I have no idea what a good porter is like. Any recommendations? I just never got around to getting to know porters. I can get Samuel Smith. Is that a good start?
Recommend a Factory Porter
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I love Yazoo Sue Porter. But I don't know if Yazoo distributes in FL.
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I also like Lazy Magnolia's Gulf Porter, but I don't think they are currently making this one.
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Just try all the ones you can (easily) get your hands on. Decide which ones you like and why, then work on re-creating it. It's beer -- if it tastes good, then it is good.
bellhp
Well-Known Member
I love Sam smith Taddy porter ... and the nut brown ale I drank last night is equally as good although not a porter.
For the record, the BJCP guidelines list the following as commercial examples:
American Porter: Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter.
English Porter: Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter.
Personally, my favorite type of Porter is a little in-between the two styles. One that is a slightly more robust English Porter.
American Porter: Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter.
English Porter: Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter.
Personally, my favorite type of Porter is a little in-between the two styles. One that is a slightly more robust English Porter.
Of course, there's the question of what is a porter? Is it really all that different from a stout?
Some entertainment in the comments...
http://barclayperkins.blogspot.com/2008/01/porter-or-stout.html?m=1
Please forgive the internal citations. They're older than my toddler.
Some entertainment in the comments...
http://barclayperkins.blogspot.com/2008/01/porter-or-stout.html?m=1
Please forgive the internal citations. They're older than my toddler.
From What I’ve been told historically those dark beers were called porters until the export stout was brewed, strong and hoppy for traveling aboard ships (like English IPA). There is also the Baltic porter.
Ive had Baltic porter that’s 10% which is higher ABV than many stouts available. This is really good if you can find it by the way.
Ive had Baltic porter that’s 10% which is higher ABV than many stouts available. This is really good if you can find it by the way.
Attachments
More porter was shipped to India than pale ale.*
Breweries made both porter and stout, sometimes out of the exact same grist. That's not to say both beers used the same grist make-up, but that they were run off the exact same mash!
"The Stouts were rarely brewed by themselves, almost always being party-gyled with one of the Porters."
http://barclayperkins.blogspot.com/2007/07/difference-between-porter-and-stout.html?m=1
*From Philly, too!
http://barclayperkins.blogspot.com/2010/08/ale-and-porter-brewing-in-philadelphia.html?m=1
Breweries made both porter and stout, sometimes out of the exact same grist. That's not to say both beers used the same grist make-up, but that they were run off the exact same mash!
"The Stouts were rarely brewed by themselves, almost always being party-gyled with one of the Porters."
http://barclayperkins.blogspot.com/2007/07/difference-between-porter-and-stout.html?m=1
*From Philly, too!
http://barclayperkins.blogspot.com/2010/08/ale-and-porter-brewing-in-philadelphia.html?m=1
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I thought it was the other way around.
What is a stout? Is it really all that different than a porter!
Some ramblings I've read say that stout use to be a term applied to any beer that with a high alcohol content regardless of color.
With regard to the OP, I appreciate the question as to what to try. Although I liked them when I tried them, IPA's, pilsner's and Lager's comprise most of the beer I have drank since before I can even say in public.
So I don't even know what a good porter or stout is supposed to be.
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A stout ist a strong porter.
How does the Irish dry stout fit in?
Several years go a rep from Guinness gave a talk to my HBC and shared samples… Irish stout is, the “light beers” of stout. It is session strength and many can be had at the pub without falling down.
Yes, of course. The most satisfying light beer on the market. In light of that fact, how does it fit in with "stout is a strong porter"?
Samuel Smith Taddy Porter is excellent.
If you're looking to brew a porter then I can recommend the Honeymoon Porter, found in the recipe section of this site. I've brewed it a couple times and have really enjoyed it. One of the times I brewed it I flavored it with pecan extract from Apex/Silver Cloud and entered it in a local competition. It scored really high.
OP
OP
I think the BJCP guidelines will be a solid place to start. I'll take that list to the store and see what's there.
JoeSpartaNJ
Well-Known Member
You can't go wrong with any of these:
Great Lakes Edmund Fitzgerald
Founders
Bells
Deschutes Black Butte
Anchor
Smuttynose
Sam Smith Taddy Porter
Great Lakes Edmund Fitzgerald
Founders
Bells
Deschutes Black Butte
Anchor
Smuttynose
Sam Smith Taddy Porter
OP
OP
It's kind of exciting, getting to know, and maybe brew, a new type of beer at my age.
It doesn‘t of course, so the exception to the “rule” I guess.
Enjoy doing your research!
Tease out enough exceptions, the "rule" falls down.
Irish stout is the only exception that I can think of where an ABV below 5 is standard.
Putting history aside, and merely looking at American porter/stout...
2021 BJCP
Porter 4.8-6.5%
Stout 5.0-7.0%
Fairly similar, I'd say.
https://www.bjcp.org/style/2021/20/
2021 BJCP
Porter 4.8-6.5%
Stout 5.0-7.0%
Fairly similar, I'd say.
https://www.bjcp.org/style/2021/20/
OP
OP
Zzzzzzzz...
You may not care, but if you've drank any stout then you've already been exposed to porter. Ain't language fun?!
OP
OP
I'll tell you what. I'll just go by the BJ whatever guidelines, recommendations from forum members, and the word "porter" on the bottle.
As you should. Maybe while you do so you might spare a thought for 'What makes this different from my beloved stouts?'
It does not. But it is not that big companies ever cared about being correct.... it is more about what sells. There are good links in the previous posts about the history of stout and porter.
Same grist and hops + less water = stout
Same grist and hops + more water = porter
OP
OP
Before sampling a bunch, or like 10 minutes afterward?
Personally, I don't like Guinness at all, so I've always avoided all stouts. But I love Porters. I've never thought of them as related. Maybe I should try some other stouts besides Guinness.
The evolution of "Stout Porter" to simply "Stout" should be common knowledge here...
Cheers!
Cheers!
You absolutely should. There's a whole world of stouts out there that have little comparison to Guinness.
During the third sip. Not the second, not the fourth. The third sip.
And the fifth.
OP
OP
"Sip"?
And there's the period of time when breweries made either/or, but not both. Then practically no breweries made porter, but they still had low gravity dark roasty ales.
But it is not that big companies ever cared about being correct.... it is more about what sells.
Indeed.
OP
OP
I used to love Guinness on beer gas. Then I tried Murphy's and liked it better. The only other non-imperial I've tried was a milk stout, and I couldn't believe people actually drank it.
The stout I just made is my all-time favorite low-gravity stout, says the guy who has tried three. I call it "low-gravity" because "dry" doesn't fit. I don't know what to call it. Someone here probably knows the name of a style that fits. It's like the North Coast people lost their minds and tried to make a thinner Old Rasputin to compete with Guinness. Crazy head, lots of caramel, coffee, and chocolate flavors. Slight sweetness.
Maybe the popularity of Guinness has given people limited horizons when it comes to stout. Or porter. Or prout. Whatever.
The stout I just made is my all-time favorite low-gravity stout, says the guy who has tried three. I call it "low-gravity" because "dry" doesn't fit. I don't know what to call it. Someone here probably knows the name of a style that fits. It's like the North Coast people lost their minds and tried to make a thinner Old Rasputin to compete with Guinness. Crazy head, lots of caramel, coffee, and chocolate flavors. Slight sweetness.
Maybe the popularity of Guinness has given people limited horizons when it comes to stout. Or porter. Or prout. Whatever.
I know, all mixed up. That is why I say there is neither stout nor porter, there is spourter.
.... honestly, it is both the same nowadays and can be used interchangably.
OP
OP
Storter.
We're all in agreement here. Dark, roasty beers can be very delicious.
You may be interested in this recipe from the same guy who wrote the American Brown featuring Crystal hops.
https://beerandbrewing.com/little-raspy-recipe/
And his methodology...
https://www.google.com/amp/s/beerandbrewing.com/amp/session-stouts-big-flavor-in-small-packages/
OP
OP
So I'm not the only one who likes crystal malt! Next time someone yammers at me about using a pound and a half, I'll post that link.
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