Porter vs. Stout: How Do They Compare?

A porter is a type of dark beer that was developed in London, England in the 1700s. Porters are made out of malted barley, and are often brewed through top-fermentation with ale yeast, which means the fermentation occurs near the top of the tank. Porters were initially hopped brown ales brewed with brown malt, but brewers continued to refine their process as the drink increased in popularity (and as malt taxes increased and laws on beer production became stricter).

Today, porters are made with dark malts, providing a robust flavor with notes of dark chocolate, coffee, or caramel. They are brown or dark red and almost opaque in color, though they are clear enough for light to shine through them. Porters are moderately bitter with a sometimes acidic or dry taste. Some of the most popular types of porters include the following.

1. 1. American porter: American porters contain notes of cocoa and coffee, with sharp and robust malt flavors. The color tends to be very dark brown or black, with a strong hoppy aroma and a dry finish.
2. 2. Brown porter: Also called an English porter, this type of ale has low to medium hop bitterness and no flavor notes of roasted barley. This gives the brown porter its nutty, bready, malt taste. These types of ales have less alcohol content by volume than other porters.
3. 3. Baltic porter: This is a particularly strong beer that is technically a lager, and is not top-fermented. Baltic porters contain higher levels of alcohol and are often described as tasting creamy or roasted.

A stout is a dark ale made with hops, roasted barley, yeast, and water. It is essentially a strong porter, and the beer was initially referred to as a stout porter. A stout has a deep and full roasted flavor, with a thick and creamy mouthfeel. Though the exact origin of stout is disputed (the first usage of the word appeared in the 1600s), the first version of stout as we know it today was a porter beer with higher alcohol by volume (ABV), giving it a heavy-bodied taste. Some of the most popular stouts include the following kinds of beer.

1. 1. Irish stout: Irish stouts are dry-roasted stouts that typically have a dark, black color and a complex malt. Irish stouts have intense, creamy flavors and a thick mouthfeel.
2. 2. Imperial stout: Imperial stouts are rich and malty, with a sweet malt aroma and low to medium carbonation. They are one of the more flavorful and bolder types of stout, with notes of tartness and/or sweetness. American imperial stouts are hoppy with a burnt coffee flavor, and Russian imperial stouts tend to be drier and more malted.
3. 3. Oatmeal stout: Oatmeal stouts include a small percentage of oats in the mixture of grains used to make the beer. Oatmeal stouts are full-bodied, smooth, and sweeter than other stouts.

The differences between porter and stout are disputed and often vary between the particular brewer or region. Experimentation in the brewing process has led to many variations of both types of beer styles over the years, so much so that the differences between them are no longer distinguishable across the board. Any differences that remain are highly subjective, but there are a few guiding variables that may distinguish porter from stout.

• The type of barley used: The truest difference between porters and stouts is that porters are made with malted barley to achieve their signature flavors, while stouts often use roasted unmalted barley. However, there are some exceptions to this rule, as some stouts are brewed with malted barley. Malting is the process of soaking barley in water so that it germinates and then ferments to release nutty, chocolatey flavors.
• The body: While this can vary between brewers, most porters are a bit lighter and less full-bodied than stouts, which tend to be heavier and carry a thicker and more roasted, bittersweet flavor.
  
• The strength: While today’s porters can be brewed to be stronger than stouts, historically, stouts were a stronger type of porter beer.

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