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Oatmeal Stout guide
The oatmeal stout is one of the creamiest variants of dark beers, characterized by the addition of oats which gives a silky texture and unmistakably soft body.
What is an Oatmeal Stout?
- Oats: 5–20% of the grist, adds body and creaminess.
- Color: Dark black-brown, opaque.
- ABV: 4–7% (moderate).
- Aroma: Roasted coffee, dark chocolate, cocoa.
- Finish: Soft, creamy, slightly sweet.
History
Born in England at the end of the 19th century, almost disappeared in the 1950s–70s, relaunched in 1980 by Samuel Smith and now a star of the craft beer movement.
Oatmeal Stout vs other styles
- Dry Stout: lighter body, dry and bitter finish.
- Milk Stout: lactose sweetness, creamy finish.
- Imperial Stout: full and dense body, very alcoholic.
- Oatmeal Stout: creamy, soft, approachable middle ground.
Reference brands
- Samuel Smith's Oatmeal Stout (UK): classic English, 5% ABV, historic reference.
- Founders Breakfast Stout (USA): 8.3% ABV, very strong coffee, imperial version.
- Loch Lomond Silkie Stout (Scotland): robust and creamy.
Basic Oatmeal Stout recipe (20 L)
- 4.5 kg Pale Ale malt + 0.5–1 kg rolled oats + 0.3 kg Chocolate malt + 0.25 kg Crystal 60L + 0.15 kg Roasted Barley.
- Hops: East Kent Goldings at 60 min + Fuggle at 15 min (IBU 25–35).
- Yeast: English Ale (WLP002 or Wyeast 1968).
- Mash at 66–68°C for 60 min; fermentation at 18–20°C for 2 weeks.
- OG 1.050–1.060, ABV ~5–6%.
How to serve and pairings
- Temperature: 10–13°C in an English pint or tumbler.
- Desserts: chocolate cake, brownies, tiramisu, vanilla ice cream.
- Cheeses: Stilton, Gorgonzola, aged Cheddar.
- Meats: BBQ, brisket, braised.
- Oysters: classic pairing for the salty/mineral contrast.
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