Typers of "Beer" - Stouts and Porters

Stouts and Porters

Stouts and Porters are intertwined with their history since they first started being brewed in the 1700's. In that age, Stout was the first term used that became a generic term describing the strongest or "stoutest" beers with an alcohol content averaging around 7% - 8% by volume. The name porter started to be used about fifty or so years after stout and described a beer that was made with roasted malt, made in a variety of strength [of alcohol], and had a darker brown hue. In fact, once the term porter was being used regularly, the stronger of those beverages were labeled "stout porters". It would have been totally possible to brew a "stout pale ale" or "stout pilsner" just as long as the alcohol content was high enough. So actually, a stout, up until more modern times, was a term that was used to label only the strongest of beers. Today though, a stout has become a category all to its own, yet still related to a porter.

While there is some debate as to whether stout and porter should be two separate categories (because technically "stout" refers to a "strong" beer), it was the Guinness brewery, who, in 1820, started to brew their famous version which they labeled as a stout. Because it was so popular (and still is) this term "stout" once again was generically used in reference to generally describe just a very dark beer regardless of its alcohol content. So today, there are beers that are labeled as stouts and porters, each with varying alcohol strengths by volume. 

Stouts and Porters are both brewed using roasted malt or roasted barley, hops, and yeast. The malt used is called black patent malt. This type of malt has been roasted in a kiln until the point that it has become carbonized. This blackening of the malt is what gives the brew its dark color and some of its flavor which usually contains some subtle hints of ashy undertones. These two varietals of beer can be brewed in to many different styles. Since historically the name porter came to be an alternative to stout, there really are not too many differences between the two these days. But "Stout" has become the "normal name" that is used for this style of beer. These are some of the more popular types.

Irish Stout - This varietal is very rich, heavy bodied, and very dark in color. It has a maltiness to the nose and carries a bitter flavor of coffee and slight chocolate. It has a medium alcohol content. Guinness is arguably the most famous of all the stouts - definitely the most famous in Ireland. Having been to the brewery at St. James Gate in Dublin, I have a sweet spot for this stout. A few fun facts about Guinness is that it is injected with nitrogen which gives it its white creamy head and contrary to popular belief, Guinness is not black in color. If you hold it just right up to the light it is actually a very dark ruby red. How is that for some beer trivia!!!!

Oatmeal Stout - as one can guess by the name, oatmeal stout, is brewed with a portion of oats (usually 30% - but it can vary) along with the malt during its brewing process. The beverage usually does not taste of oats, but rather the oats effect the body of the brew. It gives the liquid a smoother body because of the high protein and gum content of the oats. These two factors increase the viscosity of the liquid which results in a smoother drinking beer. It is sometimes a wee bit sweeter as well due to the slightly increase in sugar content from the oats.

Imperial Stout - also known as a "Russian Stout" this is another dark colored beer but the alcohol content is much higher (usually around or over 9%) then its Irish cousin. Notes of coffee and bitter malt can be found.

Other styles of stouts that are popular are Coffee Stouts, Chocolate Stouts, and the other rare varietal (although, they are becoming more popular again - as a novelty) , the Milk Stout. This version is the "sweetest" of the stouts because of the addition of lactose, which is a sugar derived from milk. The lactose is unfermentable and this adds to the heavier body of the beer, but also adds to the higher calorie count as well. So this beer is probably not the best choice to have multiple pints of for someone trying to watch their figure. Well, they can imbibe, it just might add another mile to the treadmill!!!

I must also mention the OYSTER STOUT. This rare and almost extinct style is the oddest of the styles: It was also more common in Japan. It is rumored that oysters are put in the barrel during the conditioning process. This gives the brew a briny/salty taste. Actually, that is very believable considering some of the ingredients that I have witnessed (and helped) put in to certain craft brews myself.

Porters are generally dark in color, heavy, and full-bodied, but as I mentioned, the alcohol content will vary between the different breweries that produce them. They generally are brewed with the same ingredients as stouts, although, certain special ingredients could be added as well: For example, pumpkin or pumpkin spice for an Oktoberfest style. Probably the most well-known style is the Smoked Porter in which the malt is dried over an open flame or liquid smoke might be added to the brewing process.

Thanks and CHEERS - Charles