I’ve never had a problem drinking a Guinness in summer, but stouts and porters seem to be favored by some drinkers for the cold months. Maybe it’s the darker roast of the malt, or the general impression that if these beers are dark, they must be heavier. (They aren’t always.) Several of my local brewers keep them on year-round, but you may find more popping up now as winter approaches.
And as these stouts and porters, both as dark as midnight, land on the beer mat before you, you might ask yourself: really, what’s the difference between the two? With all the variations in them, especially among craft brewers, I have always wondered.
