Poll: Stouts or Porters?

Robust Porter is a bollocky made up style which the BJCP have dropped. I'd like to think becayse I kept taking the piss out of it. But I think they just realised what crap it was themselves.

 

So robust porters should just be called stouts then? I can agree with that.

 

Robust Porter is made up bollocks. Which is why the BJCP dropped it.

I repeat: historically the only difference between Porter and Stout is that the latter was stronger.

I've plenty of data to back this up.

 

I'll join you, but air popped with curry powder not salt and butter (Dr.'s orders).

However, with you and I on the sideline this is likely not to go on much longer

 

Historically, in the past, but there is a difference from today.

 

I'm going to have to differ with you there, and I always think there was a logic behind categorizing them the way that they did. There's a different presence and balance in the roast quality depending on how much is used; keep it low, say 3 to 5% of the total grist and it's a supporting player sharing the stage with the hops, base malts and yeast signature, but get it up to double that and there's no questioning that the chocolate or coffee qualities are becoming dominant. As such I always found their Porter to be made with finesse and their Stout to be powerful; very different personalities in the end.

I wish I could join you in that, but we still don't get Obsidian Stout here in NJ.

 

Hey Dave (@CaverDave),

Earlier this evening I had a couple of homebrewed beers: Oatmeal Stout and Robust Porter. Which one of those beers was brewed using Roasted Barley?

Back to eating some

Cheers!

 

Since you brewed those beers I trust the names you give them. Cheers!

 

both or neither

 

I'm going with door #3! Trick question, neither of them had roasted barley

 

Door #3 is wrong.

Back to the

Cheers!

 

Well then I'm pulling.back the curtain to reveal that it's....Both!

 

Back to eating some

Cheers!

 

Damn. Do I at least get to keep.the toaster oven I won in round one?

 

You can only state this as a fact if you have sampled every one and found a clear distinction. Apart from strength.
A local brewery in the middle of Stilton cheese country introduced a beer she called Stilton Porter. She could have called it a Stout but thought that Stilton Stout did not sound as good.

 

I wouldn’t leave a clear distinction up to samples, I would base it on recipes too. Sometimes a porter and stout might be interchangeable, but not always.

 

Stouts = Porters but…

Is this ‘new’ math!?!

Cheers!

 

You forgot the last part.

Porters don’t = Stouts

 

Maybe we can call it like the square rectangle thing

All stouts are porters but not all porters are stout

 

Correct, like how a square is a rectangle, but a certain specific type of one.

In order for a porter to be a stout, according to some definitions and perspectives, it has to be strong and/or have roasted barley.

I’d like to keep the two separate though, and not even consider them the same at all. That’s why we have a porter category and a stout category, not a Porter/Stout category, because there is a difference between the two, known to most brewers anyway if not the general public.