The beer styles porter and stout belong to the top-fermented beers, which are therefore part of the ales family. In both styles, rust malts and often smoked malts, such as smoked beers , are used.
The Porter beer style was developed in the 18th century and originated in England. Since the industrial revolution was happening at that time, the population with physically tough jobs needed a quick supply of energy - the porter was born. Porter means “porter”, which already shows the roots of the beer in the name. The color of a porter ranges from dark brown to black and it convinces with caramel-like, sweet taste notes. It has an alcohol content of approx. 4.5-6.3% and a low recency (low carbon dioxide content, low liveliness).
The beer style Stout (English "strong") emerged from the beer style Porter in the 19th century. The two styles are very closely related. The color of a stout can be classified from black to deep black and has an alcohol content of 7-12%. Just like the porter, this strong beer has caramel, sweet aromas. From the original stout, further sub-categories have formed, such as the Irish Stout, American Stout, Imperial Stout (Lehe-Ravnodenstvie) , Milk Stout, Dry Stout, Chocolate Stout (Samuel Smith - Chocolate Stout) , Coffee Stout (Liechtensteiner Brauhaus - Club Bier 01 Coffee Stout) , Oatmeal Stout (Brehon Brewhouse - Ulster Black Oatmeal Stout) , etc. Braised roasts go perfectly with a black stout beer.
Stouts and porter beers are difficult to distinguish from one another these days. Both are to be booked in the class of strong beers. The most serious difference is as follows: The malt in the Porter beer style is malted grain (grain is germinated and then interrupted and dried), whereby stouts are brewed with unmalted grain (grain is ground and used without germinating). The hops play a subordinate role in both of them, as the malt with its sweet, caramel-like notes is in the foreground.
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