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Old 03-15-2007, 04:14 PM   #11
Mutine Bullfrog
Bullfrog Brewers
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Jan 2007
Long Island, New York
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This is from the brewers Bible

"...porter is a full-bodied, dark ale accentuating crystal, black, and roasted malts and medium to high hop bitterness." "Porter gave rise to an even stronger and heavier ale called stout porter which eventually was shortened to stout." "... Stout as we know it today, originated from a porter of high gravity... a full-bodied, black beer made from english or scottish malts that is low in hop flavor and aroma but high or low in hop bitterness..."
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Old 03-16-2007, 03:31 AM   #12
Sep 2006
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In The Classic Beer Series: Stouts by Michael Lewis:

Stouts origin: It referred to a strong Porter. Porters being a brown beer that was brewed from the entire grain butt.

Modern defintion of stout: a black beer called a stout.
The concept of beer styles also provides brewers, or more correctly marketers of beers, with a rich lode of assumptions, opinions, stereotypes, and assertions to draw upon. When selling beer, these style-words can be used to send the purchaser useful signals about the contents of the bottle, playing not to consumers' knowledge necessarily, but to their assumptions. In the real world of brewing science, however, the concept of beer styles quickly breaks down to an irrelevancy because beers with certain lables from certain regions and even certain breweries rarely fit the stereotypes the beer stylist dictates.
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Old 03-16-2007, 03:58 AM   #13
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Jan 2007
St. Louis, MO
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I had back-to-back recipes of a basic Irish Stout and an English Porter.

Taste...similar, but the porter was a tad sweeter and creamier. It also pleased more of my friends with the slightly less bitter (no roasted barley) taste.

The stout was 4.6% and the Porter was 6.6%.

I think that porters have a little more leeway in terms of ingredients.

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