Profiled by Ken Carman for professorgoodales.net
Pillow head: lots of. SRM low 30s, no visual through except some slight shimmering garnet highlights.
Nose: slight sour, as can be expected in some stouts, though less so in oatmeal. Slight coffee, hint of roasted barley.
Full mouthfeel as expected with oatmeal, with some almost espresso cling to the roof of the mouth. A hint of slick.
Taste: there’s a lot of coffee in this, dominant. As of late I’ve had a lot of coffee beers where the brewer went nuts with adding coffee. This isn’t one of those, just a bit too much. The roasted barley expected in a stout kind of gets lost with the espresso sense, but nice malt background and hint of oatmeal, but that gets lost for the most part… except in the mouthfeel. Some sour sense. Carbonation light in the body.
Overall a very good coffee stout, but could use just a little more malt and roasted barley sense. And just a slight back off on the coffee. I’d sell this as a slightly soured (not common in oatmeal stouts: more so in dry) coffee Porter. The stout part seems to be missing, as in roasted barley.
I do recommend it. If I could give it a 3.5 or more I would, but I can’t quite give it a 4…