Oatmeal Stouts

And this one I just opened! What a find!



Going to need more of this one!

Cheers!

 

Not really my go to style but Velvet Merkin is damn good.

 

Sure. I'll need a time machine first as it hasn't been brewed since the late 90s, to say nothing of the demolition of the Thistle Brewery, but I'll have a word with Peter Capaldi and take it from there.

 

Oatmeal stout as a traditional style (Samuel Smith is a prime example of the style) is different than simply being a stout that contains oatmeal. Adding flaked oats to a beer contributes very little flavor. A lot of stouts that are not labelled oatmeal stouts contain oatmeal, and Rogue oatmeal stout is very different than something like Samuel Smith. Judging a beer simply by the fact that it contains a single type of grain is silly to me, especially when it's something as flavorless as oats. I respect the fact that oatmeal stout is a classic style, but I think a lot of breweries advertise the use of oats just to make people who don't know any better think that the beer will have some kind of special flavor.

 

Ten Fidy is a phenomenal stout and I've had it many a time. But the most recent time I tried it it did have a bit of an off-putting smell for some reason. It was very difficult to put my finger on the smell I was picking up but I think soy is pretty accurate. However, that was only 1 can out of the dozens of times I've had the beer. Every other time it has been a deep, dark, luscious chocolate stout with a nose that follows suit and an unprecedented mouthfeel.

I would certainly recommend you give it another shot.

 

River horse oatmeal stout is amazing

Also mikkeller breakfast is amazing

 

Hoppin' Frog B.O.R.I.S. The Crusher Oatmeal-Imperial Stout is really good, but hard to get unless you live in Ohio.

 

I must say, old fav would be Sam Smiths Oatmeal Stout, new fav would be and I might add its
pretty amazing Black Isle Organic Oatmeal Stout.

 

Distinguishing features of a beer style can be broader than just “flavor”. What the addition of oatmeal to the grain bill provides is a nice silky/smooth mouthfeel which make Oatmeal Stouts different from other style Stout styles (e.g., Irish Dry Stout).

Some homebrewers take an extra step of lightly toasting the oatmeal so they obtain a flavor contribution as well. The flavor contribution of toasted oatmeal is often described as being similar to an oatmeal cookie. I am uncertain whether commercial breweries toast their oatmeal while making their Oatmeal Stouts.

Cheers!