Moe_Syzlak
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If I’m picking favorites for Sammy Smith it’s the Taddy Porter for me.
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I've only had it once, but I remember being disappointed. What puts it above the oatmeal stout for you?If I’m picking favorites for Sammy Smith it’s the Taddy Porter for me.
The Taddy Porter is a good roasty malty representation of the style. The Oatmeal Stout, while fine, isn’t outstanding for the style to me. Put simply, there’s lots of stouts I’d put above the SSOS, and, to be fair, lots of porters I’d rather drink than the Tadcaster. But for me the porter is a better representation of the style and definitely a better beer for its era. But that’s just me.I've only had it once, but I remember being disappointed. What puts it above the oatmeal stout for you?
The line between porter and stout once existed, but seems to have become almost synonymous for a lot of people. I have an idea in my head of what I believe each is meant to be, but I think a lot of breweries use the terms interchangeably, to the point that when I pick up a porter, I can't be sure of what I'm about to drink.The Taddy Porter is a good roasty malty representation of the style. The Oatmeal Stout, while fine, isn’t outstanding for the style to me. Put simply, there’s lots of stouts I’d put above the SSOS, and, to be fair, lots of porters I’d rather drink than the Tadcaster. But for me the porter is a better representation of the style and definitely a better beer for its era. But that’s just me.
My favorite stouts are generally imperial (or high alcohol) stouts. But among standard stouts, my favorite is probably Obsidian from Deschutes. But I definitely know the difference between a porter and a stout. Porters have a thinner mouthfeel and tend to be a bit roastier. I admit it is a subtle difference but there is definitely a difference.The line between porter and stout once existed, but seems to have become almost synonymous for a lot of people. I have an idea in my head of what I believe each is meant to be, but I think a lot of breweries use the terms interchangeably, to the point that when I pick up a porter, I can't be sure of what I'm about to drink.
What would you say are some of the best stouts you've had, out of curiosity?
My favorite stouts are generally imperial (or high alcohol) stouts. But among standard stouts, my favorite is probably Obsidian from Deschutes. But I definitely know the difference between a porter and a stout. Porters have a thinner mouthfeel and tend to be a bit roastier. I admit it is a subtle difference but there is definitely a difference.
I think we’re just differing in terminology. When I speak of roastier I mean more sugars/caramelization and therefor sweeter, which is obviously different from (what I assume you mean) with dark roasted coffee.Oh there definitely can be and should be a difference. but what I'm saying is some breweries ignore the difference, or have their own subjective way of conveying the difference. Traditionally, I believe the main difference would be that stouts would have roasted barley (coffee association) and porters would have malted barley (sweeter). The fact that you consider Porters to be "roastier" already sounds contrary to that to me.
I'll have to keep an eye out for Obsidian. I too am one for Imperial Stouts, but a well-crafted "standard" stout with no bells and whistles at a reasonable ABV is still something special.
Scribbling, I appreciate your valiant effort to get the conversation off of pies and back on beer.I've only just clocked that you were referring to a photo I posted a while ago. That wasn't a steak and ale pie - I can't remember what it was exactly, but if I recall correctly it was an excellent meal from someone who specialises in slow-cooking meat. They always source high-quality ingredients (they're also American, so it can't just be a Brit thing to like meat in pies ). Also, a good steak pie will often have fat chunks of "proper" steak in it.
Samuel Smith's Oatmeal Stout is one of my favourite beers, though I had my first drink of one for the first time in a few years just the other day (I'm more focused on trying new things). I also have a couple of other SS beers to try over Christmas. The organic chocolate stout and their festive beer.
<ahem> Technically "stout" is shorthand for "extra stout porter", meaning a porter that has a higher gravity and higher abv. Any given stout or porter could be sweeter or roastier or what have you. It's the same beer, just more-so.Traditionally, I believe the main difference would be that stouts would have roasted barley (coffee association) and porters would have malted barley (sweeter).
<ahem> Technically "stout" is shorthand for "extra stout porter", meaning a porter that has a higher gravity and higher abv. Any given stout or porter could be sweeter or roastier or what have you. It's the same beer, just more-so.
I purchase my own beers and have them shipped to me in a 24 pack box. So I know the beers in there but don’t know the order I’ll get them. By choosing my own I definitely spend more than the preloaded ones. But, as for health, unless you shouldn’t be drinking at all, one beer per night doesn’t seem like it would be a problem, even with the occasional high abv ales.^^ always wanted to do a beer advent calendar. Money and health have always given me a firm no when it's popped into my brain.
That "Imperial Double Chocolate Stout" looks amazing!The penultimate beer in my beer advent calendar is appropriately named.
I resent the implication that everything I say isn't undeniable fact. But actually, that's not from me, it's from definitions on sites like Beer Advocate or Rate Beer or brewers:Every new and differing opinion on the difference between a stout and a porter only strengthens my original point
I resent the implication that everything I say isn't undeniable fact. But actually, that's not from me, it's from definitions on sites like Beer Advocate or Rate Beer or brewers:
Beer Bible
What is a Stout Beer?
Personally, if you want to get into what we're actually drinking and have a working definition rather than a technical one, I like where some brewers here dive into what the typical character of stouts vs porters is like.
Stout as we know it today is a dark beer made using roasted malt or roasted barley, hops, water and yeast.
Stouts get their flavor from unroasted barley, as opposed to the roasted barley used in porters.
Stouts were traditionally the generic term for the strongest or thickest beers (not exclusively dark ones either) typically 7% or 8%.
These days there’s not much difference between a stout and a porter.
Their export brand was West India Porter, sold now as Guinness Foreign Extra Stout... early in the nineteenth century, the same beer was called Extra Superior Porter.