I've tried a lot of commercial styles of beer that say they are either a stout or a porter, but it seems that the two classifications are often interchangeable. What are the proper characteristics of each?
Every brewer here would tuck in his junk to have this opportunity.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Wow...it looks like both names can be used to describe the same style of beer since there are so many variations of each style. I guess I'll brew both up and see which I like best.
In short, "Stout" was originally a type of "Porter". Technically it could still be considered within a subset of Porters, but it is just easier to think of it in its own class. But as such, there is still plenty of overlap.
Much like a "Heavy" is in the subset of scotch ales, etc.
There is a lot of overlap between the two styles. It would be very possible to brew a beer with SRM, IBU and gravity that could be called either one. Someone already mentioned that porter was the original stout and that is true. When "stouts" first started showing up they were porters (in fact most were not even black like today) with a higher gravity. Because of the higher gravity, they would have a higher alcohol content and they were labeled "stout porters". Eventually, people would just order a "stout" and it became it's own beer.
As far as brewing is concerned. Anything with over a 1/2 lb of black malt in a a five gallon batch is a stout. Less, and it could be either.
It's all about body to me. I like a stout to be very full bodied and a porter to have a nice medium mouthfeel. Both have very similar traits when it comes to roasted/chocolate character, bitterness and color so it's really up to you as a brewer.
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Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
I've noticed that many Reds and Porters use the same recipe, and often use small amounts of Roasted Barley to gain there color. Another example of overlap I suppose.
What's the difference between a Stout & a Porter?
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