Porter and stout
Various porters and stouts
The style description is followed by information about alcohol and bitterness (EBU) levels and colour. The styles are listed in the order mild to strong.
Porter (brown porter, robust porter) is a toasted, black top-fermented beer, which in Britain was traditionally lighter than stout. Porters have an aroma of horse blanket derived from the yeast and this is the characteristic aroma of traditional porter. The favour and aroma of porter have dark toasted notes derived from dark malts: caramel, toffee, liquorice, cocoa, chocolate, espresso and coffee. The aroma has only a trace of burnt notes because dark barley malt has been used in the brewing process, not the roasted barley of stout.
Brown porter is traditionally a blend of different porters. It is lightly toasted and its flavour may have notes of chocolate, caramel, bread, nut and toffee. The aroma may have hints of coffee, liquorice, biscuit and toasted bread.
4.0–6.0% • 18–35 EBU • brown–dark brown (almost black)
The aroma is distinctly toasted, even slightly burnt. The aroma may also have soft notes of maltiness, caramel, nut, toffee, chocolate and coffee.
4.8–6.5% • 25–50 EBU • dark brown–black
Imperial porter or Baltic porter is a stronger beer style than traditional British porter. The flavour is slightly sweet. The aroma may have notes of caramel, toffee, nut, bread, malt, liquorice, dark berries (e.g. plum, raisin) and port wine.
6.0–9.5% • 20–60 EBU • dark brown–black
Stout is a beer style that has a distinctly toasted, even burnt, aroma. The aroma has notes of chocolate, coffee, espresso and liquorice.
5.0–8.0% • 30–80 EBU • dark brown–black
Dry stout is the world's most popular type of stout (Irish). In flavour, it typically has the coffee notes of toasted barley and a dryish aftertaste. The aroma is creamy, sherrylike, delicately fruity and chocolatey.
4.0–5.0 % • 30–45 EBU • coffee brown–black
Sweet stout (also cream stout, milk stout) was originally an English beer style. In character, sweet stout has a rather less toasted flavour than dry stout. The aroma has notes of malt, coffee and chocolate. The roasted character is balanced by creamy sweetness and fruitiness. Overall, sweet stout is sweeter than dry stout.
4.0–6.0% • 20–40 EBU • dark brown–black
Oatmeal stout was originally an English seasonal beer style. Oats are used in its production. Oatmeal stout is a style of sweet stout, but less sweet than typical sweet stout. Compared with dry stout, oatmeal stout is delicately toasted, and the flavour has notes of coffee or even milky coffee, derived from the dark malts.
4.2–6.0% • 25–40 EBU • dark brown–black
Imperial stout was originally a strongly alcoholic export version of stout for the Baltic countries and Russia. The flavour of imperial stout is nuanced, with hints of toasted chocolate, coffee, espresso and even lightly burnt notes. The aroma has hints of caramel, dark berry, cocoa, espresso, malt and port wine. The alcohol is evident, but it is a gently warming.
8.0–12.0% • 50–90 EBU • dark brown–black