Porter and Stout: What's the difference? | The Craft Beer Channel

[@TheCraftBeerChannel]

Ready for more beer history - but even BIGGER. Check out our video asking What Even is Imperial Stout: kzbin.info/www/bejne/a3ibl6Zsqb5ji5I

[@bradbeneski8391]

Lunchtime here on the East Coast of the U.S. and you're making me crack a Great Lakes Edmund Fitzgerald Porter on a Wednesday. Lol. Very cool episode, fellas.

[@jcinsaniac]

Lovely discussion on Stout and Porter - Always enjoyable to watch you fellows, always learn much. Cheers!

[@JSchroederee]

Guiness was the beer that taught be that beer could actually be enjoyable. In the US college students almost exclusively buy the cheapest American Lagers. I could not stomach them and being young and dumb assumed beers were all terrible. Then a friend gave me a Guinness and it was good! Guinness may not be my favorite beer anymore but I still have a special place in my heart for it and other stouts for opening my mind to better beers. 🍻

[@TheCraftBeerChannel]

I was a Guinness drinker myself til about 22. Never enjoyed those mass made lagers and Guinness had so much going on. Still a great stout.

[@donteatpoop4689]

As an American, before the craft beer movement happened; Guinness was the first one to teach me 'there's more than just pilsners out there.' My love of stouts is definitely influenced by Guinness.

[@MrCvjalexander]

I feel fortunate to have come of age in Fort Collins Colorado. We had Odell Brewing and New Belgium Brewing companies. I had access to really good microbrews so I never had to navigate the cheap American Lager college days.

[@oscarosullivan4513]

@@TheCraftBeerChannel One of the very few Macro brews which have taste and quaffable

[@32RH]

Guinness is what got me into stouts and stouts are pretty much all I drink now.

[@jmbambi]

I love these sofa videos. You guys have entertaining dynamic. Always such feelgood atmosphere.

[@TheCraftBeerChannel]

Thanks Juha! Glad you like them!

[@bradevans2793]

Thank you kindly juha 🍻

[@J.F.331]

My wife and I went to Ireland and had the opportunity to do the Guinness Brewery tour. Not only do I enjoy Guinness from time to time, knowing the history of Guinness makes it taste even better knowing you are drinking a part of Irish history.

[@RazPerignon]

Beamish is better in my opinion

[@1992ravefan]

​@@RazPerignonBeamish is absolute dirt and I wouldn't give it to my worst enemy.

[@RazPerignon]

@@1992ravefan lol really? I heard out the can is terrible

[@1992ravefan]

@@RazPerignon It's terrible altogether whether it comes in a pint or a can because the taste is foul.

[@RazPerignon]

@@1992ravefan I don’t remember it tasting foul at all, what would you consider a good stout besides Guinness?

[@earlgrey9964]

Actually knew this stuff already, but you still get a thumbs-up for presenting it so succinctly. Good job, gents.

[@johnnyd6878]

Good information. I was under the impression that a stout is a lagered beer, while a porter is an ale. I learn something new every day.

[@kevinpayne3482]

These are my favorite style of show from you guys. Hope to see more in the future 👍🏻👏🏻

[@greybeard27]

Excellent vid, glad you mentioned the Guinness porte/stout marketing flip. In truth it's like the difference between a pale ale and an IPA, it is really just down to whoever came up with the recipe and put the lable on it.

[@caseysmith544]

And even then some Pale Ale the one from Serria Nevada is an IPA in terms of the hops level but is not really a true IPA due to the strength.

[@gregmorris2022]

I’ve got David Heath’s London Porter recipe on tap right now. Highly recommended.

[@michelhv]

About the “it’s all wild yeast before the 19th century,” I think it’s worth pointing that even though there were no off-the-shelf yeasts back then, the fact that brewers would reuse the yeast from the old batch into the new batch (backslopping) made it so that yeasts were essentially in the process of being domesticated. Recent DNA analysis found that our current strains can be dated to 16th century ancestors or so. So unlike lambic that harvest new yeast every time (and even then, there are plenty of localized yeasts to each brewery), old breweries were pitching yeast, but they mostly had the house strain available.

[@TheCraftBeerChannel]

Absolutely! This is a video I have been trying to conceptualize and explain to people but I cant find a fun way to do it!

[@michelhv]

@@TheCraftBeerChannel Go for it! Maybe you could dress up as yeast shepherds...

[@patto1ro]

Some UK breweries still repitch - Harvey's have been doing since the 1950s. And have picked all sorts of other yeast in the process.

[@TheCraftBeerChannel]

Indeed.Hundreds do in a way - though most dont go past a few generations for replacing the strain with a fresh one from a lab.

[@HappyHourwithOli]

Great video! Have always wondered what the difference is. Really enjoyed your format in explaining while drinking and chatting! Cheers from Vancouver Canada =)

[@DC-Aust]

These two blokes are living the dream. Great vid.

[@WaynesBeerDelivery]

Thanks for making this video. I’ve always wondered what the difference was and this explains it in great detail. Cheers guys!

[@etimezz]

Porter-loving American here. Just came across the channel. Love the content. Cheers!

[@mrougelot]

Someone had to do this. And I'm glad it was you.

[@tyrannosaurus696]

All this time, I thought that the yellow thing on the lovely SMEG heater was the handle. Mind... blown.

[@johnraby4214]

Blimey you've done your research! But a voice that I could listen to for ages. Confused me a bit but love your vids and will carry on listening to you till I peg it! Carry on with the vids, love them.

[@ryangrimm9305]

Found you by accident.... I'm fortunate to have a local pub that brews mostly English Ales, Belgians, German beers. Recent offers are a Dark winter Ale (spiced a bit), an Ould Brown Ale, Porter, Stout, and the latest offers include a Belgian Saison with rye and sage. Wish you were here to try them. Tell ya what, if you two lads show up here in Plymouth MA I'll buy you a round.

[@petermorgan1527]

brilliant video lads! super engaging and entertaining! first time the difference has ever been explained without me losing interest half way through XD

[@TheCraftBeerChannel]

Cheers Peter! Glad we kept it fresh!

[@wilmot0]

Thank you for the education in the beer history, and the subtle differences between porter and stout!😊

[@dylanadams1455]

Brown malt has a very peculiar, strong flavour. Some of that funky weirdness and complexity in the Gibraltar is probably the brown malt. Where I work we made a brown ale for a contractor using quite a lot of brown malt - it was not an easy drink.

[@HenrySomeone]

That's doubly true if there is some smoked malt thrown in there as well. I once made a "smoked brown" and overdid it a bit and was consequently barely able to finish a bottle (which is otherwise never a problem, not even with very high abv beers, lol) and the batch (despite being a small, test one) lasted well over a year.

[@p00tre]

Fantastic video ! Now for the hot weather vs dark beer, there is also the style Tropical Stout which is definitely a paradox for me. Cheers from France 🍻

[@TheCraftBeerChannel]

Oh god yeah I forgot that brewers are trying to push that through!

[@caseysmith544]

@@TheCraftBeerChannel About as odd as an IPA Stout or even more odd Imperial Stout IPA that is just a Stout IPA. The Imperial Stout did not need to be made as hoppy as an IPA and kind of a beer only the people who try to stay on the leading edge of Beers drink. The Imperial Stout was made in Russia after a Ban on imported beer in the 1800's then made as strong as could be due to the higher tax on wine and even higher tax on hard alcohol at the time. However it is Finland now that is making most of this beer, first started in the few parts once owned by Russia started this tradition until the revolution in 1919 when that part joined Russia so they were able to keep making the beer when Russia became communist and had few breweries of anything except a cheap Vodka or some kind of Red Beer they made with a type of Russian Barley as a plain unfiltered wheat beer, different from Belgium Red Beer. This is if it is not niche breweries in the USA or more in Canada making the Imperial Stout.

[@thegeekchief2941]

I love the beer history videos you guys put up. Is always good to understand how we got to where we are in the Craft Beer World. Really hoping to see more in the future! Cheers!

[@TheCraftBeerChannel]

Lots more to come!

[@presley3213]

Although I quit drinking, I still feel very excited to see your video

[@sommmeguy]

Thank you. I love both of these styles but now I know why. I also love history. Beer and Scotch. Would love to get that Gibraltar Porter. Do they sell it in Canada?

[@rocon86]

Pure porter in a pub was poured from 2 kegs. 1 was the black, thick heart of the pint the 2nd the cream. When serving, you'd pour the white 1st and let it settle, top up with the black and skim the top with a knife and top up with a little more of the black. It's sad it's gone from Ireland since the early 70's. A taste we will never get to experience.

[@WinSchutten]

The blog. Shut up about Barclay Perkins, has some information about old Irish beers. I think you could come close to recreating it again with that information.

[@DebatingWombat]

The serving process is shown is this BBC clip from 1973, which poetically laments “The Last Days of Porter”: kzbin.info/www/bejne/kHynqKqMh5qZmpY

[@hosephanerothe1440]

@@DebatingWombatthanks for this

[@ememe1412]

​@@DebatingWombatthis is the way Guinness Stout was poured when it was still casked. When they switched to nitro in kegs, they still insisted on the Guinness to be poured in two stages... But, I remember through the 90s when a lot of English pub landlords would scoff at the Guinness' 'two pour' because they thought it was a 'scam' as it wasn't casked anymore and wasted time on the bar. But, in Clapham, the Irish bars would do the 'two pour' as a matter for tradition and being 'proper'. The old Irish geezers were more irritated by how it was apparently being served too cold so it wasn't unusual to see pints sitting on the bar to 'warm' a bit. By the end of that decade, the Guinness marketing drive 'Good things come to those who wait.' pretty much made the two pour expected by customers... Not me, I can't tell the difference😂 They can pour it any which way and I've come to like it cold but not Extra Cold if it can be helped. Guinness bottled porter though, room temp is good for me...😊

[@olbrue]

In Russia before the Socialist Revolution porter was very popular and there were special porter houses there only porters were sold. Unlike with other beers, porters were available in bottles only according to special law. As brought to us by the Russian literature. So no double pour for porter there.

[@_pollo]

Love the beer history tied into the evolution of modern versions of different styles

[@timmoss8510]

love your enthusiasm, good job guys!

[@matk1]

Fantastic content as usual chaps, loved it and learnt a lot!

[@Dutch0794]

For any UK Mainland beer lovers I'd reccomend Harvey's Porter (Harveys Brewery is based in Lewes, East Sussex , England). Their Porter recipe is the same as their original recipe from 1859 (that's what the brewery claim anyways). Their Porter is one of my favorite beers and I couldn't recommend it more!

[@gordonferrar7782]

100% the smell out back and the shop near the bridge great combination just wonderful.

[@jontalbot1]

I have one for you- Titanic’s Plum Porter. Not traditional but it’s delicious

[@AlbeeSoaring]

Great video. I have been struggling to explain to people the differences between a stout and porter. So many people I know assumed that a stout was just a higher abv porter. I just got done brewing a smores porter, probably not meeting any style guidelines but will hit my flavor guidelines. lol Cheer.

[@LucasBarbosa-iq4xl]

South Floridian here: has anyone noticed a difference in taste when drinking a Guinness Extra Stout over the last 10 years? I could've sworn they had a subtle metallic taste when drunk from the bottle back then, but 10 years later I revisited the stout and was surprised to find out that the metallic taste is gone: this helped me actually ENJOY the beer, with all its roasted coffee and chocolate taste.

[@LordSluggo]

I think, deep down inside, I've always known that porters are crisp, but you're the first to actually put it into words

[@notesfromafar]

Great video, but hearing some sound issues. Anybody else?

[@jayceeswarts5351]

Yip same. thought its on my side.

[@joepnuijten2267]

Thought it were my earphones😂

[@OliverHoerold]

YEah, sound problems hear too!

[@greedypete6984]

yea

[@seanlawrenz5168]

Fella on the left is always turning his head away from his mic.

[@tadcar43]

I live in the states. There is peanut butter stout brewed by the Belching Beaver brewery that tastes amazing. Definite hint of peanut butter. What’s not to like eh?? Great video!

[@jeffforbess6802]

I’m gonna say this, and I’m an American Southerner. Peanut doesn’t go with EVERYTHING.

[@torjones1701]

One of the best beers I've ever had, Darwin Brewery's Flag Porter. Can't get it in the USA any more, but you guys should still be able to get it semi-locally.

[@mattmower6370]

Really appreciated the Wayne's World reference as much as the exploration of 2 great styles of beer!!👍👍👍👍

[@thomasmgriffiths]

Huh. I guess that's why BJCP style 16C - tropical stout is a thing. You guys taught me something cool today. Thanks!

[@errorsofmodernism7331]

Excellent analysis lads

[@anthonywalkling8365]

Hmm. Not sure if this really correct. I don't see a lot of evidence of this from reading the bjcp style guidelines. Stouts and porters of various styles can both be sweet or dry and they can definately both be pretty roasty. Some stouts can also be pretty low on roast like modern fruited/pastry/vanilla stouts

[@TheCraftBeerChannel]

Really? Just read them and porter says "Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality" Then the stout: "A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter" Of course other styles of porter and stout taste different, but they are different styles! Just like NEIPA and WCIPA have little in common. Also worth saying that BJCP is not the bible on beer styles. It's heavily americanised and also designed for judging categories more than for drinkers.

[@Dcalzaretta]

If you don't mind, I'd like to share this in my beer appreciation class on Stouts and Porters. Cheers!

[@NWbrewmeisters]

Well done. The porter stout conversation is always fun.

[@mr-vet]

Thanks, guys. Great info!

[@jasoncancel489]

Is there an audio issue starting around 7:00 when you talk about Gibraltar? When I listened, it was cutting in and out for about 30 seconds.

[@TheCraftBeerChannel]

Yeah sorry mic is broken it seems

[@jasoncancel489]

@@TheCraftBeerChannel No worries, just wanted to check and see if it was my computer or an issue on your end. The video was great- very informative and I'm keen to try some more porters now.

[@alestout5632]

Great video boys I love black beer 2 pubs near me try to have one on all the time wish more pubs did

[@MrTwamtwam]

Guys great video as always. Love your content. I have a question... Why is it that if you drink to much good quality beer "craft" if you will, your more likely to end up still feeling drunk in the morning than dying from a crushing headache and catastrophic dehydration like you would experience from commercial beers? Yet the ingredients in most beers craft or commercial generally say Malt Hops Barley Water etc theres never any mention of preservatives or stabilisers or added sugars.

[@ThePetar1993]

Love the transition back in time

[@grumpyoutdoors]

Commenting 2 years later and the Porter resurgence is in full swing!

[@MeStevely]

I brew my own Gibraltar Porter. What is interesting is that brown malt in the 19th century was wood smoked and the modern stuff isn't, so I use 50-50 rauschmalt/special B malt instead to try and introduce a smoky flavour which I think would have been in the original. I also use fuggles hops which is used in the recipe I found instead of goldings.

[@むらほく]

I'm Japanese. I met this video because I search "スタウト ポーター" on KZbin. Its mean stout and porter in Japanese. Very interesting video!!

[@TheCraftBeerChannel]

Hey thanks for stopping by!

[@brokentreebrewingco7034]

loving this! from an audio standpoint, you're getting some pumping on the audio compression.

[@TheCraftBeerChannel]

Not a compression issue but a fault mic!

[@brokentreebrewingco7034]

@@TheCraftBeerChannel aha, glad you know about it! cheers!

[@greenClansman48]

You should definitely visit Cyprus. Great weather, and a promising upcoming craft beer scene.

[@Jonesnaltitude]

Great discussion

[@mattg4183]

I'd heard that part of the reason for Porters & Stouts being more common across seas in the colonies was also that it simply transported better, especially the stronger varieties with extra ABV, can image the old milds discussed would have ended up pretty stale by the time they made their journeys potentially, where as stout porters more consistent products that could have been more a taste of home.

[@TheCraftBeerChannel]

It would certainly have played a part (more the hopping rate than the ABV) but the main reason was it was cheap!

[@sbsb4995]

Another great episode

[@johno7617]

You guys have a great job. Great video

[@TheCraftBeerChannel]

Not yet a full time one but we will get there!

[@bobbyingals]

In my opinion, Guinness could be described as crisp as it it very light bodied. To me their traditional Stout is very thin, compared to Imperial and other styles. A couple friends of mine and I have a Facebook page devoted to Stouts and Porters.

[@novaduh]

What's it called? I'm always in pursuit of a good Stout. Its my favorite type of beer.

[@oscarosullivan4513]

Look up guinness varities

[@bobbyingals]

@@oscarosullivan4513 absolutely! I was speaking of their basic formula sold in every bar. They do have some great colors!

[@oscarosullivan4513]

@@bobbyingals Draught is nice out of a can but clearly better out of the tap

[@drawninblack]

@@oscarosullivan4513 yessir.

[@Littletass]

As someone who prefers dark and bitter beers but hasnt taken the time to look up the distinctions, this question of the difference between a stout and a porter has often been one that has come up over a round of pints. So thank you for the explanation. I always though the difference partly had something to do with the texture as in stouts were 'creamier' like a guiness/murphys and porters were 'thinner' like ales but just dark. You didnt mention this distinction which makes me think that you can get stouts and porters with either texture - is this correct or does the texture mean something in the distinction between stouts and porters?

[@TheCraftBeerChannel]

I think this comes out of Guinness's dominance of the market - we kind of assume all stouts have to be served on nitro so they are creamy, but very much not the case! THere are nitro porters, and indeed non-nitro stouts.

[@Littletass]

Ah that makes sense - thank you for taking the time to reply. Ill have to look up a nitro porter then, as that sounds very interesting :)

[@TheCraftBeerChannel]

@@Littletass if youre british, Anspach & Hobday Black is a brilliant one!

[@sweategg]

Thank you gents! All very clever!

[@gmonkey4008]

This might be the first time I've ever clicked on a KZbin video with 0 views. What am I meant to do...? FIIIIIIRST!!!11!!!

[@CaskTheology]

Cracking job as always gents! Learned some new stuff too! :)

[@highhopspodcast2923]

Great minds think alike! Except we made a corker of a mistake on our porter/stout episode to do with Baltic Porters 😬😬😬 always learning in this craft beer world!!!

[@jameslopez958]

Thanks for the Shout Out to Us American Compadre's! Great video content 👍 Cheerio! ✌️❤️😎

[@MichaelKingsfordGray]

Coopers bottle-aged EXTRA Stout from South Australia cannot be excelled. It is the pinnacle of the art. Each bottle has a "Best After" date!

[@russ1046]

I'd have been interested to hear what you think of Guinness Original. Guinness Draft I'll drink if I'm in a pub and am frightened of the other beers, Guinness Original I'll drink by choice (I used to seek out pubs that served bottled Guinness). My dad was from Cork - he'd talk about 'a bottle of stout' or 'a pint of draft'.

[@Terry142v2]

Forget the Belgian Bus Tour, CBC African Tour is what we want to see!

[@TheCraftBeerChannel]

Haha - we'd love to explore beer culture in some less Westernised countries and see the differences. The love of stout is definitely one of those things for Western Africa!

[@chronometa]

Stouts tastes too medicinal for me

[@glycett]

Brilliant. Thank you for sharing this.

[@Anatidaephobe]

I don’t know if it’s just me, but I never cared for the Guinness that I drank in the United States. But on a trip to Ireland I decided to try it again and I absolutely loved it! I drank it practically everyday while there on vacation. Oddly, once I returned to the US, I once again didn’t care for it as it didn’t taste the same. I can only assume their export recipe is different from the original recipe I drank in country. It’s a shame as I really miss the Irish Guinness I fell in love with while there…

[@IRISHATLANTIC]

There is serious quality control of Guinness in Ireland. This goes down to the cleaning of the pipes, storage, how it is poured etc. This cannot be replicated outside of Ireland.

[@Anatidaephobe]

@@IRISHATLANTIC Thank you for that explanation. I hope to go back to Ireland someday, go to a pub, and toast with a Guinness in hand… “Let the winds of fortune sail you, And may you sail a gentle sea. And let it always be the other fella who says, ‘Lads - this drink’s on me.’

[@siezethenight]

What is the difference between a DH Pilsner/lager and a IPL?

[@TheCraftBeerChannel]

Well an IPL should be stronger and maltier - so further removed from the classic pilsner. A DH Pilsner is just a pilsner that's been dry hopped....which is a delicate balancing act!

[@siezethenight]

@@TheCraftBeerChannel Thanks for the answer. That makes sense. I have had some different DH Pilsners. Some were good, but some of them remided me how much i like a regular well made pilsner. Had a IPL the other day and started to wonder about the difference. But I only tried that one, so I dont have a clear reference. Will hunt down some more IPL's in the future.

[@julianigoe1291]

Could you please explain about chocolate stout. I had it in Ireland and really enjoyed it. I can't find anything like it here in Australia. If the porter's have chocolate notes how did the stout have that as well??

[@TheCraftBeerChannel]

Well stouts could very easily have darker chocolate notes, or not quite be to style and end up a little sweeter. But also there are a lot of brewers adding chocolate or cacao to create those flavours in stouts, porters and other styles.

[@julianigoe1291]

@@TheCraftBeerChannel thanks. So many beers. So much to learn 🍻🍻🇦🇺🇦🇺

[@ShortToothChannel]

Excellent to see a Rock Leopard beer here too! Can I ask what, in your opinion, is one of the better 19th century porters? Not sure I've cracked one yet.

[@TheCraftBeerChannel]

Cheshire Brewhouse are planning another brew of the one we tasted here so I'd wait for that one!

[@Vinnie13]

That Cheshire Brewhouse beer was stunning.

[@TheCraftBeerChannel]

Sure was. Hoping to film there this year at some point.

[@ProspectorAl]

Porter and Stout. My favorites!

[@scottshaffer8686]

You guys need to make it to the US once the pandemic is done and make it to Tampa Bay, Florida. Once a year Cigar City Brewery releases a beer called Hunahpu. You can only pick it up for a week time frame in bottles in March. But they do carry older versions on tap that you can get tastes of or glasses of.

[@TheCraftBeerChannel]

We've explored Tampa Bay at great length on the channel... although we didn't film at Cigar City when we went. We just drank. All the videos are here: kzbin.info/www/bejne/o2qqcoZoireXoMk

[@ianlaker9161]

I brewed a clone of The Kernel Export India Porter. Turned out great and the favourite of a few mates.

[@TheProgGuy]

Great video! aside from the horrible audio quality on jonny's microphone. I'm surprised this wasn't caught when filming or in editing.

[@TheCraftBeerChannel]

Oh it was caught in the edit, but nothing we could do sadly. Apologies.

[@thesearchbar9330]

Guinness is not especially thick, though new beer drinkers think so. It is actually rather clean tasting, goes down nice and easy. Some of the more robust porters or stouts I think would go well in a warm climate but in the end I suppose its all about the palate. Another great video!

[@TheCraftBeerChannel]

Cheers! I think the perception of Guinness is down to the nitrogen which makes it feel thicker.

[@fredm5245]

In NZ now, but is anyone making a Mild in the UK. The old brown and mild of yesteryear is gone, but when you came across a good mild, it was enjoyable… and cheap.

[@RoraighPrice]

not sure if anyone else is picking up on the audio, but it's jumping around a lot. probably due to Jonny moving his head. changing the distance from the mic. It might have been fixable in the edit through Compressors, Limiters, and Gates

[@TheCraftBeerChannel]

It's a faulty mic unfortunately down to a loose connection. Sadly only heard once in the edit.

[@herbie70philip]

Porter wasn’t a bottle beer. It was poured from 2 barrels. One to put life in it which took five minutes to settles. Then the main pour which was heavy.

[@TheCraftBeerChannel]

This isn't true I'm afraid - or at least it muddles a few things. First, porter was indeed draught - but all beer was in the early days of porter. In pubs it would have been poured into a glass from barrel or into a bottle to be consumed or taken away. As for the two pour method, that is not specific to Guinness. For most ales at the time, anyone who wanted to order a blend of stale or mild (that is, aged or fresh) might have had a pour from two barrels but the consumer chose based on their tastes and indeed budget (stale was more expensive). That said I am not certain this was even done with Porter because, unlike most beers at the time, it was aged in the brewery already (rather than at the pub like most stale beer).

[@Cirathos]

@@TheCraftBeerChannelThe muddle was not that it was not true. That is your muddle. The combination of the 2 was more than just making money, it was a taste flavor. Guinness wanted to reproduce the cream top with the round ping pong balls in their cans, hiding behind "freshness", and not "If by volume we put a ball in a can, then we can fill the can less." (Marketing tactic). The aged beer was not because there was more flavor. The older barrels turned to foam when "shaken" in transport. The newer barrels were mixed with the older. What resulted was a great drink, but cost the same, and should have been less. I have no idea why your common sense would never realize this.

[@TheCraftBeerChannel]

@Cirathos I think we are all muddled and talking about different things/eras. Guinness in the 20th century was indeed a two part pour for the reasons you described - Porter in the 19th was probably not, but most other ale was. In my mind the OP was not talking about Guinness, but about 19th century porter. Still, the "shaking" of the Cask is not accurate. That would settle very quickly. It would be down to the attenuation of the older beer, if anything.

[@DoctorFoodman]

Great video. Guinness is perfect for hot weather because it’s light and refreshing. Kind of like an iced coffee

[@RiffKrsna]

My experience with Porters and Stouts, at least in America, is that Porters tend to be a bit darker and roastier - like Anchor Porter or Founders Porter which are my favorites. Stouts tend to be a bit creamier and sweeter, especially Guinness, which I find to be a very refreshing drink. I don't find Guinness to be roasty at all.

[@TheCraftBeerChannel]

Bit baffled by this! Modern porters should have some roast, but really be about fruitiness and lighter shades of chocolate. Stout (as we explain in the video) comes from removing the malts that add that fruity character. Guinness is a great beer but not quite a classic stout as it's a "creamed" beer (poured with nitrogen) and sweeter than most stouts but it's still pretty roasty toasty...at least in the UK it is!

[@jamesdunn581]

Two of my favorite types of beer. What kind of glasses are those?

[@TheCraftBeerChannel]

Stemless wine glasses technically

[@jamesdunn581]

@@TheCraftBeerChannel Thanks! They look quite cool and I'm sure good for intensifying smell.

[@andrewsmith8423]

Can we have a video on what is a Black IPA please?! Would be cool to know the history of the BIPA!

[@TheCraftBeerChannel]

Haha Andrew you wont BELIEVE what we recorded right after this. Live in a few weeks.

[@andrewsmith8423]

@@TheCraftBeerChannel Yessss, glad to hear it! Looking forward to it. I’m currently brewing an Imperial Black IPA for Northern Monk’s homebrew competition!

[@AlejandroRamiz]

Excelent vid! Thanks!

[@ab7047]

My favourite stouts remind me of ashtrays. Sounds strange but I love that

[@capoeirastronaut]

In Manchester, an area of the slums was nicknamed Gibraltar, because there was a rock in the river there. Could it be that? It is being made by Cheshire brewery, not far from there. Langton brewery on Isle Of Wight called theirs things like XXXX, and Nut Brown Ale, so I don't think name came with recipe

[@TheCraftBeerChannel]

Interesting! We will do some digging

[@MadeByMartyn]

Have you read "Hops and Glory" by Pete Brown? He covers a large part of the history while documenting his attempt to recreate taking an IPA to India, via South America...

[@TheCraftBeerChannel]

Indeed! It's a great book.

[@AndrewLynch9]

What's going on with the lav mics cutting in and out? Clipping? Also still an awesome vid!

[@TheCraftBeerChannel]

Sorry a minor tech issue!

[@colonelangus7535]

That Gibraltar porter was made in collaboration with a Maine USA brewery. I can't tell you where they got the name.

[@eddmather9529]

W B Mew, Langton & Co , Royal Brewery, Croker St ,Isle of Wight Brewed at least Three Porters , Porter, Export Porter and the Gibraltar Porter , which was a sporadically brewed beer; probably for export to Army & Navy Canteens . I've just completed a comprehensive study of the records of W B Mew Langton 1884-91 Cheers 🍻

[@eddmather9529]

W B Mew, Langton & Co , Gibraltar Porter Tuesday 17 Th September 1889 Gyle No 234 , 5.75 % ABV 52-4 IBU Cheers 🍻

[@satishsherchan2447]

I have come accross Milk stout and milk Sugar based Stout. Now are these stout lactose free or ve gan even?

[@TheCraftBeerChannel]

If it says milk stout then it will have lactose in and therefore not be vegan.

[@joinmeonthedarkside2]

You need to review pöhjala and omnipolo porters / stouts ... Perfection

[@TheCraftBeerChannel]

We've done so many times! In fact, on April 9th we're interviewing Pojhala live on the channel!

[@joinmeonthedarkside2]

@@TheCraftBeerChannel excellent

[@threefiddyone]

Wow I just got into stouts because Ive tasted every IPA in my area. I just googled the difference between stouts and porters like 3 days ago.

[@troygriffen9200]

Not sure why anyone would restrict dark beers to a season or climate. It's frustrating to get a good dark beer or imperial only in winter.

[@nonexistent]

Porters don't have use roasted barley, just malted barley. But the lines are somewhat blurred lately

[@capoeirastronaut]

It's a given that all the barley is malted, otherwise the sugars & enzymes aren't available. The sprouted barley is toasted to halt the growing process by different amounts, which along with the sugar content determines what kind of malt it is, pale, crystal, dark, etc.

[@944play]

@@capoeirastronaut Roasted barley, the signature grain of stout, is unmalted.

[@Pjrfreitas]

Great video I want to make a suggestion to you guys. Come to Portugal and visit Wild Lupum Beer, the headbrewer is a wild crazy and really fun guy and an amazing brewer! He does probably one of the best IS in the world and you NEED to try it. Guaranteed amazing experience!

[@danielgoldberg2129]

Two of my favorites. I don’t, generally, drink beers that I can read a newspaper though.