The Difference Between Porter and Stout?

markcubed · 10-29-2009, 06:37 AM

What exactly is the difference between porter and stout? I just had a Dundee Porter. I've never really had porter before, but this really tasted like a stout only not as dark (it wasn't completely opaque).

Found this blog. Says "technically"... there is no difference:

http://zythophile.wordpress.com/2009/03/19/so-what-is-the-difference-between-porter-and-stout/

**Beermaker** · 10-29-2009, 06:40 AM

I think a stout is a beefed up porter. More body, alcohol etc. An Imperial Stout is their bigger meaner, stronger older brother. Darker, maltier, more alcohol and flavors. Too me anyway.

COLObrewer · 10-29-2009, 06:45 AM

A stout is more stouterer. Traditionally, but not much difference nowadays as some porters are heavier than some stouts. They are related, brother, big brother, etc.

cheezerman · 10-29-2009, 06:50 AM

A porters characteristic comes more from dark malts vs a stouts comes from rosted barley.

Or at least that's what "The complete joy of homebrewing" says.

**pdbreen** · 10-29-2009, 06:58 AM

Stout = adjective, Porter = noun

ie, Single Stout Porter; Double Stout Porter; Triple Stout Porter; Imperial Stout Porter

Decent history: http://en.wikipedia.org/wiki/Porter_(beer)

**MacBruver** · 10-29-2009, 07:11 AM

The BJCP guidelines are a great resource for what defines a certain style of beer... here's what they have to say about each:

Stout: http://www.bjcp.org/2008styles/style13.php

Porter: http://www.bjcp.org/2008styles/style12.php

MattHollingsworth · 10-29-2009, 09:36 AM

Quote:

Originally Posted by Beermaker

I think a stout is a beefed up porter. More body, alcohol etc. An Imperial Stout is their bigger meaner, stronger older brother. Darker, maltier, more alcohol and flavors. Too me anyway.

This is inaccurate. Some stouts are very low in alcohol and some porters are much higher in alcohol. Compare a Dry Stout (1.036-1.050) to a Robust Porter (1.048-1.065) for example. Commercial examples can be found to further back this up.

The dividing line seems to be that porters typically have less roast in them and derive more of their toasty, roasty notes from chocolate malt while stouts use a lot more roasted barley.

Quote:

Originally Posted by MacBruver

The BJCP guidelines are a great resource for what defines a certain style of beer... here's what they have to say about each:

Stout: http://www.bjcp.org/2008styles/style13.php

Porter: http://www.bjcp.org/2008styles/style12.php

Thanks for posting the links.

**Homercidal** · 10-29-2009, 06:00 PM

The stout name started out as a descriptor to mean a "Stout Porter". It was essentially a beefier Porter when it started out. Nowadays they can mean different things.

I generally tend to think of stouts as being darker, but not necessarily heavier. To me a porter is very dark brown, and a stout is nearly to completely black.

I've never tasted them side-by-side to compare the flavors. And, I really don't drink them that often either, so my taste expectations are pretty new each time I have one.

**Shooter** · 10-29-2009, 06:14 PM

Already been said before, but, as far as I know, it's the roast character that defines a stout.

**Bobby_M** · 10-29-2009, 06:21 PM

There is a lot of overlap in my opinion. I think of Porter as generally sweeter and containing dark crystal and black malt to get that rich dark character. Stout uses less crystal but uses roasted barley (not malted) to get roasted, grainy flavor. Of course, a Russian Imperial Stout is more like a strong Stout/Porter hybrid.