This Oatmeal Stout, or Oatmeal Stout, as its name implies is part of the family of stout. Very dark, almost black beer originating in England. Generally strong, with character and body. The color and roasted flavor profile are obtained, among other ingredients, using the same malta in clear beer, but in this case, previously roasted at different levels, in some cases, almost charred.
Before you ask Guinness is a Stout, but a Dry Stout, other sub style to enter it soon.
Originally, in the beginning, was offered as food and nutritious drinks, such as for nursing mothers in age or people with special needs in their diet. What today might be called an energy drink.
few brands now produce this variety. Special features
particular feature of this subtrack of stout is the addition of oats. This gives also high in protein and lipids, beta glucans (gums). This contribution has the heels firmly structured foam and durable as well as a very special smoothness on the palate. Temperature
This type of beer do not require much cold, complex and toasty aromas from the various ingredients like roasted malts, roasted barley or even cocoa shells or other attachments are triggered best around (+ -) 13 º C Accompaniment
In my opinion it is very difficult to combine beer with a meal. If however you want it could be highly seasoned with red meat or seafood.
also doing very well as a last beer good dive. Ideally
to enjoy this beer is accompanied by a dessert or as dessert itself. It is worth mentioning that is not sweet, as if it is the Sweet Stout, so it goes perfectly with a dessert or after a meal.
Pairing Combinations or
Here are some ideas to enjoy this beer.
Complement: Brownie with ice cream.
dish: sautéed pork loin cubes heavily spiced, finished in mushroom sauce reduction.
Contrast cubed fresh cheese with a tuft of raspberry jam or red fruits.
Recommended Support the combination or recommended to be enjoyed in its heyday this beer are good friends.
This BJCP says about this beer.
13 C - Oatmeal Stout:
Aroma: roasted moderate, often with similar character-brown. A gentle sweetness can give an impression of coffee-cream. Low to medium fruity. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.
Appearance: medium brown to black. Persistent creamy, thick, brown. Can be opaque or clear.
Taste: dry mid-palate medium sweet, with oats and complexity of the roasted beans. The oats can add a nutty or earthy flavor. The dark grains can be combined with the sweetness of the malt, giving an impression of milk chocolate or coffee cream. Medium bitterness to balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.
Mouthfeel: medium body full to full, soft, silky, sometimes with an oily appearance due to the oats. Creamy. Medium to medium high carbonation.
Overall impression: a very dark ale, full-bodied, roasty, with a complementary oatmeal flavor.
History: English a seasonal variation of sweet stout, usually less sweet than the original, and rest in oats body and complexity, and more on lactose for body and sweetness.
Comment: Between sweet and dry stouts. There are variations, from slightly sweet to dry. The level of bitterness also varies, as well as printing oats. Discreet use of oats can give some smoothness to the body and flavor, while the heavy use of oatmeal can enhance the oily taste in the mouth. When it is judged it should be possible differences in interpretation.
Ingredients: pale malt, caramel and dark roasted beans. 5-10% oats, is used to increase the body and a more complex flavor. Primarily for bittering hops. Ale yeast. The water should have some toughness.
Vital statistics:
IBU: 25-40 ;
SRM: 22-40 + )
DO: 1048-1065;
DF: 1010-1018;
Alcohol: 4.2-5.9 %.
Commercial examples: Samuel Smith Oatmeal Stout.
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