Difference between Stout and Porter?

[MAS_Puros]

What are the differences between thes 2 styles?

I've noticed that Porters are a bit more smokey then stouts.

 

[Phlicker]

Well, what exactly do you mean by "Stout" and "Porter"? There are various incarnations of both styles (Stouts, for example: American, English, Foreign Export, Russian Imperial, Milk, Oatmeal, Irish Dry, etc.), so I'll assume you mean the traditional English versions of each, as most variations use these as a starting off point:

English Stout
As mysterious as they look, stouts are typically dark brown to pitch black in color. A common profile amongst Stouts, but not in all cases, is the use of roasted barley (unmalted barley that is kilned to the point of being charred) which lends a dry character to the beer as well as a huge roasted flavor that can range from burnt to coffee to chocolate. A different balance of hops is up to the brewers preference, but the roasted character must be there.

Average alcohol by volume (abv) range: 4.0-7.0%

English Porter
Porter is said to have been popular with transportation workers of Central London, hence the name. Most traditional British brewing documentation from the 1700’s state that Porter was a blend of three different styles: an old ale (stale or soured), a new ale (brown or pale ale) and a weak one (mild ale), with various combinations of blending and staleness. The end result was also commonly known as "Entire Butt" or "Three Threads" and had a pleasing taste of neither new nor old. It was the first truly engineered beer, catering to the publics taste, playing a critical role in quenching the thirst of the UK’s Industrial Revolution and lending an arm in building the mega-breweries of today.

Porter saw a comeback during the homebrewing and micro-brewery revolution of the late 1970’s and early 80’s, in the US. Modern-day Porters are typically brewed using a pale malt base with the addition of black malt, crystal, chocolate or smoked brown malt. The addition of roasted malt is uncommon, but used occasionally. Some brewers will also age their beers after inoculation with live bacteria to create an authentic taste. Hop bitterness is moderate on the whole and colour ranges from brown to black. Overall they remain very complex and interesting beers.

Average alcohol by volume (abv) range: 4.0-7.0%

** Thanks to Beer Advocate for these descriptions.

 

[MAS_Puros]

Well, what exactly do you mean by "Stout" and "Porter"? There are various incarnations of both styles (Stouts, for example: American, English, Foreign Export, Russian Imperial, Milk, Oatmeal, Irish Dry, etc.), so I'll assume you mean the traditional English versions of each, as most variations use these as a starting off point:

English Stout
As mysterious as they look, stouts are typically dark brown to pitch black in color. A common profile amongst Stouts, but not in all cases, is the use of roasted barley (unmalted barley that is kilned to the point of being charred) which lends a dry character to the beer as well as a huge roasted flavor that can range from burnt to coffee to chocolate. A different balance of hops is up to the brewers preference, but the roasted character must be there.

Average alcohol by volume (abv) range: 4.0-7.0%

English Porter
Porter is said to have been popular with transportation workers of Central London, hence the name. Most traditional British brewing documentation from the 1700’s state that Porter was a blend of three different styles: an old ale (stale or soured), a new ale (brown or pale ale) and a weak one (mild ale), with various combinations of blending and staleness. The end result was also commonly known as "Entire Butt" or "Three Threads" and had a pleasing taste of neither new nor old. It was the first truly engineered beer, catering to the publics taste, playing a critical role in quenching the thirst of the UK’s Industrial Revolution and lending an arm in building the mega-breweries of today.

Porter saw a comeback during the homebrewing and micro-brewery revolution of the late 1970’s and early 80’s, in the US. Modern-day Porters are typically brewed using a pale malt base with the addition of black malt, crystal, chocolate or smoked brown malt. The addition of roasted malt is uncommon, but used occasionally. Some brewers will also age their beers after inoculation with live bacteria to create an authentic taste. Hop bitterness is moderate on the whole and colour ranges from brown to black. Overall they remain very complex and interesting beers.

Average alcohol by volume (abv) range: 4.0-7.0%

** Thanks to Beer Advocate for these descriptions.

Thanks Mike for the info. It makes sense now where some smokey taste comes from in a Porter.