This stout is made with the addition of oatmeal in the grist which primarily changes the texture of the beer, although it can also have an impact on the flavor.
Like most other stouts, this one is generally a dark brown to black, with a tan head. The addition of oatmeal gives this style a very smooth and silky feeling in the mouth, and the characteristic dark roasted stout flavors predominate. Sometimes the oatmeal can give an additional earthy complexity or sweetness as well.
Best served cool, at 46 to 54 degrees, in a pint glass, tumbler, or beer mug.
A creamy oatmeal stout with a dark roasted flavor and a delectable coffee aroma brewed with our very own blend of locally roasted coffee beans. (Description provided by company)
Not for the faint hearted! Our stout rewards the palate with robust flavor of roasted malts (malts are roasted like coffee beans) and heavy hops. A creamy smooth surprise. (Description provided by company)
Oats bring a creaminess and soft mouth-feel to rich, roasty malt character. (Description provided by company)
A Founders take on a classic style, brewed with a generous amount of flaked oats, chocolate malt, roasted barley and a healthy helping of Nugget hops, Founders Oatmeal Stout is nitrogen-infused to give it an extra smooth and creamy mouthfeel.
An oatmeal stout with 25.0% oat-based ingredients and a nice touch of gourmet coffee. A beer that goes extremely well with breakfast! Also good for the afternoon and the evening…
Our Coffee Stout is a classic combination of a traditional stout and premium French roast coffee from St. Louis roaster, Kaldi’s Coffee. Roasted barley and coffee dominate the aroma, with the sweetness from the stout balancing the acidity of the coffee.
Known to fans as C-O-S, our Coffee Oatmeal Stout delivers a big coffee taste followed by a wallop of Willamette hops. Complex and flavorful, amazingly sessionable. Good after a meal. (Description provided by company)
A medium-to full-bodied oatmeal stout, with roasty Sweet Stout character made silky by the use of oatmeal. (Description provided by company)
Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palat