Is porter high in oxalates?

What to know about porter

Porter is a London invention of the early 1700s, named for the ticket and fellowship porters who carried goods through the streets and unloaded the river boats and drank it by the pot. It is brewed from malted barley, which is why it grades at the very top of the gluten scale, and it carries the standard chemistry of a fermented drink: moderate histamine, moderate tyramine, moderate sulfites, and a poor grade for low fermentation and SIBO protocols from the residual malt sugars plus the alcohol. What makes porter its own style rather than a shade of stout is where the colour comes from. Brown and chocolate malts do the work, so the flavour runs to cocoa, toffee and dark bread instead of sharp roast. Stout began life as stout porter, the strong version of this same beer, and the modern revival has blurred that line all over again with Baltic porters fermented cold like lagers, imperial porters and smoked versions.