In the late 18th and early 19th centuries, London Porter was the fuel of the British Empire. At its peak in 1823, London was producing over 1.8 million barrels a year. Here is everything you need to know about this stylish historical beer style.
Not only did this beer whet the whistle of the thousands of street porters in London, but it was also shipped out in huge quantities across the Empire (including to India in far greater quantities than the more famous IPA) and the wider world, where it was incredibly popular.
London Porter Throughout History
By the end of the First World War, however, like the Empire, Porter was in decline. For decades, its popularity had waned as quality deteriorated, and grain shortages during the war led to a reduction in alcohol content. Across the world, other breweries had begun making similar brews (see: Guinness), and new, exciting styles like Mild (yes, it was exciting once!) emerged, ultimately shifting the center of British brewing from London to Burton-on-Trent.
It is in this historical context that we find this beer from Brasserie Albion, a brewery that specialises in English style beers, in Saint-Joliette, Quebec.
P19 is a historic London Porter brewed to a recipe from 1919. For authenticity, it uses heritage malts and whole cone hops to stay true to tradition. The result is a significantly roasty beer with notes of dark chocolate and a slightly smoky tobacco flavor long associated with this style. There’s some black licorice in there too, alongside a subtle caramel note that adds a touch of sweetness.
Overall, the beer skews more bitter than most other Porters I’ve tried, but it is perfectly balanced and makes for an easy, sippable beer with tons of complex flavors to enjoy.
What does a London Porter Taste Like?
A typical London Porter will have a rich, well-balanced malt character, featuring deep flavors of roasted grains, dark chocolate, and coffee, often accompanied by subtle caramel and toffee sweetness. Compared to other porters, it tends to have a slightly lighter body and a more refined balance between bitterness and sweetness.
Traditional London Porters use heritage malts like brown malt, which impart a dry, toasty quality rather than the heavier, almost syrupy sweetness found in some American or Baltic porters. The hop presence is usually mild to moderate, adding an earthy or slightly floral bitterness that complements the malt without overpowering it. Additionally, London Porters often showcase a faint smoky or ashy edge, a remnant of the older malting techniques used historically, giving them a drier, more complex finish than sweeter, modern porters.
In contrast, many American porters lean toward a bolder, more hop-forward approach, often incorporating citrus or piney hop notes alongside their roasted malt backbone. They also frequently use chocolate or crystal malts instead of brown malt, resulting in a fuller mouthfeel and a more pronounced caramel sweetness.
Baltic porters, on the other hand, are typically much stronger in alcohol, smoother in texture due to lager fermentation, and often have deep molasses, licorice, or dark fruit notes that are less common in a London Porter. While some craft variations today push the boundaries with added adjuncts like vanilla, coffee, or lactose, a classic London Porter remains a highly drinkable, nuanced beer that is neither too sweet nor too bitter—offering a balance of roast, dryness, and gentle sweetness that defines its historic reputation.
For those looking to explore classic examples of the style, here are three famous London Porters:
- Fuller’s London Porter – A benchmark for modern interpretations, offering rich chocolate and coffee notes with a smooth, balanced finish.
- Samuel Smith’s Taddy Porter – A historic take on the style, known for its deep malt character and slight fruitiness.
- The Kernel Export India Porter – A modern revival inspired by historical recipes, with a robust, roasty profile and a touch of hop bitterness.
Mike Davis holds a PhD in history from McGill University but works in the beer industry as a brand ambassador for Microbrasserie 4 Origines.
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