How to pour
a porter in
Rinse the glass with cold water and leave it wet. A grease-free, wet surface gives the head grip; a glass dried with a tea towel retains grease, causing the foam to collapse immediately.
Hold the glass at an angle of about forty-five degrees and let the porter run gently down the side until the glass is three-quarters full. This releases less carbonation than pouring a straight stream onto the bottom.
Set the glass upright and wait half a minute. The coarse bubbles will settle, leaving a finer, more stable layer of foam that retains the aroma.
Pour upright until the head rises a centimeter above the rim, then level it off if desired. If there is sediment at the bottom, leave the last finger-width in the bottle so the glass stays clear.
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The story
Porter originated in eighteenth-century London and was named after the porters who carried goods in the city's markets and harbours. It was the first dark beer to be brewed on a large scale. Stout evolved from it: a stout porter was simply a stronger version of the same beer. Only later did the two names go their separate ways, and even today the distinction is not clear-cut. The rule of thumb brewers use is that porter uses malted barley, while stout often uses unmalted roasted barley, making stout drier and sharper.
The right glass
A porter does not have a glass of its own; it is served in the same glass as a stout. In British pubs, that glass is a nonic, a straight glass with a bulge just below the rim, and we do not offer a model like that. The closest option is a straight 40-centilitre pub glass with an inward-curving rim, as it keeps the head compact. A rounded craft beer goblet is the alternative if you want to bring out the caramel and chocolate notes more strongly. Looking for a glass with a handle? Take a look at the beer mugs.
Arcoroc Willi Becher Beer Glass 40 cl (12 pieces)
Stölzle Lausitz Craftbeer Beer Glass 43 cl (6 pieces)
Both sets together € 52,90.
The right tools
For a porter, you really need nothing besides the glass, although you can use a bar spoon to carefully layer a dark beer over a lighter one, and a jigger to measure a splash for a boilermaker. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 43,85.
Which spirit goes well with it?
The porter itself takes center stage; here is what you can serve alongside it. Liqueur pairs well with its caramel and chocolate notes. Popular bottles include Baileys and Kahlúa. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails pair with it and which glass you need.
Variations & twists
Baltic porter is the strongest branch of the family: around the Baltic Sea, porter was brewed with lager yeast at a lower temperature, resulting in a smoother, less fruity beer of roughly seven to nine percent ABV. An English porter is lighter, at around four to six percent. A robust porter falls between the two and, with its roast bitterness, is closest to a stout. Want to read more? View all drinks and brands.
Serving tip
Serve between eight and thirteen degrees; any cooler and the caramel disappears, leaving only roast bitterness. Leave the last bit in the bottle if there is sediment on the bottom. Nuts, aged cheese or a piece of dark chocolate pair well with it.
Good to know
What is the difference between porter and stout?
Historically, there was no distinction: stout was the name for a stronger porter. The two names later diverged, but there is still no hard-and-fast distinction. The rule of thumb today is that porter uses malted barley, while stout often uses unmalted roasted barley, which makes stout drier and sharper.
Where does the name porter come from?
From the porters, the carriers in London's markets and harbors. The beer was their drink in eighteenth-century London, and the name stuck to the beer when it spread beyond the city.
What is a Baltic porter?
A porter recreated around the Baltic Sea using bottom fermentation at a lower fermentation temperature. This produces a smoother, less fruity beer, usually stronger than an English porter: roughly seven to nine percent.
How cold do you serve a porter?
Between eight and thirteen degrees. At a lower temperature, the aroma is suppressed and you mainly taste bitterness; above thirteen degrees, the alcohol takes over.
Which glass suits a porter?
The same glass as for a stout: straight, spacious and without a stem, with a rim that curves slightly inward and keeps the foam compact. A rounded craft beer goblet is the alternative and concentrates the aroma more strongly.
Frequently asked questions
What is the difference between porter and stout?
Stout began as the name for a stronger porter, so historically it is the same beer. The modern rule of thumb is that porter uses malted barley and stout often uses unmalted roasted barley, making stout drier and sharper. The boundary is still not clear-cut.
How much alcohol does a porter contain?
An English porter is usually between four and six percent. A Baltic porter is stronger, roughly seven to nine percent.
Which glass do you use for a porter?
A straight, spacious beer glass of forty centiliters or more, without a stem, with a rim that curves slightly inward. A rounded craft beer goblet also works and holds onto the caramel and chocolate aromas better.
Where does porter come from?
From London, in the eighteenth century. The beer was named after the porters, the carriers in the city's markets and harbors.
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