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Stout and Porter

Porters originated in London in the early 1720s as a strong, full flavoured alternatives to the lighter bitters available. Over time stouts emerged as a darker, stronger variety through the use of black malts.

The lines between a porter and a stout have become quite blurry over time, and breweries often differentiate them based on colour and strength, where porters are brown to black and lighter than their heavier, black to opaque cousins.

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