Learn about how we rate & review beers with our BJCP blind panel here
“Smooth, roasty, and sessionable, our Oatmeal Stout packs full flavor and a robust body. Brewed with oats, roasted malts, and East Kent Golding hops, our stout is balanced with a full body and smooth finish.”
“Pirate Noir is our Jamaican rum barrel–aged imperial oatmeal stout. This beer adds intense notes of vanilla, coconut, and rum to our Prairie Noir.”
“Ebony in color with a rich creamy head, earthy flavor, and a mellow, chocolate finish.”
"This classic, British-style stout is dark, smooth and slightly sweet, with just enough bitterness and hops to balance out the richness of the roasted malt’s nutty character and the creaminess of the oatmeal flakes. Freshly roasted coffee beans, cocoa and touches of raisin and dried fruit dominate the aroma of this super dark ale."
“Vanilla Bean Buffalo Sweat is a combination of our award-winning oatmeal cream stout, Buffalo Sweat, with whole Ugandan vanilla beans. The result is the natural espresso-chocolate flavors of Buffalo Sweat infused with the sweetness of vanilla. It’s an exceptional treat on a cold winter’s night.”
“Classic milk stout brewed with lactose and roasted barley.”
"Summit Oatmeal Stout in bottles offers notes of hazelnut, caramel and chocolate. Full and sweet with a robust body, it finishes bright and crisp."
“We mixed coffee beans with a rich oatmeal stout under pressure.”
Traditional Milk stout with a hint of Coconut and Chocolate.
“A blended mixed-ferm tropical stout aged on rum oak staves with vanilla, pineapple, golden raisins, toasted coconut.”
“We combined raspberries, cocoa, and lactose in a sweet stout base.”
“The unique blend of the oats and malts in Alaskan Stout produce a balanced, smooth beer with hints of coffee and caramel.”
“A recipe of unsweetened chocolate, flaked oats, and dark-roasted malts is made even more complex, care of bourbon oak barrels that impart oak and coconut-like flavors up front while accentuating the smooth mid-palate with oak vanillin notes.”
“Our imperial milk chocolate stout base with a blast of marshmallows.”
“Pours a midnight black with a light tan head. Smells of coffee and dark chocolate; the mouthfeel is smooth with flavors of roasted malts, oatmeal, and warm bread. Satisfying but not heavy.”
“Notes of hazelnut, caramel, chocolate. Sharp and sweet with a more robust finish.”
“Cascading aromas of roasted peanuts, dark chocolate, coffee.”
“Smooth, roasty, sessionable. Full flavor, robust body. Smooth finish.”
“Like your favorite breakfast treat and a great cup of coffee, Cinnamon Roll’d Wake-n-Bake hits on all cylinders. Starting with a delicious coffee aroma, a touch of cinnamon gives way to a sugary sweet icing flavor as a buttery nuttiness fills out the last drop of this breakfast in a glass.”
“Our English-style oatmeal stout. Flavors reminiscent of coffee and chocolate-chip cookies.”
Super-tasty rich, dark, and flavorful with complementary characteristics of oak, vanilla, and whiskey.
“Combines roasty chocolate richness, a creamy body, and a touch of piney character.”
"Whiskey milk stout made with natural flavors."
“Oatmeal stouts are characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor and dry finish. Oatis is bigger than the traditional style with more alcohol, body, and a touch more bitterness to keep it balanced.”
“This imperial oatmeal stout was aged for nine months in bourbon barrels. Robust flavors of dark malts, the smoothness of oats, and the complementary flavors the bourbon barrels bring will warm you up this winter.”
"This roasty oatmeal stout finishes with notes of chocolate and slight bitterness."
"Extra-long aging in select Bourbon Barrels adds intense flavors and aromas of oak, toasted vanilla, and fine tobacco to the deep-roasted and full-bodied character of our infamous Double Oatmeal Russian Imperial Stout."
“Oats provide a smooth texture that complements roasted and chocolate flavors.”
“A tribute to our best-selling in-house latte, Coffee Snob is a vanilla latte stout.”
"Session coffee stout with Sump Coffee."
"We mixed a locally roasted blend of beans with a rich oatmeal stout under pressure."
“Milk-stout base with coffee added. Intensely coffee-forward.”
“Brewed with organic fair-trade cacao nibs.”
“Brewed with an obscene amount of chocolate malts (more than 150 pounds), oatmeal, and crystal malts to lend a sweet, caramel malt backbone and smooth, creamy mouthfeel. Fermented with a clean, attenuative yeast strain to keep the focus on the malts and adjuncts. The spiciness of the cinnamon sticks is a wonderful contrast with the rich, dark chocolate notes from the cacao nibs, and the vanilla beans top it all off with a creamy, decadent sweetness.”
"English-inspired with notes of rich milk chocolate, dark fruit—soft, comforting finish."
Imperial oatmeal stout aged for 27 months in a 5-year-old Old Forester bourbon barrel.
“Brimming with darkly roasted malts and rich notes of chocolate and coffee, this velvety-smooth oatmeal stout lingers and lounges into your heart. Gone before you know it... ”
"A wonderful, crisp, old-world beer flavor is imparted to our flagship Imperial Stout from an abundance of both sweet malted rye and spicy non-malted rye to add variety and celebrate brewing our 400th batch of B.O.R.I.S. The Crusher Oatmeal Imperial Stout."
“Fifty pounds of lacotose, two different types of chocolate malt, and a touch of roast.”
“Welcoming notes of dark chocolate and coffee, complex yet mellow flavor.”
"Pours a deep, midnight black with a light tan head. Smells of coffee and dark chocolate and the mouthfeel is velvety smooth with flavors of roasted malts, oatmeal and warm bread. Dragonstooth is a very drinkable stout - satisfying but not heavy."
“Freedom from alcohol limitations in Ohio has finally been granted in 2016, allowing us to brew T.O.R.I.S.!! This super-tasty triple oatmeal Russian imperial stout is rich, dark, and flavorful—the way we like it—this beer is intense! It has been long-awaited by our brewery as well as our fans. There comes a day when you break out of your shell and stretch your wings.”
“Milk stout is blended with whiskey barrel-aged imperial stout before it’s finished off with locally roasted coffee.”
“A smooth, creamy milk stout encounters the richness of golden peanut butter.”
"Imperial Oatmeal Stout aged 19 months in a Heaven Hill Rye barrel + Double Absence aged 9 months in a Heaven Hill Rye barrel with Madagascar Vanilla Beans + Finished on Ugandan Vanilla Beans & Macadamia Nuts = Beyond Opulence."
“This extreme Double Oatmeal Russian Imperial Stout will overwhelm, satisfy, and destroy your taste buds like no other! D.O.R.I.S. is even darker, hoppier, and stronger than our gold medal–winning B.OR.I.S. The Crusher Stout. Dry-hopped and first wort−hopped with the finest American hops for a great imperial stout experience! Enjoy the darkness!!”
“Hints of cold milk, sweet vanilla, and hearty oatmeal remind us that our memories are forever led by our senses. In this case, we are led home.”
“An imperial stout brewed with an obscene amount of chocolate malts, oatmeal, and crystal malts to lend a sweet, caramel-malt backbone. We boil for more than six hours to achieve the rich, chewy, thick mouthfeel and add multiple maple syrup additions and a huge addition of freshly roasted coffee.”
“Chocolate stout with Ugandan vanilla, cacao nibs, coffee, cocoa powder, ancho chile, and lactose.”
"A blend of 5 year Laws Rye Whiskey Oatmeal Stout and two different 7 Year Willet Rye Whiskey Here Be Monsters. Conditioned on Toasted Coconut, Hazelnut, Madagascar Planifolia Vanilla & Lactose."