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 Oatmeal stout can trace its roots back to the 1880s when Scottish breweries recognized that adding oats to beer made it “healthier” and as a result was used to treat illness. It had a resurgence in England between the World Wars and it is again being revived in recent years through the global craft beer market.
It’s a very dark, full-bodied, roasty, malty beer with the complementary oatmeal flavor. Oatmeal or malted oats account for between 5%-20% of the total grain used in the brewing process to enhance fullness of body and complexity of flavour. Chocolate and Caramel malts also round out the profile.
The level of bitterness varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency.
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ABV: 4.2-5.9%
IBU’s: 25-40
Examples: Dungarvan Brewery Coffee and Oatmeal Stout, Young’s Oatmeal Stout, Samuel Smith’s Oatmeal Stout
Food Pairings:  Ideal for hearty stews during Winter and most red meat or game dishes. Try pairing with a creamy sweet cheese.  If you’re having it with a dessert go with something chocolaty, caramel or with dark fruits.
Malt: Pale, Oats, Chocolate, Caramel, Roasted Barley

 

We are finally getting a season that other countries would recognise as a summer. No doubt you’re all out working on your tan and enjoying a cold one with your BBQ. And while you should be taking good care of your skin with plenty of sun-tan lotion you should also avoid exposing your beer to the sun as well. No, liberal application of factor 30 to your bottle of beer won’t help.

While you may love it the last thing your beer wants to do is to sit out soaking in some rays. Your beer is being ‘skunked’ right before your eyes. The process can happen quite fast, quicker for more heavily hopped beers. The suns UV rays break down hop compounds to literally produce the same chemical that skunks spray out their backsides! It’s not as intense in the beer thankfully but it will still change it. Brown bottles are a good way to protect the beer inside but green and especially clear glass give little to no protection from UV rays.

We’ve done the side by side taste tests and for a moderate hoppy pale ale it only takes a few minutes for the beer to noticeably change flavour.

Enjoy the sun, but shade your beer!

camden

 

Have you ever wondered what’s the difference between Ales and Lagers? Why to barrel age a beer or why ‘hop bombs’ are only dangerous to your taste buds? We will be giving your a weekly beer education about what makes craft beer truly ‘Craft Beer’. Each week we will also post a new Beer Style of the Week.

There are currently 100+ different styles of beers out there and over the coming weeks and months we will go through many of these to give you a greater appreciation of the world of beer of beer and how immense it is.

We will also brush up your craft beer slang and terminology, brewing techniques, history of beer and the finer details that go into making a perfect pint. Pete, our head brewer, and your headmaster for this series will take you on this beer journey and first up is the first beer he brewed here: American Amber Ale.
Beer Style 1: American Amber Ale
A hoppy, moderate-strength American craft beer with a pronounced caramel malt character, ranging from amber to copper in colour.  It’s flavour and aroma showcases American and new world hop varieties and is supported by the malt sweetness of caramel malts. The balance between malty and hoppy can vary quite a bit depending in the brewer.

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It originated on the West coast of the States in the 1970’s during the early American craft beer movement and was originally called a red ale. While it origins lay in American Pale Ales it is closer to an Irish Red Ale in terms of appearance and mouth feel however it’s the use of citrus/floral accented American hops that give it it’s unique flavour.

ABV: 4.5-6.2%
IBU’s: 25-40
Commercial Examples: Wicklow Wolf American Amber, Rogue American Amber Ale, Brew Dog 5AM Saint, Rascels Big Hop Red
Food pairings: BBQs, meat dishes, cheese
Hops: Any combination of hops to showcase American hop character
Malt: 2-Row Malted Barley, Caramel Malts, Dark Malts, Specialty Malts

 


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