- 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.
Discovering Beer is not affiliated with or endorsed by the Cicerone® Certification Program.
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