Stouts are very dark, almost black beers, and feature a heavily roasted flavor profile. This is achieved by brewing with malt that has been kilned until it resembles burnt toast. Although not always considered ales by consumers, these beers use top fermenting yeasts and as such are members of the ale family. Porter was originally an English, specifically London dark beer style that was the drink of the masses long before lagers were conceived or modern ales were fashionable. In the heyday of Porter in London, during the eighteenth century , the term "Stout" was used to denote the strongest and weightiest beers in a brewers portfolio. The same relationship still holds true to this day, with porters generally being lighter in body and color than stouts. Stouts and Porters are enormously popular among US craft brewers and virtually all brewpubs and regional microbrewers produce one or both as year round brews.
A stout beer is a dark, sometimes bitter beer that was first commercially produced in the 1730s. The first stouts were from Ireland, where the still most popular stout is produced by Guinness. Often when one refers to a stout beer, he or she is referring to Guinness. Yet Guinness is only one of the many companies that produce and market a stout beer. Stout beer is composed of barley and varied types of malt. Other variants may be made using oatmeal, which usually produces a sweeter beer. There is a large variety in the kind of stout beer produced and several classifications differentiate one type from another.
via Tastings.com
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