Originally Posted by sonetlumiere85

My definition has to do with drinkability - I tend to think that porters can be consumed any time of day, usually after a work shift. This comes from many days of drinking pints of Edmund Fitzgerald with habanero beans and rice every day after work in Ohio.

All of my porters are designed to be flavorful, medium bodied, and deliciously drinkable. Somewhat arbitrary, but I see it as the antithesis to stouts, which are definitely after-dinner pints. There are exceptions, of course, but thats just where my tastes lie.

I also agree about the absence of roasted barley in porter, even though my great shining beacon, Edmund Fitzgerald, has a little roasted character. I usually answer the question about the difference between the two with "Well, USUALLY porter doesn't have a significant roasted flavor..." and then go from there.