Love Coffee and Chocolate? Try These NJ Stouts & Porters

If you’ve ever wished your cup of coffee or slice of chocolate cake could magically turn into beer—well, stouts and porters make that dream come true.

These two dark beer styles are beloved for their rich flavors, smooth textures, and endless creative variations. But how are they made, and what’s the difference between the two? Let’s dive in.

The Role of Roasted Malts

The signature coffee and chocolate flavors in stouts and porters come from roasted malts. During malting, grains are kilned at high temperatures, developing dark color and deep flavors:

• Lighter roasted malts = caramel, toffee

• Darker roasted malts = cocoa, coffee, burnt sugar

The brewer controls sweetness, bitterness, and body by adjusting the grain bill and mash temperature.

Porter: The Original Dark Ale

Porter originated in 18th century London. It’s made with a blend of pale malts and darker specialty malts:

• Color: Deep ruby to dark brown

• Body: Medium

• Flavors: Toasted bread, caramel, chocolate, subtle coffee

Modern craft porters often feature creative twists—vanilla bean, coconut, fruit, or bourbon-barrel aging.

Stout: Porter’s Bigger Cousin

Stout evolved from porter, with a more intense roasted profile. It typically uses roasted barley—unmalted grain that gives dry, coffee-like bitterness.

• Color: Black

• Body: Medium to full

• Flavors: Coffee, dark chocolate, espresso, molasses

Popular substyles include milk stout (with lactose for sweetness), imperial stout (higher ABV), and oatmeal stout (smooth, creamy body).

Where to Drink Them

New Jersey’s breweries turn out fantastic stouts and porters—especially in the cooler months. Many offer limited releases and barrel-aged variants worth seeking out.

Use your Craft & Brew Passport to discover these rich, dessert-worthy beers. Ask what’s on tap—you might just find your new go-to pint for cozy nights.