Franconian Beer Message Board
CAMRA on Porter & Stout |
| Posted by Nick B. on 2016-09-30 00:46:17 |
| Look, CAMRA have done it too: https://camraswl.org.uk/documents/Style_Guidelines.pdf . The question of the millennium has to be what the difference between porter & stout is. I think they've got it pretty well defined here. But...are they *ales*??? STYLE: PORTERS Porters are complex in flavour and are typically black or dark brown. The darkness comes from the use of dark malts, unlike stouts, which use roasted barley. Porters should have a full mouthfeel and a pronounced finish through bitter hopping Original gravity: 1040 to 1065 Typical alcohol by volume: 4.0-6.5% Final gravity 1008-1018 Bitterness 20-50 EBU STYLE: STOUTS Stouts are typically black. Dry stouts have an initial malt and caramel flavour with a distinctive dry roast bitterness in the finish. The dry roast character is achieved by use of roasted barley, which dominates the flavour profile, often preventing other flavours from appearing. Some astringency and a medium to rich mouthfeel are appropriate. Imperial Russian stouts can have some or all of these characteristics with more intensity and much higher original gravities and alcohol levels than other stouts. Sweet stouts are distinctively sweet in taste and aftertaste through the use of lactose and may have a cloying body. Original gravity: 1040 or more Typical alcohol by volume: 4.0% or more Final gravity 1006-1020 Bitterness 30-50 EBU |
| Followups: |
 CAMRA on Styles by Nick B. on 2016-09-30 00:51:36 |
| CAMRA on Porter & Stout by Barry on 2016-09-30 04:55:38 |
| CAMRA on Porter & Stout by Nick B. on 2016-10-01 01:31:14 |
| CAMRA on Porter & Stout by Nick B. on 2016-10-01 01:33:17 |
| CAMRA on Porter & Stout by Barry on 2016-10-01 06:09:25 |
| CAMRA on Porter & Stout by Gunnar H on 2016-10-01 08:36:32 |
| CAMRA on Porter & Stout by Nick B. on 2016-10-01 09:06:30 |
| CAMRA on Porter & Stout by Barry on 2016-10-01 09:28:27 |