Oatmeal IPAs

Discussion in 'Beer Talk' started by Tom_O, Nov 19, 2015.

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  1. Eddiehop

    Eddiehop Pooh-Bah (2,026) Jun 28, 2014 Texas
    Pooh-Bah Trader

    Jeezus...what's next? Coffee IPAs?
  2. cbhuffman

    cbhuffman Initiate (0) Dec 28, 2010 Indiana

    Burn Em Brewing's HippoOATamus is darn good. Oatmeal Pale Ale
  3. 5thOhio

    5thOhio Initiate (0) May 13, 2007 South Carolina

    Correct me if I'm wrong, but adjuncts add sugars which turn to alcohol, not flavors.
  4. thorkelson

    thorkelson Initiate (0) Oct 10, 2014 Minnesota

    ... Abrasive.
    Chitex78 and hoppytobehere like this.
  5. juke_cleveland

    juke_cleveland Initiate (0) Sep 12, 2014 Indiana

    Omnipollo Fatamorgana hasn't been mentioned yet??
  6. captaincoffee

    captaincoffee Pooh-Bah (2,132) Jul 10, 2011 Virginia
    Pooh-Bah Trader

    I agree that it is usually done for the added body, creamy mouthfeel, and head retention due to the proteins it adds to the wort. However, I would not agree that it is "without extra abv." Oatmeal contributes around 1.032 (some sources have slightly different numbers) gravity points as long as the starches are converted with your regular 2-row or other malt. In other words, the starches are convertible and would increase abv in typical usage.
    tylerstubs likes this.
  7. Ranbot

    Ranbot Pooh-Bah (2,327) Nov 27, 2006 Pennsylvania

    Usually when the word adjunct is used it is in reference to rice and corn used by big brewers to make their low-flavor pale lagers*. However, adjuncts are a very broad category of additives that brewers use for a variety of reasons, including improving body (by thickening or thinning), head retention, color, and added flavorings brewers can't get from just malt/yeast combinations. Examples of adjuncts include, oatmeal, rye, wheat, sorghum, candi sugar, honey, molasses, pumpkin, chilis, fruits/vegetables, coffee, spices, etc. Wikipedia: https://en.wikipedia.org/wiki/Adjuncts

    And just a minor nitpick on your comment on sugars turning into "alcohol, not flavors." Alcohol does have flavor (hot, fusel, mildly chemical), but it's usually considered an off-flavor for most beers with some exceptions for high ABV styles. Furthermore, more or less alcohol can influence the overall balance of beer's flavor profile, particularly for styles with more subtle flavor profiles.

    * - However, the american/euro adjunct lager has a distinct flavor profile, albeit subtle; so in that sense adjuncts are creating flavor, but not the flavor people on these forums usually prefer.
    MerryTapster likes this.
  8. DeanMoriarty

    DeanMoriarty Initiate (0) May 9, 2010 California

    Monkey Paw here in San Diego brews an Oatmeal Pale Ale that is phenomenal! I know the thread is Oatmeal IPA but it's hoppier than most IPAs out there, as are all their Pale Ales......
  9. donspublic

    donspublic Grand Pooh-Bah (3,356) Aug 4, 2014 Texas
    Pooh-Bah Society Trader

    Deep Ellum out of Dallas makes their Pale Ale with Oatmeal
  10. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,169) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    IMO the proper definition of adjunct is the one detailed by Dr. Charlie Bamforth in the Oxford Companion to Beer. The first sentence of the write-up is: “Adjuncts are alternative sources of extract used to replace a proportion of the malt.”

    The terminology of “alternative sources of extract” may be confusing to some but it means that an adjunct needs to provide some fermentables to the wort.

    So, of your above list the following ingredients would be consistent with this definition: “oatmeal, rye, wheat, sorghum, candi sugar, honey, molasses, pumpkin,fruit/vegetables”.

    The other ingredients you listed do not provide fermentables and they would best be described as being flavorings/spices in my opinion.


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  11. Ranbot

    Ranbot Pooh-Bah (2,327) Nov 27, 2006 Pennsylvania

    Fair enough. I did some Googling before I posted that and there are plenty of references that supporting a similar definition to yours. I thought maybe some of those sources were being a little narrow in their focus on just fermentables or splitting hairs- either way it's adding something other than malt, hops, water, and yeast that changes the flavor right? But I won't argue about it if that's the accepted definition. :slight_smile:
  12. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,169) Dec 15, 2005 Pennsylvania
    Pooh-Bah Society

    I would not necessarily use the word "flavor" in the above sentence. For example, let's consider oatmeal. I brew Oatmeal Stout three times a year (I have a batch bottle conditioning right now) and I add the oatmeal not for its flavor contribution but because it adds a silky mouthfeel to the resulting beer.

    I have brewed with rye in the past and I have read where some folks opine that it provides a 'spicy' flavor to the resulting beer but for the times where I used it I was not able to strictly perceive a flavor that I would label as 'spicy'. I would state that it adds some 'complexity' to the beer but I am at a loss to offer up a flavor descriptor for it.

    Now the ingredients that I label as flavorings/spice do indeed consistently add a flavor aspect to the beer.

    5thOhio and Ranbot like this.
  13. AlcahueteJ

    AlcahueteJ Grand Pooh-Bah (3,076) Dec 4, 2004 Massachusetts
    Pooh-Bah Society

    Huh, I was under the impression it was used to thicken body without adding extra abv to bump those beers up into pale ale/IPA territory.
  14. MerryTapster

    MerryTapster Initiate (0) Mar 6, 2010 Pennsylvania

    +1 on equinox!
  15. MerryTapster

    MerryTapster Initiate (0) Mar 6, 2010 Pennsylvania

    Oats effect body and head retention as well
  16. jmw

    jmw Initiate (0) Feb 4, 2009 North Carolina

    It's not a style.
    It's a permutation of an accepted existing variance within a classic and basic brewing fundamental.

    Not every description that a brewery puts on their label is a 'style'.
    jesskidden likes this.
  17. Pahn

    Pahn Initiate (0) Dec 2, 2009 New York

    other half makes an awesome one: oat junkie

    agree that equinox was nice too (apparently didn't rate it).

    hill farmstead / grassroots legitimacy is also amazing. i wrote a review but never posted it. oh well.
  18. Pahn

    Pahn Initiate (0) Dec 2, 2009 New York

    styles are just family resemblances anyway. rough guidelines to help guide learning brewers and curious bar goers. not much else.
  19. 5thOhio

    5thOhio Initiate (0) May 13, 2007 South Carolina

    Yeah, I know they do, but again, that's not considered an effect of an adjunct. As others have pointed out, the definition of an adjunct is an ingredient that provides fermentible sugars.
  20. drtth

    drtth Initiate (0) Nov 25, 2007 Pennsylvania

    It seem that if the Oats are mashed they do provide fermentable sugars.

    5thOhio likes this.
  21. nc41

    nc41 Initiate (0) Sep 25, 2008 North Carolina

    Abrasive is a phenomenon Dipa.
    Brother_Love likes this.
  22. branta

    branta Initiate (0) Nov 14, 2013 Germany

    VABA likes this.
  23. MerryTapster

    MerryTapster Initiate (0) Mar 6, 2010 Pennsylvania

    I don't know man. If you add Molasses or Honey or anything of that sort they all impart different dimensions to a beer. Like a previous poster said. Adjust IMO would be more in line with Corn or Rice, which in turn still add different characters to beer. I'm not sure what your getting at.
  24. Comparison_Ford

    Comparison_Ford Initiate (0) Apr 4, 2014 New York

    Tired Hands/Other Half Oat Junkie was pretty damn tasty.
  25. BasterdInABasket

    BasterdInABasket Initiate (0) Nov 8, 2010 Wisconsin

    Agreed! I'll do you one better though.. SUCKS!
    Phigg1102 and Tuck_leepulin like this.
  26. Rrwildcat

    Rrwildcat Initiate (0) Jun 14, 2014 Arizona

    Double Oatmeal IPA by Fate Brewing is one of my top 5.
    CarolinaCardinals likes this.
  27. tylerstubs

    tylerstubs Initiate (0) May 14, 2015 Colorado

    I think the term has changed from it's original intent.

    Ex. Cereal grains to keep AALs lower in alcohol vs adding chocolate for flavor.
  28. Tuck_leepulin

    Tuck_leepulin Initiate (0) Aug 1, 2014 Texas

    I was expecting quite a few responses with SUCKS. That was the first hoppy beer I ever had that incorporated oats in the grain bill.
    Phigg1102 likes this.
  29. nc41

    nc41 Initiate (0) Sep 25, 2008 North Carolina

    Maybe the closest parallel is Bourbon. IMO a Rye Bourbon isn't so much spicy as it is Sharp. After all Scotch/ Bourbon/ beer all start the same, until distillation. I don't get a flavor profile either , just an addition that is a bit sharp, maybe a bit abrupt on finish. Lol, it's all I got.
    JackHorzempa likes this.
  30. captaincoffee

    captaincoffee Pooh-Bah (2,132) Jul 10, 2011 Virginia
    Pooh-Bah Trader

    You are correct...but it also bumps up ABV if mashed with the rest of the grains. I suppose you could mash (steep) it aside from the grains with enzymatic/diastatic power and you could get what you describe, since it can't convert starches on its own.
  31. captaincoffee

    captaincoffee Pooh-Bah (2,132) Jul 10, 2011 Virginia
    Pooh-Bah Trader

    Could just be a palate perception thing. I definitely would characterize the rye addition as adding a spicy flavor, both in my homebrew and in beers such as Hop Rod Rye from Bear Republic). Doesn't mean everyone would. I would also characterize high-rye content bourbons (Woodford Reserve, Buffalo Trace, etc) as having a spicier character in relation to their lower-rye content competitors. Flavor perception is a pretty personal thing. Someone who eats Asian food 90% of the time (me) might perceive flavors in beer/wine/liquor differently than someone who eats only Italian food for instance. Doesn't mean anyone is wrong.
    JackHorzempa likes this.
  32. jesskidden

    jesskidden Pooh-Bah (2,969) Aug 10, 2005 New Jersey
    Pooh-Bah Society Trader

    The brewing industry terminology hasn't changed - but many people misuse the term "adjunct".
    #72 jesskidden, Nov 23, 2015
    Last edited: Nov 23, 2015
    Ranbot, tylerstubs and drtth like this.
  33. tylerstubs

    tylerstubs Initiate (0) May 14, 2015 Colorado

    Should have said lost...
  34. Phigg1102

    Phigg1102 Initiate (0) Sep 29, 2013 New York

    How exactly was Sucks not the most mentioned beer on this thread?
  35. sillyhed8

    sillyhed8 Pundit (831) Mar 15, 2014 California

    No one thought salt and caramel sounded good, so why not give it a try?
  36. tsauce2

    tsauce2 Initiate (0) Oct 12, 2011 Indiana

    Coffee IPA's are already here dude!!!
  37. Hophead_Kyle_SA

    Hophead_Kyle_SA Initiate (0) Oct 31, 2013 Texas

    I second this … very underrated beer
    Avelasquez80 likes this.
  38. unhyped

    unhyped Initiate (0) Feb 13, 2015 Oregon

    fort George makes a really good one!
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