Stout beer

Stout beer

Stout or Porter beer? Much has already been written around this question, and some inquiries will probably never be explained.

These two styles of beer are English and very similar. They are mainly differentiated by their creaminess and their alcohol levels.

Porter beer is more liquid and it is easier to drink. As for stout beers, some are as thick as syrup and can rise to alcohol levels above 12%.

The history of these beers dates back several centuries in England.

Porter is the beer of 18th century London dockers. Originally from London, Porter beers were brewed with low-calcareous water.

Today many breweries market porter-style beers. To do this, it modifies the chemical profile of the water by adding different minerals. Adding minerals to the water is a characteristic of contemporary breweries, which are often set up in urban areas and use city water, while abbeys used spring water located on their estates.

Originally, many styles of beer, in particular the different styles of lager beers, thus reflected the mineral profile of the waters used and it was very difficult for brewers to imitate beers from other regions.

Stouts beers also come in many sub-styles such as:

• Oyster Stout which is a stout with trace elements (oyster shells for example)
• The Imperial Stout which is a high alcohol stout beer
• The White Stout which is a blonde stout
• The Pastry Stout which is a very thick stout