I would guess my first "real" craft beer experience was with a Yuengling Porter. Obviously I didn't know it was a craft beer experience at the time. I just knew it wasn't a macro and it made me feel cooler because it wasn't.
Because of that, I've always had a soft spot for porters. In my winter of stouts that is coming to a close, I've found that chocolates and vanillas have been the ones I've gravitated towards.
Put a vanilla porter in front of me and I'm giddy about trying it.
Look-Dark brown and clear. That sounded dumb didn't it?
Smell-It's a wonderful blend of vanilla with a hint of roasty malt.
Taste-The vanilla hits you straight off and it is glorious. It fades into the roasted malt on the swirl. That first sip is heavenly.
Mouth-Full bodied. Bitter and dry on my tongue and going down.
Overall-the first sip is fantastic. Sadly, the vanilla can't stand up to the roast subsequently so the full experience isn't as fulfilling. That first sip is to die for though.
About Vanilla Porter:
Who would have thought deep in the jungles of Papua New Guinea and Madagascar grew the perfect ingredient to build an extraordinary Porter in Colorado? An ale that has all the chocolate and roasted nut flavor of a classic Porter, with an enigmatic surprise thrown in for good measure, real vanilla bean. Breckenridge Brewery’s Vanilla Porter. A vanilla kiss in a rich, dark sea.