Frothy tan-headed mahogany-bodied lactose-aided dry stout hides flaked oatmeal expectancy behind roasted coffee souring and raisin-almond-vanilla adjuncts. Maple malt succulence and black chocolate creaminess overrun by thin cocoa finish, leaving minimal nut trace.
Tag Archives: oatmeal stout
ARCADIA STARBOARD STOUT
IPSWICH OATMEAL STOUT
Black as molasses and nearly as thick, deliriously creamy tan-headed ebony stout links distinct wood-burnt hop-spiced bitterness to barley-mocha roasted affluence and precocious cocoa fudged resilience. After swallowing, coarse oat groats welcome incredibly durable espresso-coffee bean finish as unrefined maple sap extract, ripe raisin flirtation, grainy walnut-Brazil nut buffing, and black cherry souring intrigue sticky milky-textured backdrop.
WAGNER VALLEY CAYWOOD STATION STOUT
BELFAST BAY MC GOVERN’S OATMEAL STOUT
Parched mocha whiff sets up delightful oats-dried black chocolate setting, burnt coffee bittering, and maple sap deluge of mahogany medium body. Rich cocoa malting drives nutty rudder where secondary charcoal-tar coarseness and tart fig recession cluster. Crisp mineral water current provides clean bed.
MAGIC HAT HEART OF DARKNESS STOUT
WAGNER VALLEY OATMEAL STOUT
BRECKENRIDGE OATMEAL STOUT
(MCAUSLAN) ST. AMBROISE OATMEAL STOUT
Lavish oatmeal cookie palate receives rich barley-roasted chocolate malting, dry coffee-burnt bitterness, and mild maple nuttiness. As bottle empties, rounded stout gains fudge-y creaminess. Uncommonly robust Canadian thirst quencher compares favorably to almighty Samuel Smith’s Oatmeal Stout and Ipswich Oatmeal Stout.
WILD GOOSE OATMEAL STOUT
The first thought was to compare this rich, creamy, tan-headed, mahogany-hued brew to top of the line Samuel Smith Oatmeal Stout. Its well-defined oatmeal presence, roasted nuttiness, and explosive carbonation, plus strong alcohol aroma and smoky mocha mouthfeel, certainly provide fine expediency. Unfortunately, billowy carbolic foam gets in the way of impressive blend of sharp grains, bittersweet hops, and confectionery mocha. Still, its spritzy whitewater freshness never undermines its brawny overall appeal.
(BROUGHTON) KINMOUNT WILLIE OATMEAL STOUT
Prim obsidian-bodied, tan-laced, red-tinted dry stout supports smoked hickory theme with roasted mocha malting, bitter black coffee moderation, and deep-grained efficiency. Chalky chocolate, bruised cherry, and dehydrated raisin coat tobacco-roasted peat bottom to mild oatmeal finish. Debonair Scottish dark ale maintains lighter appeal than most oatmeal stouts.
MC NEILL’S OATMEAL STOUT
Robust mahogany dry stout retains black coffee bitterness, thick creamy froth, and sourly tannic white grape-black cherry pucker. Parched filbert-Brazilian nut continuance, milky black chocolate auxiliary, and chalky mocha snip pick up coarse charcoal-tarred tobacco chaw nuances as everlasting espresso aftertaste begs further imbibing of full-bodied delight.