A precursor to stout. Said to have been favored by porters and other physical laborers. Although a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout's roasted barley character. May contain several malts, prominently dark roasted malts and grains, which often include black malt. Water must have significant carbonate hardness.
Ale yeast is most common.
Great Lakes Edmund Fitzgerald Porter.