Porter & Stout

The beer styles Porter and Stout are top-fermented beers, which therefore belong to the ale family. Both styles use rusty malts and often smoked malts, as in smoked beers .

The Porter beer style was developed in the 18th century and originated in England. With the Industrial Revolution taking place at this time, populations with physically demanding jobs needed a quick supply of energy - the Porter was born. Porter means “burden bearer,” which makes the beer’s roots clear in its name. The color of a porter ranges from dark brown to black and it impresses with caramel, sweet flavors. It has an alcohol content of approx. 4.5-6.3% and a low recency (low carbon dioxide content, low effervescence).

The Stout beer style emerged from the Porter beer style 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 subcategories have been formed, such as Irish Stout, American Stout, Imperial Stout (Lehe-Ravnodenstvie) , Milk Stout, Dry Stout, Chocolate Stout (Samuel Smith - Chocolate Stout) , Coffee Stout (Liechtensteiner Brauhaus - Club Beer 01 Coffee Stout) , Oatmeal Stout (Brehon Brewhouse - Ulster Black Oatmeal Stout) , etc. Braised roasts go perfectly with a black stout beer.

Stouts and porters are difficult to tell apart these days. Both belong to the class of strong beers. The most serious difference is this: The malt in the Porter beer style is malted grain (grain is germinated and then broken down and dried), whereas stouts are brewed with unmalted grain (grain is ground and used without germinating). The hops play a minor role in both, as the malt with its sweet, caramel notes is in the foreground.