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John O'Hanlon had a pub in London before moving to London and he brewed his own draught stout as a competitor to Guinness. In Devon he has perfected the beer as a
bottle-fermented stout based on an old Dublin recipe for a ?corpse reviver?. The term was coined by barmen who gave the stout, laced with port wine, to drinkers suffering from
hangovers. Ferreira port is added to the beer before bottling at the ratio of two bottles of wine per 36-gallon cask. In 2001 the bottled version won a gold medal in the Tucker's Maltings Bottled Beer competition.
O'Hanlon's, Original Port Stout (England) 
Port Stout is brewed with Optic pale malt, crystal malt, caramalt, roasted barley
and flaked barley, with Phoenix and Styrian Goldings hops, plus port wine. It has a dark brown/black colour with ruby hints and a massive nose of roasted grain, ripe winey fruit and
hop resins. Vinous fruit, bitterness from roasted grain and hops fill the mouth. The beer has a long finish that is fruity, bitter, roasty and grainy. Superb (Willard Clarke).
4.8% ABV, 50cl, �24.99 X 12, Beersofeurope, Livingbeer.com, Onlyfinebeer.  |  |
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