Quickly: This porter makes porter make some kind of sense to us. It has to do with brine, with porters being the oceanic cousins of stouts - those which seem to just sit about all the time in undisclosed, landlocked locals (that said, using brewers liquorice in their 'Kalamazoo Stout' is another smarty move by the people at Bell's to get their stout moving a bit, a bitter twist in the finish to keep things clipping along).
So, we taste the ocean in this - minerality, the stuff that makes the shells of bivalves, musky sand-dried seaweed, the grosser things that look so pretty from afar, like, dead crabs or their dismembered claws. Anyway, three hundred stars to Pripps (apparently the oldest trademark in Sweden) from us humble folk down here at red room.
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