The difference between porter and stout

Two deep dark beers that look rather impressive looking: stout and porter. The styles are very closely related but so unfamiliar to many beer lovers that they do not readily venture into them. That's a shame, because here we find many of the most exciting beers that man has produced. Stout and porter deserve to be better known be better known: that's why we list for you what the similarities and differences. With both beers there is more than enough to enjoy!

Deep Dark beer

In England, as almost everywhere else, beer was predominantly dark in color several hundred years ago. The reason for this is simple: brewing requires malted grain - during the malting, enzymes are formed that can convert into sugar, from which the yeast can later make alcohol and carbon dioxide. During this malting the grain germinates, and to stop that germination process at the right time stop that germination process at the right time, the malted grain is heated. The higher the temperature, the darker the grain becomes (it is toasted, roasted or even roasted) and that gives color to the beer. In earlier times, one could not precisely control the temperature at which the grain was heated not precisely controlled - it always got so hot that dark malt, and thus dark beer, was the rule - not the exception. Both stout and porter are made with a small proportion of very dark malt. At the early part of the eighteenth century, the first mention of porter.

Stout comes from porter

A few hundred years ago, beer often still fulfilled the role of a foodstuff: it contained very little alcohol and often much unfermented sugar, the energy source par excellence. The porter beer of those time was around 3.5% alcohol and was still very rich in sugar: it was also reasonably cheap, reason why it became very popular with the porters in the port of London - called porters. That occupational name soon became synonymous with the beer they drank.

Brewers like to experiment, and so a few ventured into a stronger variant. That was called "stout porter called stout: stout is English for "firm. Both beers coexisted.

In Ireland they brewed the same beers, and here eventually emerged the "stout" beer we know today. Barley was heavily taxed there as a brewing grain, and a clever brewer (Arthur Guinness) decided to to brew with oats as well: that gives a dry mouthfeel and made the beer more affordable. Thus, the Irish variety became a new style of beer: drier, more bitter because it left less residual sugar but, above all, incredibly drinkable. From now on, stout and porter coexisted, each with its own flavor profile.

Differences and similarities

Both beer styles are characterized by a deep dark red color that looks like black. it's not: shine it with a a flashlight through it and you'll see the red glow. A mild to firm bitterness you will always find: not only from the hops, but especially from the malt. The more roasted the malt is, the more coffee-like bitterness it gives off. Those are the similarities between stout and porter.

Porter these days is always "sweeter" than stout - but never intensely sweet. There is simply more residual sugar left in porter, and that gives a fuller body and more cloying mouthfeel. Stout is never sweet, unless you drink milk stout (with milk sugar). And although stout started out as a sturdier porter, these days it often actually contains less alcohol than porter. So a porter beer is often sweeter and firmer than a stout: see here the differences between porter and stout.

Stout and porter at the table

Both beer styles lend themselves well to being paired at the table combine with dishes. A classic combination is stout with oysters: the combination of the salty, juicy oyster with the dry and bitter stout is tear-jerkingly beautiful. Try that with the classic Irish O'Hara's stout! Porter, because of its residual sugars, does better with grilled or barbecued meats such as sirloin steak, burgers or steak. The American version from Anchor Brewing Company is considered among the classics in this area.