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TYPES OF STOUTS & PORTERS
Very little distinction is made between a Porter and a Stout.
Porter is a dark, almost black, fruity-dry, top fermenting style. An ale, porter is brewed with a combination of roasted malt to impart flavour, colour and aroma. Stout is also a black, roast brew made by top fermentation.
While similar to dark porter, it is usually not as sweet to the taste. Stout features a rich, creamy head and is flavoured and coloured by barley. In Canada, the alcoholic content is generally held at 5% alcohol by volume, like most other ales and lagers.
Both porter and stout are welcome accompaniments to hearty stews and shellfish.
Oysters and stout are a well-known and much celebrated pairing.
Here are some of the most popular types of porters & stouts:
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• Dry Stout
Dry stout is closely associated with Ireland in general, and Guinness in particular. These brews tend to be rich and dark with a definitive bitter note, and a drying palate feel. They are classically paired with oysters.
• Flavoured Stout
Flavoured stouts are stouts, be they sweeter or drier, that have been flavoured in some way. Dark fruits, coffee and chocolate are particularly popular.
• Russian Imperial Stout
Imperial stout is an extra strong version of stout that was originally brewed by the British to withstand the rigors of export to Russia and the Baltic states. This style is dense, opaque black and strong in alcohol (6 to 7 %), with a note of sweetness. Burnt cocoa and dried fruit flavours are typical.
• Oatmeal Stout
This brew is a variation of sweet stout that has a small proportion of oats used in place of roasted malt. This has the effect of enhancing body and mouthfeel. They tend to be highly flavourful, with a velvety texture and sometimes a hint of sweetness.
• Porter
Porters are red-brown in colour, medium to medium-full bodied, and characterized by a flavour profile that can vary from very subtle dark malts to fully roasted, smoky flavours. Roasted malt should provide the flavouring character, rather than roasted barley as is used with stouts.
Stronger, darker versions and lighter, more delicate versions are equally valid manifestations of the style. The influence of hops can often be notable in the richer craftbrewed examples of the style.
• Flavoured Porter
Flavouring traditional beer styles is a particular feature of the ever-creative domestic craftbrewing scene. Flavourings used in porters are typically dark berry fruits and coffee.
• Sweet Stout
Sweet stouts are largely a British specialty. These stouts have a distinctive sweetness to the palate and often show chocolate and caramel flavours. They are sometimes known as milk or cream stouts. These beers obtain their characters by virtue of the chocolate malts and lactic (milk) sugars used in the brewing process.
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