Overall Impression
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.
Aroma
Mild grainy, roasty, coffee-like character with a light malty sweetness that can give a coffee-and-cream impression. Low to medium-high fruitiness. Medium-low earthy or floral hop aroma optional. A light grainy-nutty oatmeal aroma is optional. Medium-low diacetyl optional but typically absent.
Appearance
Brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Clear, if not opaque.
Flavor
Similar to the aroma, with a mild roasted coffee, milk chocolate, or coffee-and-cream flavor, and low to moderately-high fruitiness. Oats can add a toasty-nutty, grainy, or earthy flavor. Medium bitterness. Medium-sweet to medium-dry finish, which affects the perception of balance. Malty, roasty, nutty aftertaste. Medium-low earthy or floral hop flavor optional. Medium-low diacetyl optional but typically absent.
Mouthfeel
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Stronger versions may be lightly warming.
Comments
When judging, allow for differences in balance and interpretation. American versions tend to be more hoppy, less sweet, and less fruity than English examples. Bitterness, sweetness, and oatmeal impression varies. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel and dryish finish.
Characteristic Ingredients
Pale, caramel, and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more). Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.
Style Comparison
Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.
Vital Statistics
- IBU
- 25 - 40
- SRM
- 22 - 40
- OG
- 1.045 - 1.065
- FG
- 1.010 - 1.018
- ABV
- 4.2% - 5.9%
Commercial Examples
Anderson Valley Barney Flats Oatmeal Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Broughton Stout Jock, Summit Oatmeal Stout, Young's London Stout