Top 10 Oatmeal Stouts Brewed in America and around the World
This Top Ten Oatmeal Stouts list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The best oatmeal stout includes oatmeal in their grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy. A roasted malt character which is caramel like and chocolate like should be evident — smooth and not bitter. Coffee like roasted barley and roasted malt aromas are prominent. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance if present. Alcohol by Volume: 3.80% – 7.0%. IBU: 20-40.
1. Wall of Sound – Stereo Brewing – California
2. Pure Imagination – Verboten Brewing – Colorado
3. Wigsplitter – 3 Floyds Brewing – Indiana
4. Volcano Mudslide Sweet Stout – Feather Falls Brewing – California
5. The Ferguson – Studio Brew – Virginia
6. Shinnicked Stout – Muskoka Brewery – Ontario
7. Samuel Smith’s Oatmeal Stout – Samuel Smith Old Brewery – Great Britian
8. Fat Pug – Maplewood Brewing – Illinois
9. Ipswich Oatmeal Stout – Ipswich Ale Brewery – Massachusetts
10. The Poet – New Holland Brewing – Michigan
History of Oatmeal Stouts
Oatmeal stouts emerged in the 19th century as a variation of the traditional stout, a dark beer style originating in the British Isles. The addition of oats to the brewing process was initially a practical choice, as oats were a readily available and inexpensive grain. Brewers discovered that oats imparted a smooth, creamy texture and a slightly sweet, nutty flavor to the beer, distinguishing it from the sharper, roasted character of standard stouts. By the late 1800s, oatmeal stouts gained popularity in England, particularly among working-class drinkers, who valued their rich, filling quality—sometimes even touting them as a nourishing meal replacement. However, the style waned in the early 20th century due to changing tastes, economic pressures, and the rise of lighter lagers, nearly disappearing by the mid-1900s.
The revival of oatmeal stouts began in the late 20th century, fueled by the craft beer movement in the United States and United Kingdom. In 1980, Samuel Smith’s Old Brewery in Tadcaster, England, reintroduced a modern oatmeal stout, sparking renewed interest in the style. Craft brewers, particularly in the U.S., embraced oatmeal stouts for their versatility, experimenting with variations that ranged from sweet, chocolatey versions to bolder, coffee-infused brews. The style’s smooth mouthfeel and balanced flavors appealed to a new generation of beer enthusiasts, cementing its place in the craft beer renaissance. Today, oatmeal stouts remain a beloved staple, with breweries worldwide producing interpretations that honor the style’s historical roots while pushing creative boundaries.
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