Kegstand
Well-Known Member
Can anyone help me out on this? Have always wondered what the difference was.
I think the main difference is that stouts use a larger portion of roasted barley. Though the line between the two styles is obviously pretty blurry. There are a few good threads in the "similar threads" box at the bottom of the page.
Best source I know of to answer questions like this is the BJCP style guidelines.
http://www.bjcp.org/2008styles/catdex.php
Take a look at categories 12 and 13. IIRC stout (aka "porter extra stout") began as a style of porter (I might have read that on Wikipedia once upon a time).
I laughed out loud when I read that recommendation. That's the worst place to go for clarification on Porter and Stout
This is a much better place to look:
http://zythophile.wordpress.com/2009/03/19/so-what-is-the-difference-between-porter-and-stout/.
It makes no sense to me to say that there is no difference between the two,
as that web site states. It's like saying there is no difference between
bitter and ESB, or between pale ale and india pale ale.
Ray
Porters are good and stouts taste like poo, that's how I tell the difference.
.
I laughed out loud when I read that recommendation. That's the worst place to go for clarification on Porter and Stout
This is a much better place to look:
http://zythophile.wordpress.com/2009/03/19/so-what-is-the-difference-between-porter-and-stout/.
Describe a difference for which I can't quickly provide numerous counterexamples.
Note: roasted barley, strength, color and hopping won't work
It doesn't matter what label some brewery puts on their beer. Anybody
can label a bitter an ipa if they want. The point is, porter and stout
are two distinct styles, that's why there are two books in the Classic
Beer Styles series, one titled "Porter" by Foster, and the other "Stout"
by Lewis, with completely different recipes in each, rather than one
book titled "Porter and Stout".
Typical porter recipe:
6.6 lb lme
4 oz crystal 80
2 oz choc malt
2 oz black malt
1/4 ounce Magnum 60 min
1/2 ounce Northern Brewer 10 min
1/2 ounce English Fuggles dry hop
Typical stout
3.3 lbs lme
4 lbs ale malt
1/2 pound flaked barley
6 oz roasted barley
1 oz Bramling Cross 60 min.
Two totally different beers.
Ray
I can tell by the fact that you are reverting to roast barley vs black malt that you haven't thought very hard about this. There was NEVER such a distinction in the UK. In the US there now exists that distinction, but the early produces of stout and porter didn't recognize it. Are you going to take my challenge and contact Sierra Nevada and tell them their porter and stout are made incorrectly? I am sure that when someone convinces them of that fact, they will change the recipes.
I'm sorry, this is the internet and my sarcasm meter is broken.
Are you typing that statement earnestly?
It doesn't matter what label some brewery puts on their beer. Anybody
can label a bitter an ipa if they want. The point is, porter and stout
are two distinct styles, that's why there are two books in the Classic
Beer Styles series, one titled "Porter" by Foster, and the other "Stout"
by Lewis, with completely different recipes in each, rather than one
book titled "Porter and Stout".
Ray
All right then lets bring the debate over to chocolate malt.
I'll assert that chocolate malt is more appropriate in a porter than a stout. Color and flavor can both be derived from chocolate malt in a porter, but for most stouts it is an unorthodox means to the black end.
discuss.
I can tell by the fact that you are reverting to roast barley vs black malt that you haven't thought very hard about this. There was NEVER such a distinction in the UK. In the US there now exists that distinction, but the early produces of stout and porter didn't recognize it. Are you going to take my challenge and contact Sierra Nevada and tell them their porter and stout are made incorrectly? I am sure that when someone convinces them of that fact, they will change the recipes.
The "Stout" book by Lewis is almost 100% unmitigated bollocks:
http://www.europeanbeerguide.net/beerbook.htm#stout
I wouldn't recommend anyone to take seriously anything in it.
The book may be too technical for the average idiot homebrewer, but
to say that it's bollocks is...well, that's roflmao material. Lewis was
the head of the brewing program at UC Davis and has worked as a paid
consultant to breweries all over the world.
Ray
I should have been more specific: the sections of the history of Stout are total bollocks. There is some good technical stuff in the book. Follow the link and read my review.
If you don't want to use Guiness as the base model for a stout like
I do, then don't. But if you do, you come up with at least two distinct
styles of beer, one labeled "porter", which has late hop additions and
a modest amount of dark grains (as a percentage of the grist), while
stout has a large amount of dark grain (as a percentage of the grist)
and no late hop additions.
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