PorterPorter is a dark-coloured style of beer. Many breweries brew porters in wide varieties including but not limited to pumpkin, honey, vanilla, chocolate and bourbon. Specialized porter brews continue the tradition of aging in barrels, and the use of bourbon barrels is not uncommon. What is interesting about porter is that it can be made with both warm-fermenting ale yeast and cold-fermenting lager yeast. English-style porter is made with ale yeast and is heavily malted and lightly hopped. The bitterness experienced in an English-style porter is not necessarily from the hops, but instead from the use of black malt (malt roasted until black) English porters are dark browm to garnet and also contain fruity notes from residual esters.
Baltic porters, on the other hand, are lagers. This style of beer is widely consumed in the Baltic States and it was here that Baltic brewers originally swapped ale yeast for lager yeast as the use of lager yeast rose in 1980s. Baltic porters, like their low alc couterparts, are dark, malt, roasty, strong beverages with fruit undertones present, while some bitterness from black malt may be present. ... see all Porter beers
StoutStout like its name is a full bodied ale, and its colour (rich brown to almost black) implies, it is a hearty take. That is not to say tha all stouts are the same. Dry stouts use roasted unmalted barley to cut the malt and fruit flavours otherwise present. Imperial stouts are high-alcohol-content, extra-hopped ales, while other sweet stouts are less hopped and contain additions, such as oatmeal, that give the already full-bodied stout even more heft. Regardless the stout, most varieties contain roasted coffee and cholate notes, as many stouts incorporate speciality malts in their brews, or a combination of unmalted and malted, kilned grains. ... see all Stout beers
AleAle is a type of beer brewed from malted barley using a top-fermenting brewers" yeast. Most ales contain hops, which impart a bitter herbal flavour that helps to balance the sweetness of the malt and preserve the beer. Ale yeast works best in moderate temperatures between 15C and 25C. Ale starts maturing after a few days of fermenting and lasts around two weeks. The warm conditions needed tor ale yeast to ferment allow the yeast to create esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others creating full body, soft and round effect. Belgium produces a wide variety of specialty ales. In most of the cases Belgian ales characterize with relatively are high alcoholic content due to the addition of sucrose, which provides an alcohol boost with an essentially neutral flavour. ... see all Ale beers