I made Guinness Cupcakes

So while I boiled my Vanilla Porter tonight, I decided to make some stout cupcakes with a bottle of Guinness that’s been kicking around the refrigerator that I’ve been unable to bring myself to drink. The tops of these guys developed a delectable slightly caramelized crust that was pretty amazing. The recipe also calls for 2 sticks of butter, I’d probably drop it to 1.5 sticks of butter, they were a little oily. This recipe made about 19 cupcakes for me. You could substitute porter for stout if you don’t have any on hand.

Beer Crew: Porters/Stouts

I always thought Porter and Stout were used interchangeable to refer to the same style of beer, but then I saw these two beers on the shelf:

I looked up some info on it and read this on Wiki:

Porter is a beer with a dark colour. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer came about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840.

Anyone still homebrew?

I just bottled a six malt amber and am working on my own amber ale using some rye grains.
I do.

I have a wheat that I am going to be bottling in the next couple of days. I was actually just thinking about what to buy next.
I have a vanilla porter in primary right now(boiled on thursday) and I have an amber that’s bottle conditioning.

I’m gonna get a kolsch going in about a week for a lawnmower beer, followed by a citrusweizen, and another go-round of american red.