Porters and Stouts. Let’s start here: over the past decade the style names have been nearly interchangeable when categorizing darker hued beers. So, let’s take a look at history.
The earliest reports of the porter’s creation claim it was invented by an English bartender blending lighter, hoppier beers, with older aged ales. The result was a beer that sold well, and eventually brewers figured out how to brew for the desired flavors through some reverse engineering.
As porters rose in popularity and availability, experimentation naturally followed. Brewmasters would tweak recipes, add different ingredients and boost the alcohol content, and thus the stout was born. You read that correctly – all a stout technically is, is a stronger – or stouter – version of a porter. They were originally called “stout porter.”
Fast-forward to the modern day #craftbeer world. Brewers are pretty mixed on what style characteristics actually separate the two styles. The only genuine difference is the kind of malt that should be used to brew each type of beer. Porters use malted barley and stouts are primarily made from unmalted roasted barley, which is where the coffee flavor most people associate with stout comes from. And that’s it.
And now we know. Characteristically – visually, aroma-wise, flavor-wise, and mouthfeel – a porter is a stout and a stout is a porter. So, if you’ve been jonesing for a great porter, our Stout One Stout will hit all the right notes for you. It’s one of our year round beers and is available for onsite enjoyment or offsite excursions (in Crowlers). Cheers!
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