Fluffy bronze-headed stout pours like tar, retaining odorous smoky mocha must. Dark chocolate-malted espresso resonance perfectly counters moderate oatmeal intonation. Though frothy, creamy, and dry, sparkling water texture goes against traditional style. Yet given its enduring milkshake finish, this traditional Brit is quite grandiose.
Tag Archives: oatmeal stout
(CRESTED BUTTE) RODEO OATMEAL STOUT
MILLSTREAM COLONY OATMEAL STOUT
YOUNG’S OATMEAL STOUT DRAUGHT
ROGUE SHAKESPEARE STOUT
Blessed award winning stout with creamy coffee-stained signature, thick doughy yeast permeation and outstanding grain-sugared malt combination perfectly suited for such a wonderful ebony-bodied treasure. Roasted barley crispness, toasted oats sweetness, black chocolate richness, and black cherry scurry increase unforgettable resilience while crustacean earthiness underscores burnt molasses sinew. Nitro version allows creamy molasses sapping to deepen hop-charred roasted coffee bittering and supple black chocolate rampage.
EL TORO NEGRO OATMEAL STOUT
Despite expectant dark-toned gruffness, light-bodied stout stays defiantly easygoing and stylistically abstruse, dodging chocolate-y expectancy and finishing a bit thin. Buttery popcorn initiation quickly wiped away by black coffee serenity and burnt hickory ravine, turning drier as sour grape esters and arid cherry tartness rip through roasted hop setting where maple-walnut-cocoa illusions find solace.
NEW ENGLAND OATMEAL STOUT
Sticky lactic stout with tan-headed bronzed-mahogany hue compensates coffee-roasted maple mocha buttress with barley-roasted pale oats sugaring and sour-malted dried fruiting. A shade beneath stiff competition from comparative oatmeal stouts.
ELYSIAN DRAGONSTOOTH STOUT
Creamy ruby-velvet stout exerts burnt coffee bitterness over roasted mocha-nut dryness and resinous black chocolate serenade. Piney Cascade hops graze raw molasses acridity, dried fruit hesitance, acrid vegetative saunter, and increasing charcoal-tarred harshness to espresso-cappuccino-cocoa midst, clearing the way for lactic milk chocolate-y eruption.
OASIS ZOSER OATMEAL STOUT
Frothy, creamy, brawny stout pits intriguing blend of burnt coffee sourness and dark chocolate bitterness against counteractive burnt caramel sweetness. Well-developed oatmeal influence overtakes mid-palate, joined succinctly by roasted malt suggestion that seals the deal. Tenaciously robust and quite filling, exceeding expectations on all counts.
(ERIE) DRAKE’S CRUDE OATMEAL STOUT
Nowhere near as thick as ‘crude’ moniker suggests while inconsistent tan bubbles above mahogany body seem shabbily arranged. But obliging roasted coffee theme registers above sturdy milk chocolate-y lactose and mocha-molasses maltose. Bittersweet hazelnut-butternut-Brazil nut vim, smoked meat whim, and burnt wood stint drape toasted oats bottom.
SAMUEL SMITH’S OATMEAL STOUT
Brown-sugared cocoa-buttered burnt caramel sweetness provides lusty opening salvo to paramount stylistic icon. Bitter coffee bean stead reinforces off-dry hop toasting. Maple-sapped oats and roasted chestnuts neatly justify smoked chocolate-mocha malting. Ubiquitous espresso undercurrent surges above dramatic barleywine intrigue. Full-bodied and frothy like a creamy eclair, yet never thick, heavy or sinewy; goes down like silk. In a class by itself.