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STOUT & ALES
Stout & Ale
Did you know there are technically only two types of beer? Ale & Lager.
But what makes an ale? With the only discernable difference from lager being a super eukaryotic, single-celled microorganisms (yeast to you & us!), it's understandable why sometimes the lines become very blurred with the terms & names for each style!
Ale yeasts do well in the warm & Lager in the cold. Both are fermented & then taken down to a lower temperature to finish off, with Lager being taken colder & left for longer. As a result, Lager is clean, bright & refreshing (usually served cold) & ale, complex, chewy & darker (often served closer to room temperature).
So what is the difference between a stout & a porter?
A top-fermented beer. The name porter was first used in 1721 to describe a dark brown beer made with roasted malts. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called “stout porters”, so stout and porter history and porter are intertwined. The term stout has become firmly associated with dark beer rather than just strong beer.