The 1999 GABFÔ Gold medal winner in the Oatmeal Stout category.
Stouts have typically been a staple beverage in the UK. There are many variations of stouts available. You can find dry stouts, milk stouts, Imperial stouts, American stouts, and even stouts made with oats.
At the Church Brew Works we have crafted delicious Toasted Oatmeal Stout. The oats were blended with the best barley malt we have – and we didn’t stop there. To give this beer a wonderful roasted flavor, we added unmalted, very darkly roasted barley. The roasted barley is mixed with a generous portion of chocolate colored malt giving the Blast Furnace Stout a beautiful ruby hue.
We used our finest hops unsparingly to create a delicately balanced bitterness with a rich roastiness and fresh hop aroma. The Fuggles and East Kent Goldings hops were added with heavy hands at two different times. This unbridled addition grants a full hop flavor to our heavenly drink.
A typical oatmeal stout is a bit lower in alcohol than most other stouts as does the Blast Furnace Stout. Ours, though not typical, does have a welcome medium body. As you drink this beer, notice the rich, creamy brown head. Drink it slowly and savor the flavors. We don’t think you will be disappointed. Beer is not just for breakfast anymore.
Details:
Original Gravity: 13.5°P (1.054 specific gravity)
Bittering Units: 30 IBU’s
Malt Used: Pale malt, Caramel malts, Biscuit malt, Chocolate malt, Black Barley, and Toasted Oats
Hops Used: Fuggles & East Kent Goldings
Approximate Alcohol: 4.8% ABV
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