One of the top 10 questions people who end up at this site put into search engines such as Google is a query about how to distinguish between porter and stout, something I’ve not actually tackled head-on yet. So – what difference is there between the two beers?
Not now, anyway, not in any meaningful way. I’m not sure that there was ever a point, even when porter was at its most debased, when you could point to any truly distinctive difference between porter and stout except to say that “stout” meant a stronger version of porter. Indeed, for much of the past 300 years, to ask “what’s the difference between porter and stout?” would have been like asking “what’s the difference between dogs and Rottweilers?”
Since the revival of porter brewing, or to be more accurate, “the revival of beers being called porter”, even the “different strength” division has vanished, with several brewers making “stouts” that are weaker than their “porters”, I don’t believe it’s at all possible to draw a line and state categorically about dark beers being brewed today: “Everything over here is a stout and everything over there is a porter.” You can’t even draw a couple of meaningful Venn diagram circles and label one stout and the other porter: in terms of strength, ingredients, flavour and appearance, modern-day stouts and porters, I suggest, with the exception of “milk stouts”, occupy effectively identical spaces.