From synchro!judge-request at uu6.psi.com Sat Mar 26 07:01:26 1994 Received: from uu6.psi.com by goodman.itn.med.umich.edu with SMTP id AA29710 (5.65b/IDA-1.4.3 for spencer at hendrix.itn.med.umich.edu); Sat, 26 Mar 94 07:01:20 -0500 Received: from synchro.UUCP by uu6.psi.com (5.65b/4.0.071791-PSI/PSINet) via UUCP; id AA16394 for ; Sat, 26 Mar 94 06:41:38 -0500 Received: by synchro.com (smail2.5) id AA20546; 26 Mar 94 05:12:28 EST (Sat) Reply-To: judge at synchro.com (JudgeNet) Errors-To: judge-error at synchro.com Precedence: bulk Message-Id: <9403260512.AA20546 at synchro.com> From: judge-request at synchro.com (JudgeNet Administrator) To: judge-recipients at synchro.com (JudgeNet Recipients) Subject: JudgeNet Digest #724 (Mar 26, 1994) Date: 26 Mar 94 05:12:28 EST (Sat) JudgeNet Digest #724 Sat 26 Mar 1994 THE BEER JUDGE DIGEST Chuck Cox , digest administrator Michael Hall , archive administrator digest submissions to judge at synchro.com administrative requests to judge-request at synchro.com send rank updates to the administrative address messages sent to the wrong address will be ignored FTP archive information in /pub/judge/README on cygnus.ta52.lanl.gov Sponsored by SynchroSystems and the Riverside Garage & Brewery Contents: Re: JudgeNet Digest #723 (Mar 25, 1994) (Jeff Brendle) Proposal for Internet Beer Research Project (Alan_Marshall) ---------------------------------------------------------------------- Date: Fri, 25 Mar 1994 09:18:50 -0500 (EST) From: Jeff Brendle Subject: Re: JudgeNet Digest #723 (Mar 25, 1994) With regards to the "porter" style question... and not having any of my books at hand, I'd say that there are 2 styles of Porter. One, the one you seem more familiar with, is called "Robust" and has the roasted grain dryness character like the Stouts which came after it. The other style is a "Brown" which I believe has more caramel or black patent character for a sweet, full or rich flavor. I'd consider the Yuengling, Anchor, etc to be in the first group of porters, and maybe the one you tasted along with the Taddy Porter from Sam Smith to be in the second. Other opinions? -Jeff Brendle Penn State ------------------------------ Date: Fri, 25 Mar 1994 12:23 EDT From: Alan_Marshall Subject: Proposal for Internet Beer Research Project PROPOSAL: The First (?) Internet Beer Research Project The debate about porter vs stout has be going on intermitently for as long as I've been around the net. I suspect that we are as likely to come up with the definitive answer as we are to dolving the mystery of the 33 on the Rolling Rock bottles. Typically, I've thought of stouts as opaque, black ales, with a strong roast/burnt malt bite and porters as softer flavoured cousins that might be somewhat translucent, but with nearly as much body. Yet I've had several porters that had significantly more bite than draught Guinness and stout that were softer than draught Guinness. I've never assumed stouts and porters to be substanially different in OG, except when it comes to Imperial Stouts. Yet, the porters (p 113) and stouts (p 116) listed in Eckhardt would be rather good data for an exercise in disciminant analysis, giving some support to a post seen recently. However, Eckhardt has been known to be slightly unconventional in his categorization of beer. I've read most of the folklore about the origins of the names stout and porter, and their history since. Personally, I would like to take a more scientific/academic approach, rather than the urban.folklore speculations that are so prevalent on the net. Therefore, I am proposing a collaborative research project to resolve the question of what constitutes stout vs porter. Please feel free to post or email your comments. To readers in the either of the Digests, I suggest we not carry on the submissions and discussions in either of these places. Alan Marshall ------------------------------ End of JudgeNet Digest ************************