Ignoring historical norms from the 1800’s, the main difference between a modern porter and stout is typically the abv, body, and intensity. Porters tend to be more balanced and better attenuated and don’t use large amounts of oats or flaked barley which enhance body and mouthfeel. Brewed to be moderately bitter but with drinkability the end goal. Very nice layered malt profile beginning with sweet bread to coffee, bakers chocolate, and hints of caramel. Balanced and drinkable, a classic style fit for the colder months.