It’s one of those questions that even seasoned drinkers mumble over the bar — “What’s the difference between a porter, a stout, and a mild?”
The short answer: they all come from the same family tree — but they’ve each gone their own way over the years.
Porter was the original. Born in 18th-century London, it was the working man’s beer — dark, roasty, and strong enough to keep you going through a twelve-hour shift shifting barrels or hauling goods down the docks. It was made from brown malts and aged in huge vats, giving it that deep, toasty character.
Stout started life as “stout porter” — literally a stronger version of the same thing. Over time, the name stuck and the styles drifted apart. Today, a stout tends to be fuller-bodied and heavier on roasted barley, with those big chocolate and coffee notes people love. Think of it as porter’s bolder cousin.
Then there’s Mild — the quiet one in the corner. Once Britain’s most popular style, mild was originally just “young ale,” meaning it hadn’t been aged or soured. It’s usually darker in colour, lower in strength — around 3.5–4% — and has that lovely nutty sweetness that makes it so easy to drink. Perfect for a second (or third) pint without falling off your stool.
At The Old Cross, we like to keep a balance. You’ll often find Mighty Oak’s Oscar Wilde Mild on the bar — smooth, malty, and a proper nod to tradition. Our darker slot often rotates with something like New Bristol’s Cinder Toffee Stout (which tastes suspiciously like a Crunchie bar) or, when we can get hold of it, the Titanic Reserve Plum Porter, rich and fruity enough to count as pudding.
They might look similar in the glass, but they each tell a different story once you start drinking. And honestly, the best way to learn the difference is to try them side by side — purely for research purposes, of course.
