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Porter became the first beer style brewed around the world, being produced in Ireland, North America, Sweden, and Russia by the end of the 18th century. [1] The history of stout and porter are intertwined. [8] The name "stout", used for a dark beer, came about because strong porters were marketed as "stout porter", later being shortened to just ...
There were no differences between stout and porter historically, [30] though there had been a tendency for breweries to differentiate the strengths of their beers with the words "extra", "double" and "stout". The term stout was initially used to indicate a stronger porter than other porters from a brewery. [31]
Porter: Porter [49] Porter Brown Porter Robust Porter American-Style Imperial Porter Smoke Porter Baltic-Style Porter Porter [50] Baltic Porter English Porter American Porter Pre-Prohibition Porter (Historical) Red ale: Irish-Style Red Ale American-Style Amber/Red Ale Double Red Ale Imperial Red Ale Irish Red Ale Roggenbier: German-Style Rye Ale
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Stout and porter are dark beers made using roasted malts or roast barley. There are a number of variations including Baltic porter , dry stout , and Imperial stout . The name Porter was first used in 1721 to describe a dark beer popular with street and river porters of London that had been made with roasted malts.
No. 9 Oregon faces stout test vs. No. 22 Illinois
Stout originated in 18th-century England as a stronger, bolder version of Porter, with the term "stout" originally meaning "strong." It is characterized by dark roasted malts, flavors of coffee or chocolate, and a creamy texture, often with a higher alcohol content. The average alcohol by volume (ABV) of these ales ranges from 5% to 12%. [21]
They were considerably weaker than the pre-war versions (down from 1.055–1.060 to 1.040–1.042) and around the strength that porter had been in 1914. The drinking of porter, with its strength slot now occupied by single stout, steadily declined, and production ceased in the early 1950s. [25]