- 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.
