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Porter, Stout & Mild

Porter, Stout and Mild are usually at the darker end of the spectrum of beer styles and find increased popularity in winter months.  They tend to have chocolately, nutty or burnt flavours with little or no hop profile

Mild was the original ale in Britain as it predates the introduction of hops from abroad.  It’s brewed using well-roasted and darker malts and although there are exceptions is commonly under 4% abv

Porter and stout on the other-hand are stronger beers and used to be synonymous with each other.  In 18th century London, which is where the beer originated, the phrase “Stout Porter” was commonly used to order a blend of the pale ale, brown ale and stale ale, the barman kept back.  Overtime “Stout Porter” was shortened to just Stout and was used for the strongest or stoutest beer the pub had to offer.  The true distinction between stouts and porters these days is that Stouts get there colour from roasted barley and porters use dark malts.

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