In one such tank holding the equivalent of 3, barrels of brown porter burst and caused the London Beer Flood , killing eight people. Picture courtesy of Historic-UK. Porter also got its official name before stout. The loads porters moved included casks of the beloved brown ale and sometimes they stole a taste of it by inserting a straw in the cask. Porter was also the beer of choice for many other workers. Originally, the grain bill was exactly the same as that for porter and less water was added to achieve a higher gravity, i.
The recipes for stout and porter only began to diverge in the second half of the nineteenth century. English brewers started to produce sweeter and sweeter stouts by increasing the proportion of brown malt and reducing that of roasted malt. This trend culminated in the addition of lactose unfermentable sugars to the wort — the first milk stouts. Stouts also began to be brewed in various strengths — single, double, imperial and Russian export. Not all brewers made the full range of stouts and often times different strengths were blended.
Eventually stout grew in popularity to such an extent that it overshadowed porter. As Irish brewers began to perform a variety of steps in the brewing process differently than the English the styles diverged even more. The joint history of porter and stout becomes very intricate into the nineteenth century with Irish and American brewers playing key roles and various events impacting the grain bill such availability of malts and overall consumer preferences.
At a certain point porter almost went extinct if not for the American brewers who kept the style alive. Fast forward to modern times and as part of the craft beer revolution both styles have exploded in popularity and have so many interpretations that any attempt to draw a clean distinction is futile. It usually has low to no hop aroma and is dominated by a roasty maltiness. Depending on who does the classification, the main types or sub-styles of porter are defined differently.
We have reconciled the types in the list below based on the two most credible US modern sources of categorization — the Beer Judge Certification Program guidelines and the style descriptions of the Great American Beer Festival.
Brown color light to dark and good clarity. Restrained roasty character and bitterness, often with pronounced chocolate-caramel-malty profile, dark-roasted malt, less hoppy, softer and sweeter than American porter. Often made with brown malt. This type of porter has medium-light to medium body, moderate level of carbonation and moderate creamy texture. In Britain the name is simply porter. Founders porter is an example of a robust porter.
Darker shades of brown, approaching black on occasion. Stronger than the English porters, with sharper and more robust dark malt character. Hop aroma is stronger and sometimes this type of porter is dry-hopped. Moderately sweet and frequently with a dry finish. A few Pre-prohibition American porter adaptations Historical porter type are still brewed today, such as Yuengling porter.
These tend to be dark and relatively clear with low hop aroma and have base malt flavor, hints of chocolate and caramel, toast notes a slight astringency. Baltic porters are actually lagers with mild roasty flavor reminiscent of cafe au lait and strong malty sweetness like bocks.
Even though they are not top fermented they have many of the characteristics of the London brown ales that became porter. They are very smooth. Smooth, chocolaty and easy to drink. Modern porters boast all kinds of flavor centered interventions. Although not official styles, these are popular and deserve being noted.
Vanilla, chocolate, caramel and coconut porters are common. Is it that porters are lighter, or sweeter? Is it that stouts have patent malt in them, while porters have chocolate malt? What is the difference between porter and stout? Historically the answer is "none of the above," and most especially it's not true that stouts have to contain roasted barley, or patent malt, since stout was being brewed when roasted barley was an illegal ingredient and before patent malt was invented.
If we go back to the latter half of the 18th century and the first part of the 19th century, stout, more particularly brown stout, was simply the name for the strongest version of porter. A great deal of this is exported to America and the West Indies. That "brown stout" simply meant "strong porter" is confirmed by a court case reported in The Times of London in over the theft of the contents of a cask of "porter, of superior quality, called Brown Stout" on its way from London to Barnsley, in Yorkshire.
In court the stolen beer was described as both "remarkably fine old porter and very strong" and "excellent brown stout. Strong porter was called "brown stout" because it was still possible to find pale stout: "stout," when applied to beer, originally just meant "strong" and the opposite word, for weak beer, was, at least occasionally, "slender". Barclay Perkins of the Anchor brewery in Southwark, one of London's biggest porter brewers, was still brewing pale stout in , made from per cent pale malt, at a strength of around 7.
In , Beamish and Crawford of the Cork Porter Brewery in Ireland began advertising "Bavarian Pale Stout", manufactured "under principles personally explained by Professor Liebig [a German scientist famous, at the time, for his studies of fermentation] to the manufacturers. Stouts have several varieties. Like porters, different stouts come from different countries. To learn more about the differences between these types of stouts, click here.
There are so many different stout styles, are the names of the style actually an ingredient contained in the beer? This article is brought to you by Google Translate. Shotgunning beer is a great way to get drunk fast and impress your friends at house parties. But chugging a beer can be harder than it looks. Continue reading to learn how to shotgun a beer fast. Beer School Stouts vs. By The Beer Community on Mar.
What is a Porter? Porters and Stouts, Stouts and Porters.. But what exactly is the difference between the two? To answer this, we need to take a step back in time and find out when they were first brewed and why. They were essentially more robust brown ales, designed to be ready to drink upon delivery.
Until this time, most beer barrels were delivered young and required aging by publicans prior to serving.
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