The Best Temperature For Stouts And Porters To Ensure Better Flavor In Your Beer

Partial to a dark beer? Porter is a brown-to-black variety, and stout follows close suit — the two are so similar that some believe stout evolved from porters. Tasting Table spoke to Geoff Bragg, BJCP Master Beer Judge, to reveal the optimal temperature for ensuring that you make the most of the flavors in these beers. "Stouts and porters are typically served in the 45-55 degrees Fahrenheit range," Bragg explains. "The ale yeasts provide fruity esters that are more readily apparent at these temperatures and the roasty and toasty flavors typical of the best styles will add layers of complexity and depth to the beer."

Learning how to know what temperature beer should be served at is an important skill for anyone who wants to enjoy the occasional pint, not just industry experts. It comes down to science; the warmer a drink, the more energy its volatile molecules have. These molecules become airborne, and our sense of smell detects them better. Since over 80% of taste directly links to scent, that's a big deal. It's one of those facts about draft beers you wish you knew sooner.

Take a stout and a lager: Stouts are much more complex in their taste profile. Therefore, higher energy levels (aka a warmer serving temperature) are best for conveying their unique aromas. Avoid strategies like leaving darker beers in freezers. "Colder temperatures will suppress these flavors and aromas," Bragg explains. Served cold, a stout or porter's full taste potential is capped — nobody wants that.

Stout or porter, not every bottle or pint is poured the same. It's alright knowing to aim higher than an American light lager (which sits at around 33 degrees Fahrenheit). But a 45-55 degrees Fahrenheit temperature range is still a hefty difference — where's the sweet spot amid those 10 degrees? The truth is it depends on the individual product. Porter has three main types, while stout has around eight. Each variation has its own qualities. To find the specific perfect temperature on your thermometer, you must unpack its style and characteristics.

Nitro variations require the coolest approach of all; the nitrogenated carbonation performs best at around 45 degrees Fahrenheit to avoid turning flat. (Did you know you can buy a machine for turning any canned beer into a nitro beer?) Any complex chocolate notes are much better at higher temperatures (aim for that 50 mark) to convey the tasting profile. Fancy something more intense? Baltic porters and Russian stouts require warmer serving conditions again, imparting more aromas to unpack their heavier qualities. This is where you'll see the ideal temperature hitting that 55 degrees Fahrenheit maximum.

To find the best temperature, learn how to tell the difference between porter and stout beers, but also be aware of regional variations. For instance, English versus American styles. Rely on present-moment observations, too; what qualities does that keg or bottle advertise? If it's chocolatey and non-nitro, consider raising serving temps. Nitro? Drop it a few. You achieve wonder by narrowing down that 10-degree window to maximise the flavor of your dark beer.