Oatmeal Stout

Glassware: Nonick pint
  • England
  • Ale
  • ABV = 4.2 – 5.9% (Lower to normal)^
  • IBU = 25-40
  • SRM = 22-40
A very dark, full-bodied, roasty English ale with a complementary oatmeal flavour.

Generally between Sweet Stout and Irish Stout in sweetness.

Appearance:

  • Colour^ = Brown to black
  • Clarity = Can be opaque; if not, should be clear

Key Aromas & Flavours:

Aroma
  • Malt = Low; roasty, coffee-like to coffee-and-cream
  • Yeast = Low to moderate; fruity
  • Hops = None to moderate; earthy or floral, if present
  • Other = Low grainy-nutty oatmeal aroma may be present
Flavour
  • Malt = Low; roasty, coffee-like to coffee-and-cream
  • Yeast = Low to moderate; fruity
  • Hops = None to moderate; earthy or floral, if present
  • Perceived Bitterness^ = Moderate
  • Other = Nutty, grainy or earthy flavour possible from the oats
  • Balance = Towards the malt
Aftertaste/Finish

Medium-sweet to medium-dry finish

Mouthfeel:

  • Body = Full
  • Carbonation = Medium
  • Creaminess = A smooth, silky, velvety texture from the oatmeal

Characteristic Ingredients/Processes:

  • Malt = Pale, crystal/caramel and dark roasted malts (often chocolate)
  • Yeast = British ale yeast
  • Hops = English or American hops, primarily for bittering
  • Other = Oatmeal or malted oats (5 – 20%) to enhance flavour and fullness of body

Historical Development:

A variant of the nourishing stouts of the early 1900s, using oatmeal instead of lactose as in the Sweet Stout.  Most popular in England between the Word Wars; was revived during the craft beer era for export, making it a popular American craft beer style, too. (American versions tend to be more hoppy, less sweet and less fruity.)


Commercial Examples:

Anderson Valley Barney Flats Oatmeal Stout, Samuel Smith Oatmeal Stout, Young’s Oatmeal Stout


^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.


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