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.
nick
I wouldn't consider any beer that's red in color to be a porter. A Baltic porter can be copper (a dark red/light brown color) at the light end of the BJCP range.
__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
Usually but not always a stout will have a fair percentage of roasted unmalted barley. A Porter will usually have little to no roasted barley but instead get its color from Black Malt and/or Chocolate Malt.
Ofcourse there are often exceptions and some that will be border line but it is a good rule of thumb.
I've always thought of a stout as being characterised by the roasted raw barley flavour, and a porter to be more chocolate-malty. There are borderline beers, though.
EDIT: woops, that's basically word-for-word CBBaron's reply. Great minds.
__________________
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bātard
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.
nick
They may share the same ingredients but look at the quantities. A red will have a couple onces of Black Malt while the Porter will have a 1/2# or more. Thats really what defines the difference.
I seem to be agreeing with OHIOBREWTUS. I've always thought of stouts as being creamy, with chocolate or coffee undertones. Like a Guinness and have always used black patent as a steeping grain to get as high a SRM as possible.
But I thought a porter was drier, had less mouthfeel with more of a roasted\burnt
taste.
"In his book Stout, Michael Lewis tells that "the earliest use of the word 'stout' clearly referring to a beer beverage appears in a letter of 1677", and writes of a 1734 text in which "stout butt beer is mentioned as a feature of London breweries of those times". Arthur Guinness didn't start brewing in Dublin until 1759, and his brewery didn't start using the word 'stout' until 1840, long after his death. Furthermore, Lewis contends that porter originated from stout, and not the other way round.
If further evidence were need that stout was not an Irish offshoot from London porter, beer writer and historian Ron Pattinson (author of the online European Beer Guide) tells me that "all the London brewers whose logs I“ve looked at were brewing beers called 'Stout' well before 1800 ... I'm 100% certain stout originated in London".
Ron has also found evidence, in The London and Country Brewer (1736), that stout predated porter, and not the other way around. This backs up Lewis' theory, and is contrary to the assertion on CAMRA's website that "the strongest versions of Porter were known as Stout Porter, reduced over the years to simply Stout"."
Long before it was used in beer, the word "Stout" meant "strong in body, powerfully built", as an adjective. Stout Person, Stout Building, etc.
So it is likely that it was originally used as an adjective for beer as well, to simply mean "Strong Beer", generically. Same as "Robust", or "Heavy" is used today. Probobly originally used to describe an "Old Ale" style beer. As porters developed into a style, some were strong, and thus the adjective "Stout" was added.
So while the term "Stout" might predate the term "Porter" for describing beers, I suspect that the "stout" we think of was likely used after Porter.
Linear Mode
