What it is: An industry standard, and one of craft beer’s most essential and faultless brews, Black Butte Porter was one of Deschutes Brewing’s original three beers when it opened as a brewpub in Bend, Ore., in 1988. The recipe was crafted by a consultant for Deschutes founder Gary Fish, who had recently moved to Bend to open “a little pub,” as he told the Willamette Week newspaper. (Deschutes’ first brewer is credited with improving the recipe and turning it into the bedrock it has become.) Fish’s little pub has grown into one of America’s largest craft breweries, with Black Butte Porter as arguably its most iconic beer.
In the bottle: A perfected version of the classic American porter, Black Butte pours deep brown — nearly black — with a handsome, tan creamy head. Notes of coffee, chocolate and toasted bread mingle with faint hop bitterness in a beer that’s hearty, but richly smooth and approachable. Black Butte’s secret weapon is the fact that it is bottle conditioned, meaning carbonation is produced in the bottle. Bottle conditioning aids the body of any beer, but especially Black Butte Porter; the silkiness ties together the beer’s robust and layered elements marvelously.
Alcohol: 5.2 percent
Drink it with: Porter makes for a versatile food pairing with any hearty or meaty dish, though it tastes especially fine beside a gumbo.
Find it: Six-packs of Black Butte Porter are available at better beer stores, and as a new seasonal offering, the beer is available on draft through October carbonated with nitrogen, which creates an even creamier body.
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