Samuel Smith’s Oatmeal Stout is as old fashioned a beer as you can get and I loved it! Learn more about Samuel Smith’s here Samuel Smith’s.
What they say:
Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.
Best served at about 55°F (13°C).
What I thought:
It’s thick and creamy on the palate. It’s full of sweet malt and rich chocolate and coffee notes.
It’s basically a breakfast in a pint glass- what’s not to like?
My favourite aspect though, is the little bitter note of burnt toffee/ honeycomb flavour. Yum, give me more!
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