Beer Galaxy
Porter — The London Black Beer Guide
The Porter is one of the oldest British black beer styles, born in London in the early 18th century to quench the thirst of market porters (hence the name). Direct ancestor of the Stout, it has historically been distinguished by its brown malts rather than burnt raw barley, giving a more chocolatey and caramel profile than full-on coffee. Almost extinct by the 20th century, Porter was revived by the craft revolution, sometimes faithful to English tradition, sometimes reinvented American-style with more aromatic hops.
Style characteristics
| Abv | 4.5% – 7% (Imperial Porter up to 9%) |
|---|---|
| Ibu | 20 – 50 |
| Ebc | 40 – 100 (very dark brown to black) |
| Appearance | Brown-black, creamy beige foam |
| Fermentation | Top-fermenting (ale) |
| Serving_temperature | 10 – 13 °C |
| Glass | Nonic pint or tulip |
| Aromas | Chocolate, burnt caramel, roasted malt, mild coffee, sometimes hazelnut |
Sub-styles
- English Porter / London Porter Original style: brown malts, balanced, caramel-chocolate profile. Reference: Samuel Smith’s Taddy Porter, Fuller’s London Porter.
- American Porter Hoppier US craft version, sometimes stronger. Reference: Founders Porter, Deschutes Black Butte, Anchor Porter.
- Baltic Porter Baltic variant brewed as a lager (bottom fermentation), stronger (7-9%) — close to Imperial Stout.
- Smoked Porter Porter brewed with smoked malts. Reference: Stone Smoked Porter.
- Imperial / Coffee Porter Modern intensified versions (barrel-aged, coffee-infused). Reference: To Øl Black Ball Porter.
All Porters in our catalogue
7 beers in this family
Frequently Asked Questions
What is a Porter?
A Porter is a top-fermented black beer originating from London in the early 18th century. Brewed from roasted brown malts, it features a very dark brown to black colour, creamy beige foam and a profile of chocolate, caramel and roasted malt. An iconic style of English brewing tradition.
What is the difference between Porter and Stout?
Historically, Stout (“Stout Porter”) was a stronger version of Porter. Today the line is blurry, but a useful guide: Porter = brown malts, chocolate-caramel-roasted profile; Stout = burnt raw barley, coffee-roasted bitterness profile. Porter is generally more accessible and less bitter than Stout.
Why is it called Porter?
The name comes from the porters at London markets, who loved this nourishing, thirst-quenching beer in the early 18th century. It is one of the rare beers whose name derives from its historical working-class clientele.
Which Porters should I try?
For classic English Porter: Samuel Smith’s Taddy Porter, Fuller’s London Porter. For American Porter: Founders Porter (often ranked best in the world), Deschutes Black Butte, Anchor Porter. For curiosity: Stone Smoked Porter (smoked), To Øl Black Ball Porter (Imperial Coffee).
What pairs well with a Porter?
Porter pairs particularly well with: braised and smoked meats (BBQ, pulled pork), aged cheeses (mature cheddar, Brie), dark chocolate desserts, oyster dishes (historical London pairing), game. An excellent winter beer.