jpseaton
Active Member
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?
HP_Lovecraft said:But would you consider a "Red" to be a "Porter".
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.HP_Lovecraft said:But would you consider a "Red" to be a "Porter".
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
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