Porter/Stout: Is there really much difference anymore?

**fastricky** · 05-15-2009, 02:51 PM

To me (and what is historically accurate as far as I can tell) a Porter is supposed to be a semi-heavy beer compared to the average ale/lager. And then a Stout is supposed to be again, that much heavier than the Porter.

Many of the Porters I've enjoyed recently (say, like a Stone Smoked Porter) really could pass for a Stout.

I also recently had a mild/average Porter from a low-priced brand called 'Dundee' (it was at my folks house and they shop at Costco a lot, so I think that's where they got it). I thought it was what a Porter was supposed to be and really enjoyed it - more malty than roasted, but the right amount of roast/dark grains, and certainly not something you'd call a Stout.

Anyway, am I making any sense here?

**Laughing_Gnome_Invisible** · 05-15-2009, 02:54 PM

Stout came from porter.....difference? meh... I can't really see it.

**chumprock** · 05-15-2009, 02:59 PM

Also depends on the porter. A lot of the Brown Porters I drink are more traditional, but most of the robust ones I've been having lately are borderline stouts. Everyone seems to be pushing "Bigger is better", but I'm really starting to tire of all these 7%+ ABV beers.

I think in the last 3-5 years, the style guidelines are really being pushed to the extreme. For example, last night I had a pint of Erie's "Maibock", which was totally not a Maibock.

According to the rep, he said it was "A Maibock recipe that we pitched with trappist yeast and then lagered". It was a great beer, but I have no idea what frickin category it would have fit in..

**Laughing_Gnome_Invisible** · 05-15-2009, 03:04 PM

Quote:

Originally Posted by chumprock

. Everyone seems to be pushing "Bigger is better", but I'm really starting to tire of all these 7%+ ABV beers.

I think in the last 3-5 years, the style guidelines are really being pushed to the extreme. For example, last night I had a pint of Erie's "Maibock", which was totally not a Maibock.

OK, going off topic a moment. I agree though. I rarely buy American craft beers any more for this reason. They seem to be more about "More of everything" than they are about balance and taste. I'd rather have a brew that was trying to get it right rather than trying to get it bigger.

**fastricky** · 05-15-2009, 03:04 PM

Agreed chumprock.

**chumprock** · 05-15-2009, 03:11 PM

Quote:

Originally Posted by Laughing_Gnome_Invisible

OK, going off topic a moment. I agree though. I rarely buy American craft beers any more for this reason. They seem to be more about "More of everything" than they are about balance and taste. I'd rather have a brew that was trying to get it right rather than trying to get it bigger.

And that's a conversation I shared with the Erie rep last night, who then talked about how much their brewer loved session beers.... before passing out samples of their ridiculously malty high ABV wee heavy.

Seriously, this beer was like drinking a sack of maris otter.

I had a friend ask me why all my beers lately are milds, bitters, and esb's. And while part of it is based on my trip to the UK this spring, the simple fact is I can sit home and drink a few of them and not fall out of my chair.

**fastricky** · 05-15-2009, 03:13 PM

I'm on the hunt currently for the right session beer to brew... if you have a good recipe to share by all means!

**Saccharomyces** · 05-15-2009, 03:31 PM

Stout can be dry or sweet, is roast forward, and typically low in %ABV. Porter is higher in alcohol than a stout, and is more malt-forward with caramel or toffee sweetness and often a biscuit flavor.

Stouts shouldn't have any caramel/crystal malt in the grist whereas a porter has ~10% crystal. Also porters are typically less attenuated.

**viking999** · 05-15-2009, 04:20 PM

IMO, a porter is the highest malt:hop ratio for ales, and a stout is a porter in which a substantial proportion of the malt is roasted. Apparently, stout used to just be a stronger porter, but I don't think the ABV distinction is made any more, what with strong porters and dry session stouts.

**fastricky** · 05-15-2009, 04:39 PM

Quote:

Originally Posted by Saccharomyces

Stout can be dry or sweet, is roast forward, and typically low in %ABV. Porter is higher in alcohol than a stout, and is more malt-forward with caramel or toffee sweetness and often a biscuit flavor.

Stouts shouldn't have any caramel/crystal malt in the grist whereas a porter has ~10% crystal. Also porters are typically less attenuated.

This makes sense. But isn't really the case in the marketplace these days... at least in my experience. YMMV!

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