Crux “PCT”: Evolving The Perfect Porter

Ah, the poor, sad Porter…

A little background: in England, truck drivers are called “porters” – and were even before there were trucks. They’re manly men, just like here, and – just like here – they don’t exactly scoff at a cold pint of something. But, in Britain, that “something” was usually a brawny Stout and often at lunchtime…which led to the too-frequent spectre of lorry (Brit for “truck”) drivers being peeled out of crumpled cabs, up against bridge supports, sometimes without a pulse. It was a problem even back when all the porters hauled their wares with horse and cart and Porters were born of necessity, somewhere in the 1722 to 1730 window, when a notable London brewer, Ralph Harwood, was experimenting with blending lots od beers that were lying about in his warehouse. Harwood came up with a lower-alcohol dark that he originally called “entire” or “entire butt” (butt was the old-timey term for “barrel”). and offered it to porters at a nearby produce wholesaler, who liked it so much that Harwood dubbed it “Porter”, in their honor. Drunken porters – believe it or not – was a serious problem and transport company owners, police departments, and Parliament all harrumphed around for years, issuing warnings and scolding drivers and generally being ineffectual…just like here. So when a viable alternative to Stout-driven road rage became available, most of England lapped it up immediately.

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