Review: Samuel Smith’s Oatmeal Stout

Samuel Smith’s Brewery (Tadcaster) / 550mL brown bottle (no date)


Black-brown body with ruby highlights. Large frothy tan head. No visible carbonation in the body. 


French bread, coffee grounds, somewhat sour yeast note 


A light roast coffee (i.e. weaker) coffee note blended with sweet oats. Finishes quite dry with a distinct English hop note becoming more pronounced as the beer warms. At room temperature, the beer develops a slightly honeyed sweetness, perhaps from the cane sugar. 


Definitely lighter than a traditional or nitro-charged stout. Something between a pale ale and a stout. 


An approachable stout done in a very traditional English style. This beer, as with many English beers is best warm. Although I generally advise starting a beer off cold and letting it warm to see how it changes, in this case I’d advise skipping the refrigeration altogether. I would pair this with something like a meat pie or a stew. Overall, while I would recommend this beer to try for something different, I would not list it as one of my all-time favourites. While this beer will definitely offer complexity to those willing to be patient with it, it may not satisfy the traditional stout itch as it lacks the richness and dark chocolate embrace of some of its more robust compatriots. 

SCORE: 8/10





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