Autumn is a perfect time for dark, classic and smooth beers. In the production process of our latest release: Oatmeal Stout, we`ve used dark and chocolate malts together with oat flakes to receive the jet-black colour, velvety texture, low saturation and aromas of coffee, chocolate wafers, caramelized crust and nuts! Dark, but still very drinkable and harmonized beer combining delicate sweetness, hoppy bitterness and pleasant, rich aromatic profile.
Oatmeal stout is a fuller-body variant of traditional dark beers brewed in Scotland and England since the late nineteenth century. The original, Scottish recipe contained a very large amount of oat malt, which affected in the velvety texture of this beer. This style was the most popular in England in the interwar period and regained its splendor on the wave of beer revolution!
The malt base of Oatmeal Stout is very intense and rich in flavors. First of all, good-quality malts are responsible for the deep aroma and taste of this beer. To the classic base, we add a whole range of so-called special malts, included:
- Munich – for fuller body, with a characteristic toasted and caramel note
- Caramel – about 130 EBC, which enhances the red color and gives the toasted aroma of toffee and caramel
- Chocolate – as the name implies, it gives a beautiful aroma of dark chocolate.
- Coloring – malt that gives the jet-black color. Added in small amounts, but it is enough for the beer to be very dark. Adds aromas of heavily roasted coffee, and even some ash notes.
- Oat flakes and malt – thanks to them, the beer is velvety in texture, has the beautiful foam and rich aroma of oatmeal cookies.
We use traditional German hops – Magnum to add modern, proper bitterness and Tetnanger – for a slightly herbal profile. But it is not a very hoppy beer – we add hops mainly to balance the malty sweetness.
- Style: Oatmeal Stout
- Extract: 13,0 %
- Alcohol: 4,9 %
- IBU: 25
- Malts: barley: pale ale, munich, caramel, chocolate, colouring; oat,
- Hops: Bitter: Hallertau Magnum (DE), Aromatic: Tettnanger (DE)
- Yeasts: top-fermented: Danstar Nottingham
- Appearance: deep black, with ruby-cherry flashes and brown fine-bubble foam
- Aromas: roasted cereal, coffee, porridge, chocolate cookies, nuts, toffee, dark chocolate
- Light, low saturation
- Delicate acidity
- Dark chocolate finish, refreshing
- Serving temperature: 10-13 ⁰C
- Glass: Shaker, nonic, pint, stout glass
Dishes: fried chicken liver in a cream-currant sauce, mapo tofu, sirloin in coffee sauce;
Cheese: smoked goat cheese;
Dessert: shortbread cake with caramel and peanut butter;