Porter and Stout: What's the difference? | The Craft Beer Channel 

Ready for more beer history - but even BIGGER. Check out our video asking What Even is Imperial Stout: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5G8fs6tY0U0.html

Guiness was the beer that taught be that beer could actually be enjoyable. In the US college students almost exclusively buy the cheapest American Lagers. I could not stomach them and being young and dumb assumed beers were all terrible. Then a friend gave me a Guinness and it was good! Guinness may not be my favorite beer anymore but I still have a special place in my heart for it and other stouts for opening my mind to better beers. 🍻

Pure porter in a pub was poured from 2 kegs. 1 was the black, thick heart of the pint the 2nd the cream. When serving, you'd pour the white 1st and let it settle, top up with the black and skim the top with a knife and top up with a little more of the black. It's sad it's gone from Ireland since the early 70's. A taste we will never get to experience.

Lovely discussion on Stout and Porter - Always enjoyable to watch you fellows, always learn much. Cheers!

Lunchtime here on the East Coast of the U.S. and you're making me crack a Great Lakes Edmund Fitzgerald Porter on a Wednesday. Lol. Very cool episode, fellas.

These are my favorite style of show from you guys. Hope to see more in the future 👍🏻👏🏻

Thanks for making this video. I’ve always wondered what the difference was and this explains it in great detail. Cheers guys!

All this time, I thought that the yellow thing on the lovely SMEG heater was the handle. Mind... blown.

Actually knew this stuff already, but you still get a thumbs-up for presenting it so succinctly. Good job, gents.

About the “it’s all wild yeast before the 19th century,” I think it’s worth pointing that even though there were no off-the-shelf yeasts back then, the fact that brewers would reuse the yeast from the old batch into the new batch (backslopping) made it so that yeasts were essentially in the process of being domesticated. Recent DNA analysis found that our current strains can be dated to 16th century ancestors or so. So unlike lambic that harvest new yeast every time (and even then, there are plenty of localized yeasts to each brewery), old breweries were pitching yeast, but they mostly had the house strain available.

I love these sofa videos. You guys have entertaining dynamic. Always such feelgood atmosphere.

My wife and I went to Ireland and had the opportunity to do the Guinness Brewery tour. Not only do I enjoy Guinness from time to time, knowing the history of Guinness makes it taste even better knowing you are drinking a part of Irish history.

Great video! Have always wondered what the difference is. Really enjoyed your format in explaining while drinking and chatting! Cheers from Vancouver Canada =)

Fantastic content as usual chaps, loved it and learnt a lot!

I love the beer history videos you guys put up. Is always good to understand how we got to where we are in the Craft Beer World. Really hoping to see more in the future! Cheers!

Someone had to do this. And I'm glad it was you.

love your enthusiasm, good job guys!

I’ve got David Heath’s London Porter recipe on tap right now. Highly recommended.

Excellent vid, glad you mentioned the Guinness porte/stout marketing flip. In truth it's like the difference between a pale ale and an IPA, it is really just down to whoever came up with the recipe and put the lable on it.

These two blokes are living the dream. Great vid.

Good information. I was under the impression that a stout is a lagered beer, while a porter is an ale. I learn something new every day.

brilliant video lads! super engaging and entertaining! first time the difference has ever been explained without me losing interest half way through XD

Well done. The porter stout conversation is always fun.

Brown malt has a very peculiar, strong flavour. Some of that funky weirdness and complexity in the Gibraltar is probably the brown malt. Where I work we made a brown ale for a contractor using quite a lot of brown malt - it was not an easy drink.

Thank you for the education in the beer history, and the subtle differences between porter and stout!😊

Love the beer history tied into the evolution of modern versions of different styles

Cracking job as always gents! Learned some new stuff too! :)

Porter-loving American here. Just came across the channel. Love the content. Cheers!

Brilliant. Thank you for sharing this.

Huh. I guess that's why BJCP style 16C - tropical stout is a thing. You guys taught me something cool today. Thanks!

Fantastic video ! Now for the hot weather vs dark beer, there is also the style Tropical Stout which is definitely a paradox for me. Cheers from France 🍻

It's got chocolate. "yeah, chocolate." Graham cracker. "graham cracker!" Berries. "Yeah, Berries too." My man hired a parrot.

Thanks, guys. Great info!

Found you by accident.... I'm fortunate to have a local pub that brews mostly English Ales, Belgians, German beers. Recent offers are a Dark winter Ale (spiced a bit), an Ould Brown Ale, Porter, Stout, and the latest offers include a Belgian Saison with rye and sage. Wish you were here to try them. Tell ya what, if you two lads show up here in Plymouth MA I'll buy you a round.

Great video, but hearing some sound issues. Anybody else?

This might be the first time I've ever clicked on a RU-vid video with 0 views. What am I meant to do...? FIIIIIIRST!!!11!!!

Although I quit drinking, I still feel very excited to see your video

In my opinion, Guinness could be described as crisp as it it very light bodied. To me their traditional Stout is very thin, compared to Imperial and other styles. A couple friends of mine and I have a Facebook page devoted to Stouts and Porters.

Blimey you've done your research! But a voice that I could listen to for ages. Confused me a bit but love your vids and will carry on listening to you till I peg it! Carry on with the vids, love them.

One of the best beers I've ever had, Darwin Brewery's Flag Porter. Can't get it in the USA any more, but you guys should still be able to get it semi-locally.

Great video. I have been struggling to explain to people the differences between a stout and porter. So many people I know assumed that a stout was just a higher abv porter. I just got done brewing a smores porter, probably not meeting any style guidelines but will hit my flavor guidelines. lol Cheer.

Love the transition back in time

For any UK Mainland beer lovers I'd reccomend Harvey's Porter (Harveys Brewery is based in Lewes, East Sussex , England). Their Porter recipe is the same as their original recipe from 1859 (that's what the brewery claim anyways). Their Porter is one of my favorite beers and I couldn't recommend it more!

Excellent analysis lads

I live in the states. There is peanut butter stout brewed by the Belching Beaver brewery that tastes amazing. Definite hint of peanut butter. What’s not to like eh?? Great video!

Thank you. I love both of these styles but now I know why. I also love history. Beer and Scotch. Would love to get that Gibraltar Porter. Do they sell it in Canada?

You should definitely visit Cyprus. Great weather, and a promising upcoming craft beer scene.

You guys have a great job. Great video

Excelent vid! Thanks!

Great minds think alike! Except we made a corker of a mistake on our porter/stout episode to do with Baltic Porters 😬😬😬 always learning in this craft beer world!!!

Another great episode

Great discussion

Guys great video as always. Love your content. I have a question... Why is it that if you drink to much good quality beer "craft" if you will, your more likely to end up still feeling drunk in the morning than dying from a crushing headache and catastrophic dehydration like you would experience from commercial beers? Yet the ingredients in most beers craft or commercial generally say Malt Hops Barley Water etc theres never any mention of preservatives or stabilisers or added sugars.

If you don't mind, I'd like to share this in my beer appreciation class on Stouts and Porters. Cheers!

Thank you gents! All very clever!

Forget the Belgian Bus Tour, CBC African Tour is what we want to see!

loving this! from an audio standpoint, you're getting some pumping on the audio compression.

Hooray for more beer/social history !

I brewed a clone of The Kernel Export India Porter. Turned out great and the favourite of a few mates.

I think, deep down inside, I've always known that porters are crisp, but you're the first to actually put it into words

Really appreciated the Wayne's World reference as much as the exploration of 2 great styles of beer!!👍👍👍👍

Great video boys I love black beer 2 pubs near me try to have one on all the time wish more pubs did

this was awesome!

“Tea in the summer” lol like “Ice cream in winter” here in Canada 🤟🏼

That Cheshire Brewhouse beer was stunning.

Coopers bottle-aged EXTRA Stout from South Australia cannot be excelled. It is the pinnacle of the art. Each bottle has a "Best After" date!

Wow I just got into stouts because Ive tasted every IPA in my area. I just googled the difference between stouts and porters like 3 days ago.

South Floridian here: has anyone noticed a difference in taste when drinking a Guinness Extra Stout over the last 10 years? I could've sworn they had a subtle metallic taste when drunk from the bottle back then, but 10 years later I revisited the stout and was surprised to find out that the metallic taste is gone: this helped me actually ENJOY the beer, with all its roasted coffee and chocolate taste.

Guinness is not especially thick, though new beer drinkers think so. It is actually rather clean tasting, goes down nice and easy. Some of the more robust porters or stouts I think would go well in a warm climate but in the end I suppose its all about the palate. Another great video!

Great video I want to make a suggestion to you guys. Come to Portugal and visit Wild Lupum Beer, the headbrewer is a wild crazy and really fun guy and an amazing brewer! He does probably one of the best IS in the world and you NEED to try it. Guaranteed amazing experience!

My favourite stouts remind me of ashtrays. Sounds strange but I love that

I'd heard that part of the reason for Porters & Stouts being more common across seas in the colonies was also that it simply transported better, especially the stronger varieties with extra ABV, can image the old milds discussed would have ended up pretty stale by the time they made their journeys potentially, where as stout porters more consistent products that could have been more a taste of home.

Commenting 2 years later and the Porter resurgence is in full swing!

Two of my favourites The Kernal and Five Points.

I'm Japanese. I met this video because I search "スタウト ポーター" on RU-vid. Its mean stout and porter in Japanese. Very interesting video!!

What's going on with the lav mics cutting in and out? Clipping? Also still an awesome vid!

Two nice porters that got me into the style were Samuels Smith's Taddy Porter and St. Peters Old Style Porter. Those are common imports into the USA. I also like Samuel Smith's Imperial Stout. I rate that brewery world class.

Have you read "Hops and Glory" by Pete Brown? He covers a large part of the history while documenting his attempt to recreate taking an IPA to India, via South America...

i've tried 115 stouts and 37 different porters and i find them mostly indistinguishable.

Excellent to see a Rock Leopard beer here too! Can I ask what, in your opinion, is one of the better 19th century porters? Not sure I've cracked one yet.

Great!

W B Mew, Langton & Co , Royal Brewery, Croker St ,Isle of Wight Brewed at least Three Porters , Porter, Export Porter and the Gibraltar Porter , which was a sporadically brewed beer; probably for export to Army & Navy Canteens . I've just completed a comprehensive study of the records of W B Mew Langton 1884-91 Cheers 🍻

I brew my own Gibraltar Porter. What is interesting is that brown malt in the 19th century was wood smoked and the modern stuff isn't, so I use 50-50 rauschmalt/special B malt instead to try and introduce a smoky flavour which I think would have been in the original. I also use fuggles hops which is used in the recipe I found instead of goldings.

A really good beer from the norwegian brewery Kinn is Svartekunst (Black Arts), and they call it a Foreign Extra Double Imperial Russian Export Stout Porter ;)

Not sure why anyone would restrict dark beers to a season or climate. It's frustrating to get a good dark beer or imperial only in winter.

Stout is stout because it’s a description... (Think “I’m a little teapot short and stout” etc) Guinness literally was called Guinness extra stout Porter... as it was a fuller/bigger kind of porter then they dropped the Porter bit of the name

In 1623 Gervase Markham ( born in Nottingham, a soldier , playwright , author and all round bon viveur ) in ' The English Huswife ' 1625 , lists " Ordinary" and "Second " or "Small " drinke ( mild) using the Guil--fat ( gyle vat ) that everyone drank , a 3 gyled " Marche Beer " " ( spring ale ) with peas ( probably chick peas or grey peas - Parkinsons Paradisus Terrestris 1626 ) wheat and oats , a pale beer for the summer months, and a straight "Strong" ( an Old ale zero or lightly hopped ) , names which have remained with us today . William Cobbett a beer nut that danced around the pubs of East Anglia in an 1823 book devotes a whole 2 chapters to beer production and no mild or stale beer in that tome but confirms the measures and methods used by Markham for the 2X gyled beer . Small beer has stayed in our language used to describe someone incapable of a good fight . Taxing beer in the 17th C under James 1 ( 6 of Scotland ) introduced the X rating . A barrel branded 1X ( over 4 %) attracted tax . Scotland had the shilling rating which still remains . In England this to abuse with traders marking barrels XX , XXX etc to claim a stronger beer . IPA was originally brewed by Hodgsons at the 3 Mills site South of Bow Bridge on the old Roman London to Colchester road and used the quality grain coming from East Anglia , drawing their water from the highest part of the then navigable river . Later the Lea Stort Navigation would make barging down river to waiting ships , a breeze. The stretch of the River Lea to the Thames was a haven for the booze industry in particular London Gin that fuelled Victorian East Enders . Brewed to supply the 260 000 soldiers ( twice the size of the British Army of the day ) employed by the East India Company incorporated in 1600 and NOT the British Army. The EIC took rule of India in 1757 and by 1805 had full control of the high seas trade . The Royal Navy patrolled those routes. Anything of value from Booze to drugs went through the IEC into the ports of India , the colonies down under and Treaty Ports of China . The world and its aunty were supping British beer of all types including Strongs and variants thereof and doing British drugs . Originally a pale well hopped beer of low OG , effectively a well preserved small beer that was cheap , to quench the thirst of their hoards in the East without getting shitfaced . A price hike by the son of Daddy Hodgson and the IEC being short of readies ( yeah right !) , the job went out to tender . Up steps Allsops and clinches the deal with a darker farty brew typical of Burton water . Typically the British abroad dont give a shit what they drink so all is well. Hodgsons didn't just pack up there and then but continued the brewing until eventual demise and sold IPA locally. To cut a long story short after getting slapped by the Indians , the IEC was wound up by the Government in around 1870 . Allsops had partnered with another southern brewery on a cleaner river closer to sea than the Lea and local to the world's largest fishing fleet , The Short Blue at Barking...Ind Coope on the River Rom at Romford. Romford began brewing a well hopped small beer called IPA that was bottled for export and home consumption similar if not the same as Hodgsons . Ind Coope became HUGE and their IPA sold everywhere into the 20th C . Ind Coope produced another pale , well hopped cask conditioned beer called Romford Bitter ( sometime Bulldog ) that sold locally until sometme before closure in 1992 ( part of Allied Breweries by then) . Romford Bitter was a well hopped , lightly fruity balanced bitter of I believe 1038 OG , really refreshing in the stinking hot summer ot 1976 . A delightful all day quaffing beer .This sat side by side with a " Burton Ale " probably another legacy from their earlier wedding with Allsops .

Two of my favorites. I don’t, generally, drink beers that I can read a newspaper though.

Stout gives you gout, porter gets you slaughtered. Just remember that one hundred percent reliable rhyme. Boom!

Great show! I still have no idea what the difference is.

I'd have been interested to hear what you think of Guinness Original. Guinness Draft I'll drink if I'm in a pub and am frightened of the other beers, Guinness Original I'll drink by choice (I used to seek out pubs that served bottled Guinness). My dad was from Cork - he'd talk about 'a bottle of stout' or 'a pint of draft'.

You guys need to make it to the US once the pandemic is done and make it to Tampa Bay, Florida. Once a year Cigar City Brewery releases a beer called Hunahpu. You can only pick it up for a week time frame in bottles in March. But they do carry older versions on tap that you can get tastes of or glasses of.

Hi guys. Watching this while enjoying Amarillo DIPA by Cheshire Brewhouse.

My experience with Porters and Stouts, at least in America, is that Porters tend to be a bit darker and roastier - like Anchor Porter or Founders Porter which are my favorites. Stouts tend to be a bit creamier and sweeter, especially Guinness, which I find to be a very refreshing drink. I don't find Guinness to be roasty at all.

I don’t know if it’s just me, but I never cared for the Guinness that I drank in the United States. But on a trip to Ireland I decided to try it again and I absolutely loved it! I drank it practically everyday while there on vacation. Oddly, once I returned to the US, I once again didn’t care for it as it didn’t taste the same. I can only assume their export recipe is different from the original recipe I drank in country. It’s a shame as I really miss the Irish Guinness I fell in love with while there…

You need to review pöhjala and omnipolo porters / stouts ... Perfection

What is your favourite Stout or Porter?

I could watch these couch session videos forever. Bravo boys. You guys are the Howard cosell, Don Meredith of craft beer (google it)👍🏻🍻❤️😁

Stout IS a stout porter. That's it! Today however they have diverged into separate styles (I guess?). Originally, they were the same thing. Porter was the term coined first, the term stout followed with the advent of stronger darker porters. In modern recipes porter usually has a good amount of chocolate and sometimes crystal (carmel) malts while stout is brewed with roasted barley or very dark malts (like black malt). This is not always the case, just a generalization.

Hmm. Not sure if this really correct. I don't see a lot of evidence of this from reading the bjcp style guidelines. Stouts and porters of various styles can both be sweet or dry and they can definately both be pretty roasty. Some stouts can also be pretty low on roast like modern fruited/pastry/vanilla stouts