Oatmeal and malted barley brewed together into an opaque, chocolate color with a creamy head.
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.
Almost opaque, with an unusually silky texture and complex, medium-dry velvet palate. Bittersweet finish.
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.
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
ABV: 5.0% - OG: 1.050 - IBU: 32
The Beers & Cider
- Imperial Stout
- India Ale
- Nut Brown Ale
- Oatmeal Stout
- Organic Pale Ale
- Organic Apricot Ale
- Organic Cherry Ale
- Organic Chocolate Stout
- Organic Cider
- Organic Raspberry Ale
- Organic Strawberry Ale
- Pure Brewed Organic Lager
- Selection Box
- Taddy Porter
- Winter Welcome Ale
- Yorkshire Stingo