Differences between Porter and Stout
Porter vs. Stout[edit]
Porter and stout are two styles of dark beer with a shared and often overlapping history.[1] Porter originated in London in the early 18th century, named for its popularity among the city's street and river porters.[1] The style was brewed with brown malt and was well-hopped.[1] Stout emerged later as a stronger, fuller-bodied version of porter, originally marketed as "stout porter".[2][1] Over time, the name was shortened to simply "stout".[1]
While modern craft brewers often use the terms interchangeably, some general distinctions remain.[3] The most frequently cited difference is in the grain used. Stouts traditionally use unmalted roasted barley, which contributes a characteristic coffee-like bitterness.[4][5] Porters, on the other hand, typically rely on malted barley, including chocolate or black patent malt, which can provide flavors of chocolate, caramel, and toffee.[4][5] This grain difference often leads to stouts having a more pronounced roasted flavor, while porters can present a smoother, maltier profile.
Comparison Table[edit]
| Category | Porter | Stout |
|---|---|---|
| Origin | London, England, early 1700s.[1] | Emerged from porter in the late 1700s as a stronger version ("stout porter").[2][5] |
| Typical Grain | Made with malted barley; often uses chocolate malt or black patent malt.[4][5] | Often includes unmalted roasted barley.[4][2] |
| Flavor Profile | Generally features notes of chocolate, caramel, and toffee with a malty sweetness.[4] | Typically has a more pronounced roasted character with notes of coffee and dark chocolate. |
| Color | Dark brown to nearly black, sometimes with ruby highlights.[4] | Very dark brown to black, often opaque. |
| Body / Mouthfeel | Tends to have a lighter body and thinner mouthfeel compared to stout.[4][5] | Generally has a fuller body and can have a creamy or silky mouthfeel.[5] |
| Common ABV Range | English Porter: 4.0–5.4%; American Porter: 4.8–6.5%; Baltic Porter: 6.5–9.5%. | Dry Stout: 4-5%; American Stout: 5.0-7.0%; Imperial Stout: 8.0–12.0% or higher. |
Historical relationship[edit]
The histories of porter and stout are completely intertwined. Porter was[1] the first of the two styles, developed in London around 300 years ago from the English brown ales of the period. The beer'[2]s popularity grew, and it became the first style to be brewed on a mass-produced scale.
In the[5] late 18th century, brewers began producing stronger versions of porter. The word "stout" was originally a generic adjective meaning "strong," so these beers were called "stout porters". For a time,[5] if a pub offered both a porter and a stout, the stout was always the stronger beer. Guinness,[2] for example, originally called its famous dark beer "Extra Superior Porter" before renaming it "Extra Stout" in 1840. Over the[1] 19th century, stout evolved into its own distinct style. Today, the[5] line between the two is often blurred, with some brewers using the names based on subtle flavor differences while others use them interchangeably.[3]
References[edit]
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 "wikipedia.org". Retrieved January 27, 2026.
- ↑ 2.0 2.1 2.2 2.3 2.4 "allagash.com". Retrieved January 27, 2026.
- ↑ 3.0 3.1 "beerandbrewing.com". Retrieved January 27, 2026.
- ↑ 4.0 4.1 4.2 4.3 4.4 4.5 4.6 "druthersbrewing.com". Retrieved January 27, 2026.
- ↑ 5.0 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 "schoolhousebeer.com". Retrieved January 27, 2026.
