Tasting: February 3, 2012
Style: Stout (Oatmeal)
Oats (or oat malts) were a very common ingredient in beer up until the sixteenth century. It feel out of favor because high oat content causes beer to be bitter and astringent (that puckery feeling usually associated with wine). The popularity of oats as a brewing ingredient returned in the late 19th century because of the health benefits associated with porridge. Oatmeal stouts don’t normally taste like oatmeal because the oat content doesn’t typically exceed 30% of the dry ingredients. Rather, oats are used to contribute proteins, fat, waxes and gum to stouts. So, oats impart a smoothness and a viscosity to the body of a stout — which give the drinker a rich mouthfeel.
This oatmeal stout is my third venture into Southern Tier’s Blackwater series. I was impressed with “Choklat” and pretty pleased with “Creme BrÃ»lÃ©e” to the point where I decided I wanted to try all five installments. The vitals are impressive – 10.8% ABV and 27 degrees plato — sounds rich.
This one is a smooth and rich delight. Flavors are a bit more subtle than I’d expect – but there is enough roasted grain, cream, chocolate. Some moderate bitterness rolls in on the finish. Lips get sticky quite quickly. I’ll put this at 90 points.
Coming soon – Mokah and Jah-Va.