. Continental European hops. Water hardness will vary. Lager yeast or a cleaner, more attenuative ale yeast. Hops are used for bittering, flavor, and/or aroma.
