A pleasant side-effect of publishing old recipes, is that they get brewed*. Sometimes the beer makes its way to me. A very happy me. It's been educational.
Yesterday I cracked open another 19th-century London Porter. A Truman's Imperial donated by MentalDental. Very pleasant, if, like me, you like your Stouts strong. And with that London taste. Fuller's Porter has it. The Whitbread Porter and SSS De Molen brewed for me have it. It must be the brown malt.
So why aren't there separate London Porter and Stout styles in anyone's classifications? Seems pretty easy to define to me: the use of brown malt. And it's something you can taste. The London taste.
London Porter has much more historic validity than Robust Porter or Brown Porter. (Brown Stout, on the other hand, was a London style.) London Stout as much as Dry Stout. Demand their recognition.
* If you've brewed any of the beers, let me know. I'm curious which are most popular.
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