Oatmeal StoutJuly 1, 2005 Denver, CO
Breckenridge Brewing Co.
Available: CO, IL, IA, KS, LA, MN, NE, NM, OH, SD, TX, VA, WY
The Breckenridge Brewery and Pub opened in Denver in 1992. The oatmeal stout is brewed with two-row pale, caramel, roasted barley, chocolate, oak flakes and black malts.
Alcohol (wt.): 3.96
Alcohol (vol.): 4.95
Blonde head! Soft and inviting, the head tells me: sniff. Yesss! It is a siren call to imbibe: the beer is sturdy, strong and roasty. At first it seems a bit aggressive, but then the oatmeal faction moves forward to give balance and fulfill that invitation. This would be great over a scoop of French Vanilla Ice Cream.
- Fred Eckhardt
This beer pours black with a fluffy brown head. The aromatics are subdued but pleasant, a light mélange of chocolate, coffee and caramel. The palate is round, soft and wonderfully balanced, with hops and dark malts caressing caramel and bread in the center. I don’t know how much oatmeal they use, but this has the roundness that oats can confer. The finish is long and off-dry. Very nicely done. Enjoyable by itself or with steaks, burgers, or even vanilla ice cream.
- Garrett Oliver
Well-retained head. Earthy, sweet, aromas. Slatey black color. An especially smooth start makes an instant impression. A luxurious, well-crafted beer, full of lively, long, flavors in close harmony: black chocolate at first, melting to liquorice in the middle; then developing through toffee and caramel to a roasty dryness in the finish. Try it with a good, dense, fudge cake. Could even be a digestif.
- Michael Jackson
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer Style and Saké.
Internationally recognized brewer and expert on traditional beer, Garrett Oliver is the brewmaster of the Brooklyn Brewery and the author of The Brewmaster's Table.
Author of Ultimate Beer, the Simon & Schuster Guide to Beer and numerous other works on drinks, Jackson has created legions of converts to fine beer.
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