Bottled Porter
Ingredients
Directions
Pour the porter into sound, clean, and well-dried bottles.
Leave the bottles open until the next day to allow the beer to flatten.
Cork the bottles as closely as possible with good sound corks.
For exportation, let the porter flatten for two days and nights, then fasten the corks with short lengths of brass wire.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Porter
- The beer being bottled; leaving it open lets it lose carbonation before corking.
- Good sound corks
- Seal the bottles so air and carbonation cannot escape or enter during storage.
- Brass wire
- Holds the corks firmly in place on bottles intended for export.
The step that matters
Leaving the bottles open to flatten. Beer still carrying active carbonation can build pressure in sealed bottles and push out corks or burst glass. Letting it flatten first reduces this risk before the bottles are sealed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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