Great Lakes Edmund Fitz

Edmund Fitz is sold under the name of a porter, and the six-pack is best approached as one. The listing doesn't give an ABV or IBU, so what follows describes how porters of this kind typically behave rather than a measured profile of this bottle or can. Expect a dark brown to near-black pour with a tan head, built on roasted malt rather than sweetness: dark chocolate, coffee, toast and a touch of caramel are the usual markers. Hop bitterness in the style generally sits in a moderate range, there to balance the malt rather than lead, and finishes are typically dry and roasty rather than syrupy. Serve it cooler than room temperature but not ice cold. Around 45 to 50°F (7 to 10°C), roughly 20 to 30 minutes out of the refrigerator, lets the roast and cocoa notes open up, while straight-from-the-fridge cold tends to flatten them and emphasize bitterness. A standard pint glass or a nonic works well. A tulip or tulip-shaped pint glass will concentrate the aroma if you want to pay closer attention to the malt character. At the table, porter suits food with char and caramelization. Grilled sausages, smoked brisket, burgers with browned onions, and barbecue ribs all echo the roasted malt, and the carbonation cuts through fat. Aged cheddar and gouda are reliable cheese partners, and a slice of dark chocolate cake or a vanilla ice cream with a splash of porter poured over it works for dessert. Mild, delicate dishes such as white fish or light salads would be overwhelmed. A six-pack format makes it practical to compare a fresh bottle against one kept a couple of weeks, or to cook with it. A cup of porter adds depth to beef stew, chili or a chocolate stout-style cake batter.