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Bottled Porter

This recipe describes how to bottle porter beer using clean bottles, corks, and brass wire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bottled Porter

Ingredients

Directions

  1. Put the porter into sound, clean, and well-dried bottles.

  2. Leave the bottles open until the next day to allow the beer to flatten.

  3. For exportation, let the porter stand for two days and nights before corking.

  4. Cork the bottles as closely as possible with good sound corks.

  5. Fasten the corks with brass wire cut into short lengths.

Recipe from a historical cookbook (Internet Archive).

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

The step that matters

Leaving the bottles open before corking. Letting the beer stand open allows excess carbonation to escape, so the bottled beer does not build enough pressure to burst or gush when opened. Corking too early, while the beer is still lively, risks broken bottles.

“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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