Stouts and porters: every style explained
4 styles in this family, each with its taste, strength, history and three bottles to try.
Stouts and porters are dark ales brewed with roasted malt, which gives them their colour and flavours of coffee, chocolate and caramel. Porter came first, in 18th-century London; stout began as a stronger "stout porter".
Today the range runs from light, creamy dry stouts under 5% to rich imperial stouts above 10%. Choose a style below for its taste, strength and the bottles worth trying.
Stouts & Porters styles
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At a glance
| Style | Strength |
|---|---|
| Milk Stout | 4.0–6.0% |
| Porter | 4.5–6.5% |
| Stout | 4.0–7.0% |
| Imperial Stout | 8.0–12.0% |
Questions
What is the difference between stout and porter?
Today it is mostly a matter of degree: stouts tend to be roastier and drier, porters a little softer and more chocolatey. Historically stout was simply a stronger porter.
Is stout heavy or high in calories?
Not necessarily. A Guinness Draught is lighter in alcohol and calories than many pale ales; imperial stouts are the heavy ones.
What should I eat with stout?
Oysters, roast meat, stews, chocolate desserts and blue cheese all work well with stout.