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Old 12-04-2010, 04:05 PM   #1
jigidyjim
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Default robust porter: lacking roasted barely but having roasted grain

I don't understand this part of the Robust Porter description for the BJCP guidelines: http://www.bjcp.org/2008styles/style12.php#1b

"... it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present..."

What is the difference between "roasted barkey" and "roasted grain" flavors, how can it lack one but have the other?



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Old 12-04-2010, 04:30 PM   #2
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Stouts and porters are essentially the same. The main difference is that a porter usually doesn't have roasted barley in it, which gives stouts a richer, toasty flavor. In the place of roasted barley, black patent (a roasted grain) is used to give it its dark color without the heaviness of a stout.

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Old 12-04-2010, 04:31 PM   #3
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The difference is whether the grain is malted or not. Black patent is black roasted malted barley. Roasted barley is not malted. The flavors are different.

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