Samuel Smith Oatmeal Stout
At one time
promoted as a drink for lactating mothers, oatmeal stout was described as
nutritional on early labels. Oats are in the same family as barley, and a
small addition yields great flavor and adds smooth body. Popular in the late
1800's, the last oatmeal stout was brewed before the First World War until
Samuel Smith reintroduced this style in 1980. Serving suggestions include:
Pizza and salad, Italian foods, steamed clams, grilled ahi tuna, lobster
with drawn butter, steak, ploughman's lunch, crumpets, shish kebabs,
vegetable ragout and eggs Florentine, dark flavorful bread and aged Stilton.
Serve at 55 °F. ABV: 5.0%. IBU's: 32. Gold Medal, 2011 U.S. Open Beer
Beer Review by Beer Advocate
Appearance: Ink black with a wonderful light tan lace which leaves rings all the
way down the glass.
Smell: Mildly acidic dark malt twang, a little earthy and some sweetness also.
Taste: Smooth as silk with a crisp full body to boot. A strong roasted malt
flavour pushes everything aside ... to make way for a creamy sweetness. There
seem to be an hidden earthy undertone throughout ... most likely from the
Yorkshire yeast. Hop bitterness is vague yet keeps the sweetness in check. A
semi dry falls on the palate as soon as the sweetness fades. Dark roasted
coffee, over caramelized buttery toffee and dark sweetened chocolate flavours
swirl around the tastebuds to make for a bitter sweet finish.
Notes: A cult classic among beer geeks dating back to 1980 ... lets have a
moment of silence in honour of this fine brew ... if you want to jump into the
world of stouts give this one a try, you might be surprised and actually love it
... I did that is for sure.
Samuel Smith Old Brewery
The Old Brewery at Tadcaster was established in 1758. It is Yorkshire’s oldest
brewery. The yeast used to ferment Samuel Smith’s ales has been of the same
strain since the nineteenth century. The brewery still has its own cooper making
and repairing all its oak casks. All Samuel Smith’s naturally conditioned
draught beer is served from the wood.
Samuel Smith’s ales and stouts (except draught Sovereign and Extra Stout) are
fermented in ‘stone Yorkshire squares’~ fermenting vessels made of solid slabs
of slate ~ which give the beers a fuller bodied taste. All Samuel Smith’s beers
are brewed solely from authentic natural ingredients without any chemical
additives, raw material adjuncts, artificial sweeteners, colorings, flavorings
The original well at The Old Brewery is still in use, with the brewing water
being drawn from 85 feet underground. The little town of Tadcaster is home to
three breweries. Samuel Smith’s is a small brewery producing less than 5% of the
beer brewed in the town.