All About Beer Magazine

Beer Talk

Oatmeal Porter

Published March 2010, Volume 31, Number 1

• Charles Finkel

  Walnut colored with reddish hues, I would call it more of a brown ale than a porter, a name that is interchangeable with stout. That said, it is handsome in the glass, with a noble head, like froth on a cappuccino, but much thicker. Baked bread, coffee and chocolate tones peek through the nose. Rich round mouthfeel is soul-satisfying like a bowl of Scotch oats yet not overpowering. ‘Lotsa’ compliment served with lots of latkes from organic potatoes grown in our garden.

• Charlie Papazian

  Voluptuous pour settles into a rich head and dark depth of promised goodness. Roast malt and cocoa-like aromas suggest chewiness. With a cool flick of the wrist, I’m submerged and apprehended, into a medium-bodied, very drinkable, balanced dark ale. Pleasant roast and hop character satisfy the need for balanced and quenching bitterness, soothed with thoughts of oatmeal goodness. Alcohol content not overly aggressive, making this potentially a great session beer. A drop of maple and I’m all over breakfast.