Stouts and Porters hero
Dark and Delicious



What is the difference between a stout and a porter anyway? These beers are often similar in taste, color and smell, making them difficult to differentiate. Porters originated in 18th-century London, where brewers crafted brown ales that proved highly popular. These brown ales were called “porters” for the street carriers who transported them from town to town. Over the years, brewers began creating stronger versions of the porter, and called these new variations stouts.
The relationship between porters and stouts is similar to that of Champagne and sparkling wine. Just like not all sparkling wines are Champagne, not all porters are stouts. In general, stouts have higher percentages of alcohol by volume (ABV), but this can vary from brewer to brewer. Today, there is a lot of crossover between the two styles, making the lines murky-a little like the color of these dark brews, come to think of it.



Dark beer and ingredients
Variations Galore


While there are only three categories of porters (Brown, Robust and Baltic), stouts come in six variations: Dry, Sweet (think Milk Stout), Oatmeal, Foreign Extra Stout, American Stout and Russian Imperial Stout.


Chocolate Cake
Food Pairing Presented by MGM


Darker beers such as stouts and porters are perfect matches for dishes that feature roasted, chocolate and fruit flavors. While porters go well with grilled meats and chocolate desserts, stouts pair well with shellfish and fruit desserts.


Left Hand Brewing Co.’s Milk Stout goes well with beef short ribs swimming in a tangy barbecue sauce, the creamy sweetness of the stout balancing the bite of the barbecue sauce. For dessert, try the Edmund Fitzgerald Porter from Great Lakes Brewing Co. This porter has bittersweet chocolate and coffee notes, making it a perfect pair for chocolate cake to cap off a delicious meal.


Beef Soup
Stouts & Porters
Edmund Fitzgerald Pepper Steak Soup


Makes 4 servings
5 tablespoons olive oil
1 onion, pureed
1 carrot, pureed
5 celery stalks, pureed
2 red peppers, julienned
2 green peppers, julienned
2 chiles, julienned (jalapeño or poblano depending on desired spice)
1 bottle Edmund Fitzgerald Porter
1 can chopped tomato
1 cup Worcestershire sauce
1 cup teriyaki sauce
1 quart beef stock
1 cup ketchup
1½ pounds of your favorite steak, chopped
1 bunch cilantro, chopped
salt and pepper to taste
  1. In large pot sauté onion, carrot and celery in olive oil over medium heat for 5 minutes.
  2. Turn heat to high, add peppers and cook another 3 minutes, stirring continuously.
  3. Add Edmund Fitzgerald Porter and tomatoes and bring to a boil.
  4. Add remaining ingredients (excluding cilantro) and bring to a boil.
  5. Turn down to simmer and cook until steak is tender, about 30 minutes.
  6. Chop cilantro and add to soup before serving.


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The items offered in this sale can be purchased at the prices listed only at participating MGM, MGM Wine & Spirits, and MGM Liquor Warehouse locations, either from existing stock or by special order. Not all products are carried in stock at every MGM location, and not all products are offered at the sale price at every MGM location. Some products will be available in some stores only by special order. It is also possible that our stores and/or our suppliers may run out of some items or vintages. Thus, availability may change throughout the sale period. Call ahead to assure availability. We are not responsible for typographical errors. No additional discounts may be applied to sale products.