Generally brewed with dark malts, it came to be known as Stout and of course the king of Stouts is Guinness, a fine pint if you get a chance to sample one.
However London porters were strong beers by today standards. 6.6% ABV wasn’t unknown although Guinness or Double Stout Porter as it was known as today is 4.20% ABV.
London porter was matured in large vats which would often hold several hundred barrels for between six and eighteen months before being devolved into smaller casks.
It was discovered:
that it was unnecessary to age all porter. A small quantity of highly aged beer (18 months or more) mixed with fresh or “mild” porter produced a flavour similar to that of aged beer. It was a cheaper method of producing porter, as it required less beer to be stored for long periods. The normal blend was around two parts young beer to one part old.
However as with all fads porter had it’s day and it sadly being marketed as “mild”. Many breweries discontinued their porter towards the end of the Victorian Era, although one or two stouts were still being brewed.
I am a stout drinker and a good pint Guinness is great. Guinness now sells 1.8 billion pints annually, is brewed in almost 50 countries and available in over 100 not bad for that Double Stout Porter.