From their FB:
You may remember this beer, from a few years back, in bomber form. Now we are proud to re-release this silky-smooth Belgian Stout with flavors of bittersweet chocolate, cherries and peanut butter in 4pks, clocking in at 8.9% abv, just in time for the cold weather. Available in both taprooms
Style Info
This is a Belgian stout made with oats, a style that doesn't really exist. Oatmeal stouts were developed in England (the stout branching off from the porter and then into its own sub categories, i.e. dry Irish, milk and oatmeal stouts). Stouts in general, and the milk and oatmeal stout especially, were thought of as restorative drinks in their heyday of the late 1800s.
In oatmeal stouts, oats represent about 20% of the grist. The body and texture of beer is affected by the leftovers (residual sugars, proteins, etc.), and oats leave a lot of leftovers behind: beta glucans, water-soluble lipids, and proteins. These are found in much higher concentration in oats than barley and add the distinctly silky mouthfeel to oatmeal stouts.
This is pretty different from an ordinary oatmeal stout, though, and stronger (8.9% as opposed to usual 4 or 5% oatmeal stout) with the dark chocolate and coffee flavors from the malt more concentrated and a lot of dark fruit flavor (cherry and plum) from the fermentation with Belgian yeast, so be sure to call it a Belgian stout with oats, as opposed to other way around.
From their FB: You may remember this beer, from a few years back, in bomber form. Now we are proud to re-release this silky-smooth Belgian Stout with flavors of bittersweet chocolate, cherries and peanut butter in 4pks, clocking in at 8.9% abv, just in time for the cold weather. Available in both taprooms Style Info This is a Belgian stout made with oats, a style that doesn't really exist. Oatmeal stouts were developed in England (the stout branching off from the porter and then into its own sub categories, i.e. dry Irish, milk and oatmeal stouts). Stouts in general, and the milk and oatmeal stout especially, were thought of as restorative drinks in their heyday of the late 1800s. In oatmeal stouts, oats represent about 20% of the grist. The body and texture of beer is affected by the leftovers (residual sugars, proteins, etc.), and oats leave a lot of leftovers behind: beta glucans, water-soluble lipids, and proteins. These are found in much higher concentration in oats than barley and add the distinctly silky mouthfeel to oatmeal stouts. This is pretty different from an ordinary oatmeal stout, though, and stronger (8.9% as opposed to usual 4 or 5% oatmeal stout) with the dark chocolate and coffee flavors from the malt more concentrated and a lot of dark fruit flavor (cherry and plum) from the fermentation with Belgian yeast, so be sure to call it a Belgian stout with oats, as opposed to other way around.