Jon Fleury at the DCist continues his excellent tutelage on all things beer. This installment not only illuminates the history and differences between porters and stouts, but also explores the finer gradations within the class of styles all stemming from porters.
Back in the early 18th century, a new beer concoction was becoming very popular with the working class of London (porters…duh.). At the local pubs, tenders would combine old stale ale, new (pale) ale and mild ale in various combinations. It was a hit with street workers throughout the city who wanted a bit of the three together. This surge in popularity led to many breweries deciding to brew the combination as a style with malt combination that uses the darkest of malts, heavy on the caramel malts with roasted or chocolate malts. This created a fresh beer with the marketing push that would transcend London’s wharf rats.
Very timely for us here at Living Proof as one of the next two beers John and I will be tackling on our homebrewing adventures is an oatmeal stout, included in Fluery’s wonderful lexicon of these darker brews. He also gives some breweries and beers as examples that shouldn’t be too hard to find to taste for yourself.
Hey Porter! Hey Porter! DCist