The History of Oatmeal Stout

At one time promoted as a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor and adds smooth body. Popular in the late 1800's, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.

Taste

Almost opaque, with an unusually silky texture and complex, medium-dry velvet palate. Bittersweet finish.

Serving Suggestion

Pizza and salad, Italian foods, steamed clams, grilled ahi tuna, lobster with drawn butter, steak, ploughman's lunch, crumpets, shish kebabs, vegetable ragout and eggs Florentine, dark flavorful bread and aged Stilton. Serve at 55 °F.

Accolades

Gold Medal, US Open Beer Championships, 2011

Ratebeer.com: 99 points (Dec. 2012)

Gold Medal and "Top-Rated Oatmeal Stout" - World Beer Championships 2012.

Winner – The Washington Post's "Beer Madness" 2010

Product Sizes and Quantities

• 18.7 ounce (550 ml) "Victorian Pint" bottles / 12 per case
• 12 ounce (355 ml) bottles / 6 - 4 packs per case

Stats

ABV: 5.0% - OG: 1.050 - IBU: 32