Oatmeal Stouts are generally medium to full-bodied and have a marked smoothness from the addition of oats to the mash. The oats not only add smoothness to the mouth feel but also give a touch of sweetness that is unlike any other type of stout. The levels of roasted flavor and hop character will vary. Average alcohol by volume (ABV) range: 4.0-7.0%.
Breckenridge Oatmeal Stout from Breckenridge, Colorado: Described as dark and dreamy but smooth in character.
It’s a bold, smooth-bodied concoction that oozes dark-roasted coffee aromas, and flavors of espresso and semisweet chocolate. We round out these heady pleasures with a dose of flaked oatmeal for a creamy body and a semi-dry finish. (ABV 5%)
Oatmeal Stout Food Pairings:
These silky-smooth beers are chocolaty and creamy, and the flavors tend to evoke rich, roasted coffee with cream. They’re ideal for serving with all sorts of autumnal meals: roasted root vegetables and pork shoulder, slow-braised beef stews or chili. They also pair well with beef barbecue and spicy Asian dishes. Also, many cheeses like Brie, Camembert, Aged Cheddar, Goat Cheese and Swiss cheese.
When dinner’s over, oatmeal stouts can stand in for coffee alongside whatever you’re offering for dessert.
Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate Gravy
This is a classic recipe for beef stew that has a chocolate gravy. It comes from the Tuscany region of Northern Italy. The beef with the chocolate and the pairing of a creamy oatmeal stout is an amazing meal that will redefine cold weather comfort food. Serve with roasted root vegetables and you’ll have a meal to remember.
5 Tbs extra virgin olive oil
4 oz pancetta, cubed
flour, for dredging
2 lbs stewing beef, cut into 1-inch cubes
4 fresh sage leaves
3 sprigs fresh thyme, leaves picked
salt, to taste
1 cup sherry
4 cups vegetable broth
2 cups fine-quality dark chocolate (at least 70% cocoa), chopped
In a saucepan, heat up the olive oil. Add the pancetta and cook until the fat has been rendered down. Place the flour in a shallow bowl or dish. Dredge the beef in the flour, shake off any excess flour and add the beef to the hot pan. Sear the beef, stirring well so that all sides are browned. Add the sage, thyme (without the stem) and salt to taste to the saucepan. Deglaze the pan with the sherry, and stir to pick up any brown bits. Once the sherry has reduced, add a couple ladles of vegetable broth and let it reduce. Continue stirring and add the chopped chocolate. Once the chocolate has completely melted, add a few more ladles of vegetable broth. Allow to cook for 1 hour on medium heat, adding more vegetable broth if necessary.
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