Two Guys next review is an Oatmeal Stout. This is our third stout to review so I won’t rehash the history of stout but I often find quick reviews helpful so here’s what you need to know. Stouts are typically a dark beer that is strong in flavor and alcohol content. Now that everyone is up to speed lets delve into the sub-style of the Oatmeal Stout. In the 1800s it was discovered that adding oats to beer made it healthier. This strengthening drink was enjoyed by athletes, nursing mothers(no joke), horses(joke) and was recommended by doctors as a remedy for sickness in general. Oatmeal stouts are sweeter than other stouts and do not usually taste specifically of oats. The oats add to the silky smoothness and cause the body to be fuller than normal. Sadly, the oatmeal stout disappeared for a few decades until the 1980s when it was revived by a curious chap named Charles Finkel who commissioned Samuel Smith to produce a version. This version became the benchmark of the style we enjoy today. Now onto the beer!
Joe:For this sampling we tried a Breckenridge Oatmeal
Stout.Breckenridge Brewery is located
in Colorado where I, fittingly enough, once ate oatmeal—peaches and cream if
you must know.The stoutwas a very dark beer with a 4.95% ABV and had
moderate carbonation.The front end
taste was of roasted coffee with hint of caramel.The back end taste had moderately bitter,
slightly spicy hop taste.I did not
taste peaches and cream oatmeal or any oatmeal for that matter.I enjoyed this beer but it is not one my
favorites.I give it a 3.
Getting healthier with each bottle!
Justin: When Joe showed up with another stout I was relieved to discover that this one did not contain any mollusks. It was an Oatmeal Stout by Breckenridge.(Check out their website for a Beer-B-Q Sauce recipe that uses this beer.) The beer did not have the strong taste that you would expect from a stout. The mild coffee and chocolate flavors start off sweet and finish slightly bitter. The beer was good but I found it a little forgettable. Two and a half stars.
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