 | This style was born a mixture of inexpensive “green” beer such as mild or brown ale with an expensive aged beer. In 1730, a man named Harwood brewed a substitute for the mixture and advertised it as being richer and more nourishing than ordinary ale, and it was intended for porters and other heavy laborers. Porter is a very dark, top-fermented beer with a spicy, chocolaty character. Dark malt flavors dominate, yet porter is lighter in body and malt character than stout. Complimentary foods include venison, and various BBQ’d meats. Serve in a pint glass at 50 degrees F. |
Porter is a dark-coloured style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840. |
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