We're into fall and those dreary winter days are just around the corner. Porters and their brethren are the perfect beers to enjoy this time of year, they seem to capture the seasons in their texture and taste.

Porters and Stouts
 
Porters and Stouts are strong, dark beers that find their origin in eighteenth century London. The beer acquired the name porter because it was well liked by the porters (people employed to carry heavy burdens) of London. Stout is not a separate kind of beer, but rather a naming convention applied to porters. Generally speaking, stouts are stronger varieties of porters.

Porters and stouts are brewed using malts. Two of the more popular malts are black patent malt and chocolate malt. The chocolate malt is used to add a slight chocolate flavor to the beer, while the black patent malt is used to produce a very dark, almost burnt flavored beer. Another popular "malt" that is used in brewing these beers is black roasted barley. While the grain itself is not malted, it helps contribute a strong, bitter taste to the beers.

While these beers had fallen somewhat out of favor in the mid-twentieth century, the explosion of microbreweries over the last few decades has returned them to popularity around the world. They are produced in such far flung places as the Baltic region, Denmark, Australia, Britain, the US, and Russia. Today, they can be found in virtually every pub, tavern, and bar in the western world. Most major brewing companies maintain at least one stout as part of their production.

There is no lack of variety to found in the production of these beers either. They can be flavored with berries, milk, coffee, and even vanilla. Here are some of the more popular types:

Imperial Stout was originally brewed in Britain for export to Imperial Russia. It is a strong brew with high alcohol content. It can be upwards of 10% alcohol by volume. It is often flavored with dark fruits.

Baltic Porter is a lager-style beer brewed in the Baltic region. It is bottom fermented.

Oatmeal Stouts fell out of production in the early twentieth century and did not see a revival until the latter part of the 1970's. It is brewed using oats that increase the smoothness of the beer.

Milk Stout is primarily found in the United Kingdom. It is brewed using lactose, a sugar that is found in mild and cannot be fermented. Lactose produces a sweeter, richer beer.

Chocolate Stout is a variety of stout that uses chocolate malt for the brewing process. In some cases, real chocolate and even coffee are included in the brewing process to increase the chocolate flavor of the beer.

Of course, the most famous of all the porters and stouts is Ireland's Guinness; a very dark and dry stout. However, America also has a brewing tradition with its so-called Pennsylvania porter. Yuengling and Stegmaier are the last remaining, and best known, of the Pennsylvania porter brewing tradition.

I know it's hard to believe but in talking with some of the guys at the office the other day I discovered that none of them had made or heard of beer can chicken. I was dumbfounded! Here is the standard recipe for this easy to make, great tasting chicken preparation.

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
6 16oz cans beer (you may need as little as a single can but...)

Open a can/bottle of your favorite beer, you're going to get very thirsty from this exercise.

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Now retrieve two cans of beer from the fridge.
Open one beer can and take several gulps (make them big gulps so that the can is half full). This step might have to be repeated until the exact results desired are achieved. If you get it right the first time open the second beer anyway.

Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Open another can/bottle of your favorite beer.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove from grill and let rest for 10 minutes before carving.

You know the drill...open another can/bottle of your favorite beer to enjoy with your chicken!