| Praying Mantis Porter....Dark But never brooding |
CT's State Insect !
First Introduced as a draft favorite at The Hartford Brewery Limited (CT's first brewpub, 1991-2000), and made to the original
specifications at the Shipyard Brewing Company in Portland Maine. Praying Mantis Porter joins Arch Amber Ale as the
second traditional ale in the Hartford Better Beer Company's portfolio. CT's Original Brewpub Beer is now available statewide in
CT in 2 flavors and in 6-packs!
Appearance and Color: Deep and Luxurious black cherry-red, long-lingering lacy head.
Aroma: You're in for a treat. Toasty-smooth, a hint of silky roast malt that doesn't overwhelm the mild fruit nose.
Flavor and Mouthfeel: Starts witha full smooth and malty tone, with a touch of a citrusy hop influence. The roasted
chocolate malt flavors fit perfectly between "dark" and "milk" chocolate - not too bitter and not too sweet. Eventful
balanced maltiness is complimented by delicate and mild hopping and the medium (not thick) body.
Aftertaste: Subtle fruity finish, pleasant dry roasty aftertaste.
Applications: Intertwined with the history of the industrial revolution, properly made Porters are hearty and satisfying beers for
hard-working people that are nonetheless "session" beers - meant to be drunk in quantities. Praying Mantis Porter overwhelms
with complexity rather than with quantity of flavor. Mellow enough on its own, but heavenly food combinations abound: with
seafoods (especially shellfish), hearty cheeses, chicken dishes or a fine steak. Tastes great after dinner or with a cigar.
Temperature-wise, the flavors of Praying Mantis Porter work best when acclimated to 45 degrees or so, just below cellar
temperature where the malt flavors begin to stand out, and then blossom as you progress through your pint. There's no hurry.
Recipe and Brewer's Notes: The water chemistry provides mineral flavor and body to complement the complex malt and hop
ingredients that are drawn from the best of European and U.S. Pacific Northwest strains and sources as well as the time-honored
process of traditional brewing techniques. The mineral factor influences the key brewing steps: mashing, sparging, boiling,
fermenting and conditioning. Imported from England, the malt bill includes 2-row Pale Ale Barley Malt, Chocolate Barley Malt
and a touch of Malted Whole Wheat. Hops include Willamette, Cascade and Tettnang. With its distinctive flavor imprint, the
lively Yorkshire-origin Ringwood culture (a top-fermenting "ale" yeast) is used to ferment the beer. The Hartford Better Beer
Company is founded by Phil Hopkins and Les Sinnock. Trained by Shipyard Brewing Company's Master Brewer Alan Pugsley
twenty years ago, we then brewed and served over a million fresh and frothy pints of beers like Arch Amber Ale and Praying
Mantis Porter at our brewpub using the exact same brewing process and ingredients as at Shipyard.
Praying Mantis porter...........she'll take your head off
specifications at the Shipyard Brewing Company in Portland Maine. Praying Mantis Porter joins Arch Amber Ale as the
second traditional ale in the Hartford Better Beer Company's portfolio. CT's Original Brewpub Beer is now available statewide in
CT in 2 flavors and in 6-packs!
Appearance and Color: Deep and Luxurious black cherry-red, long-lingering lacy head.
Aroma: You're in for a treat. Toasty-smooth, a hint of silky roast malt that doesn't overwhelm the mild fruit nose.
Flavor and Mouthfeel: Starts witha full smooth and malty tone, with a touch of a citrusy hop influence. The roasted
chocolate malt flavors fit perfectly between "dark" and "milk" chocolate - not too bitter and not too sweet. Eventful
balanced maltiness is complimented by delicate and mild hopping and the medium (not thick) body.
Aftertaste: Subtle fruity finish, pleasant dry roasty aftertaste.
Applications: Intertwined with the history of the industrial revolution, properly made Porters are hearty and satisfying beers for
hard-working people that are nonetheless "session" beers - meant to be drunk in quantities. Praying Mantis Porter overwhelms
with complexity rather than with quantity of flavor. Mellow enough on its own, but heavenly food combinations abound: with
seafoods (especially shellfish), hearty cheeses, chicken dishes or a fine steak. Tastes great after dinner or with a cigar.
Temperature-wise, the flavors of Praying Mantis Porter work best when acclimated to 45 degrees or so, just below cellar
temperature where the malt flavors begin to stand out, and then blossom as you progress through your pint. There's no hurry.
Recipe and Brewer's Notes: The water chemistry provides mineral flavor and body to complement the complex malt and hop
ingredients that are drawn from the best of European and U.S. Pacific Northwest strains and sources as well as the time-honored
process of traditional brewing techniques. The mineral factor influences the key brewing steps: mashing, sparging, boiling,
fermenting and conditioning. Imported from England, the malt bill includes 2-row Pale Ale Barley Malt, Chocolate Barley Malt
and a touch of Malted Whole Wheat. Hops include Willamette, Cascade and Tettnang. With its distinctive flavor imprint, the
lively Yorkshire-origin Ringwood culture (a top-fermenting "ale" yeast) is used to ferment the beer. The Hartford Better Beer
Company is founded by Phil Hopkins and Les Sinnock. Trained by Shipyard Brewing Company's Master Brewer Alan Pugsley
twenty years ago, we then brewed and served over a million fresh and frothy pints of beers like Arch Amber Ale and Praying
Mantis Porter at our brewpub using the exact same brewing process and ingredients as at Shipyard.
Praying Mantis porter...........she'll take your head off
