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.
Tag Archives: oatmeal stout
CALEDONIAN DOUBLE DARK ALE
ESTES PARK SAMSON STOUT
(SAND CREEK) OSCAR’S CHOCOLATE OATMEAL STOUT
Precluding fine bittersweet black chocolate frontage and remedial toasted oats follow-up, this deep mahogany-bodied, dark tan-headed lactose stout gets oily by meandering mocha-soured burnt coffee finish, sabotaging underlying dry hop roast, tobacco leaf hint, charred wood singe and floundering orange driblet.
FLYING BISON BLACKBIRD OATMEAL STOUT
SIXPOINT OTIS OATMEAL STOUT
BARLEY ISLAND BOURBON BARREL AGED STOUT
Flattish opening seems watery, lacking depth on initial impact. But mildly hop-embittered mahogany body picks up steam and never looks back. Bourbon-soaked milk chocolate, vanilla, and roasted coffee midst proves elegant. Delicate black cherry, espresso, walnut, and dark floral illusions settle beneath. Compelling bourbon whiskey finish seals the deal.
GOOSE ISLAND OATMEAL STOUT
SOUTHERN TIER OAT IMPERIAL OATMEAL STOUT
Intriguing black velvety oatmeal stout with 11% alcohol perk juxtaposes hop-charred oat-toasted graining against milky chocolate-cocoa malting up-front. Brown sugared Baker’s chocolate illusions rise above tertiary vanilla bean, anise, molasses, tobacco, and tar notes as well as black cherry puree tartness. Dry espresso coffee informs oncoming fudge cookie finish ’til warm bourbon aftertaste beckons.
GRAY’S OATMEAL STOUT
STONE BITTER CHOCOLATE OATMEAL STOUT
Busy black velvety tan-headed Oatmeal Stout/ Imperial Stout blend retains strong black coffee bittering and milky mocha creaminess to leathered bourbon-burgundy finish. Toasted oats reinforce wood-charred dry cocoa, black chocolate, maple sap, and sticky anise penetration. Bitter ice coffee midst picks up resin-hopped vanilla bean, chicory, espresso, and tar illusions. On tap at End Of Elm, richer coffee affluence and darker chocolate influence received moderate hazelnut-roasted walnut char.
ALASKAN OATMEAL STOUT
From the Great White North comes this sturdy black-hued brown-headed brisk-watered hop-toasted stout. Sweet mocha barleymalt richness, honeyed oats essence, and mineralized cereal graining enliven silken ash tongue. Not nearly as heavy as mahogany appearance indicates, yet second only to heralded Samuel Smith’s Oatmeal Stout.