I've never drank a huge amount of stout or porter, but as I get older I find myself liking it more and more.
Since getting into home brewing I've done some reading about the history of beer and beer styles, so I've learned a lot about the origins of stout and porters and their evolution over time. I understand that these days, there isn't really any stylistic difference between porters and dry stouts.
And yet despite that fact, I have noticed over the years that I have a marked preference for those beers marketed as porters, and recently I think I've worked out why. In my experience, beers marketed as stouts tend to be served cold and full of nitrogen, whilst those marketed as porters tend to be served cellar cool from a handpump or keg. I'm wondering if it's the serving method I dislike, rather than the beer.
This is a rule of thumb, of course, but I'm wondering if I might be on to something, and was interested to hear what wiser heads had to say.
Since getting into home brewing I've done some reading about the history of beer and beer styles, so I've learned a lot about the origins of stout and porters and their evolution over time. I understand that these days, there isn't really any stylistic difference between porters and dry stouts.
And yet despite that fact, I have noticed over the years that I have a marked preference for those beers marketed as porters, and recently I think I've worked out why. In my experience, beers marketed as stouts tend to be served cold and full of nitrogen, whilst those marketed as porters tend to be served cellar cool from a handpump or keg. I'm wondering if it's the serving method I dislike, rather than the beer.
This is a rule of thumb, of course, but I'm wondering if I might be on to something, and was interested to hear what wiser heads had to say.