Differences between an American Porter & an American Stout

REally? I though the founders I had last night was just a thick as the breakfast stout was, just minus the coffee.
Its all subjective, so to each his own.

 

ya, i guess so. I've had a lot of both, i find stouts chewier, and porters to be more silky and smooth. If others percieve just the opposite, then i guess there is no difference, to answer the op's question.

 

You sir are correct, I drank the Founders Porter before and it was fantastic.

 

Porters are for people who carry things and Stouts are for couch potatoes, generally.

 

I just want to say, I think it's interesting how many people in the craft beer community have come around to the idea that there is not a not hard and set definition of porter vs. stout. Sure there's some expected dissent in this thread, but it's nothing like the epic battles in past years.

Or maybe we're all just getting nicer? ...nah...

 

This is for everyone that has stated this, not just you.

Guinness stout vs. a Robust Porter, or Baltic Porter?

Both styles have a wide range in ABV and FG. Hard to generalize.

 

Stouts and porters can crossover and become one or the other. We live in the 21st century and times have changed, and so did stouts and porters.

 

American Stout = American Porter
English Porter = English Stout
Russian Imperial Stout = American Double/Imperial Stout = (top-fermented) Imperial Porter = (top fermented) Baltic Porter
Belgian Strong Dark Ale = Belgian Quadruple
English Old Ale = English Barleywine
"Session IPA" = American Pale Ale

I win. And welcome to the site.

 

and here is your sign.

 

They always have crossed over. Guinness sold the same beer as a stout and as a porter at different times and in different places and many British brewers rebadged their Porters as Stouts during shortages. Examination of brewing records back to the early 1800s show that the only difference was the amount of water used.Myths have sprung up such as the use of roasted barley ; in the days of the internet it's difficult to put the record straight.

 

As I understand, stouts began as "stout (heavy) porters." Nowadays, the question is more like "What's the difference between English Porter, American Porter, English Stout, American Stout, Baltic Porter, 'Robust' porter, Imperial Stout, Imperial Porter, and Russian Imperial Stout?" That's without considering the old-style English sour porters, what's being aged in what barrels, and a million other things.

 

I get more of a roasty tang from porters. Like chewing tobacco or something. At least that's how I've always separated them in my mind. That, and porters might have a lighter, less creamy mouthfeel than stouts.

 

Children are overrated. Beer is not.

 

Yeah, but which one is which?

 

Thanks for the info! I love a good stout and porter. Perhaps brewers should begin a beer named "storter" or "stouter", or "pout". I am not sure if those names would sell, but it's worth a shot.

Cheers!

 

Good point, my friend.

 

Porter is spelled P-O-R-T-E-R and Stout is spelled S-T-O-U-T.

 

I love children.
But I couldn't eat a whole one.

 

Let me tell you my entirely arbitrary expectations when I see the word "porter" on a beer label, versus "stout".

Porter: I expect to smell distinct chocolate aroma, with a subtle background of coffee. When held up to a light source I expect to see some deep ruby red highlights coming through. The body should be delicate and encourage me to drink another. Flavour follows aroma - more or less a mocha that was overdosed on chocolate. Anchor Porter, for me, hits everything I expect a porter to be.

Stout: I expect a coffee aroma up front, with occasionally a subtle chocolate note in the background, but the chocolate should be very subtle. The body should be rich and warming - not "thick" per se, but rich and full. The flavour is all about the coffee and roasty notes. Hold it up to a light source, and it should be completely opaque - absolutely *zero* apparent light. Rogue Shakespeare Stout hits the spot for me.

This is just one dude's opinion

 

this...sort of.

My understanding is that a stout *has* to have roasted barley. A porter can, but is not required for it to fit style.

Also interesting from BJCP guidelines, the "History" for a Dry Irish Stout:

History:
The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter")