Stouts vs. Porters: A Deep Pour into Two Historic Beers

Stouts vs. Porters: A Deep Pour into Two Historic Beers

When people think of dark beer, they often imagine a single style—thick, black as night, maybe tasting like coffee or chocolate. But two names dominate the conversation: Porter and Stout. They're often used interchangeably today, but historically, they took very different paths before arriving in your glass.

Let's take a closer look at where they originated, how they differ, and why we still produce both.

A Shared Origin in 18th-Century London

It all started with porter, a beer born in early 1700s England. Named for the working-class laborers who drank it—street and river porters—this beer was dark, strong, and satisfying. It was made from a blend of pale, brown, and black malts, using a technique known as "three threads," where brewers blended beers of different ages and strengths into a single cask.

As the industrial revolution transformed brewing, porter became the first beer to be mass-produced, stored in large vats, and distributed widely. It was also the first beer to be aged and standardized. For decades, Porter reigned supreme across the British Isles.

So, where does Stout come in?

The Rise of the Stout Porter

By the late 1700s, stronger versions of porter emerged—called stout porters. "Stout" originally just meant "strong." So, a stout porter was simply a heartier version of the base beer.

Eventually, "stout" began to stand on its own. Over time, brewers tweaked the recipe, emphasizing the roasted character, experimenting with malt bills, and adding adjuncts such as oats or lactose. By the 19th century, Stout had developed its distinct style, with substyles such as milk stout, oatmeal stout, and imperial Stout gaining popularity.

Brewing Differences Today

Modern definitions vary, especially among American craft brewers. But a few key differences still stand:

Malt Choice

• Porters typically use chocolate malt or dark crystal malts, bringing out toffee, cocoa, and biscuit flavors.
• Stouts rely on roasted barley, which isn't malted—this gives stouts a deeper roast, espresso bitterness, and that classic dry bite.

Body and Mouthfeel

• Porters lean slightly lighter and more balanced.
• Stouts—especially oatmeal or milk variants—tend to be thicker and creamier.

Color and Clarity

• Both are dark, but stouts often present as pitch black and opaque, while porters can be deep brown with garnet highlights.

The American Craft Twist

As American brewers revived both styles, they took liberties with them. Some porters today are more roasty than traditional stouts. Some stouts lean sweet and dessert-like. Others go big with barrel-aging, coffee, maple syrup—you name it.

At Schoolhouse Brewing, we honor the tradition—but we're not afraid to rewrite the book.

Meet the Beer: F Around and Find Stout

We brewed this one with a nod to those 18th-century pioneers—and a wink to the chaos of modern brewing curiosity.

F Around and Find Stout is an oatmeal stout, a style that first emerged in the late 1800s in England, utilizing oats to impart a fuller body and silkier texture. It's intensely roasty but smooth, balanced, and drinkable—made for the kind of beer lover who's not afraid to experiment.

Tasting Notes:

• Malt-forward with layers of roast, cocoa, and a subtle oat sweetness
• Mouthfeel: creamy and full without being heavy
• ABV: 6.5%—enough to notice, but not knock you out

This beer isn't about playing it safe. It's about asking, "What happens if we push this just a little further?" It's about trial and error, curiosity, and a love for craft that comes from doing the work, sometimes the hard way.

You F around…

 You find stout.

Available now at Schoolhouse Brewing.

 Step up to the bar and taste the evolution.