OnTap Magazine

LESOTHO ESWATINI NORTHERN CAPE WESTERN CAPE EASTERN CAPE KWAZULU-NATAL FREE STATE NORTH WEST LIMPOPO MPUMALANGA GAUTENG Sabie Dullstroom Cape Town Bloemfontein Kimberley Pretoria Johannesburg Polokwane Gqeberha Jeffreys Bay East London Plettenberg Bay Mossel Bay Hermanus Durban Clarens Mbombela Makhanda PORTERS AND STOUTS ALE TRAIL CRAIG CLAASSEN W inter often brings a moment of indecision when it comes to the beer of choice. It is too cold for that crispy IPA or dry Lager, but somehow as the cold takes hold, our bodies begin to crave the sweetness present in Porters and Stouts. The roasted and dark complex grains might just be the thing you need. The question of differentiating between a Porter or Stout has many explanations. There are clear guidelines in the BJCP manual, but if you break away from these more narrow definitions of how modern versions should taste, and instead look at the histories, you will find the difference come to light. For this example, I am referring to an English Porter and an Irish Stout. The Porter originated somewhere in the 1700s in London as a more hop forward Brown Beer. The hopping was of course in aid of longer storage. It is said to have been named after the working class of the day. The style evolved as new malting techniques became available and as with all things that evolve, new creations spring from it–such as Stouts. The Stout, as made famous by Guinness, is also referring to the creamier body. It dates back to around the 1800s and is made with an emphasis on roasted barley and darker malts. An Irish Stout is jet-black in colour, whereas a Porter is dark brown. Really good examples will have hints of coffee and chocolate. So, armed with a bit of information, let’s go and explore… 58 | Winter 2023 | ontapmag.co.za