Bristol Winter Warlock Oatmeal Stout

Brewed by Bristol Brewing Company
Style: Sweet Stout
Colorado Springs, Colorado USA

I thought this was shared by nolankowal. Aroma was almost all chocolatea nd not much else. Was sweet and maybe a little roasty. Also a little alcohol coming through.

Bottle shared by bgburdman: Black with a tan head. Aroma, some oats, coffee, chocolate. Flavor, chocolate, coffee, a hint of oats, and some dried dark fruits as well. Not my favorite.

Bottle from my Bristol connection--BeerandBlues2. Pours black with a thin head. The aroma is of roasted coffee and yeast. The palate is medium. Flavor is mostly a tangy yeast with some roasted malt--but there isn’t a lot of flavor to speak of. This tastes a heck of alot like my first homebrewed stout--which is either good news for me, or bad news for the Winter Warlock...

Aroma of chocolate and coffee.Pours black with a medium tan head.Bitter chocolate in the flavor.A little thin with some yeast in the finish.

12oz bottle, pours a pitch black color with modest head. aroma is smokey, roasted, and chared wood. flavor is a rich oatmeal and mild chocolate notes. finishes smooth and very pleasent. nothing too special here but a solid sweet stout. the oatmeal doesn’t go overboard and annoy me also. nice beer bristol.

Pours pitch black with a rich light brown head. Aromas of my morning oatmeal and a cup of mud. Mild flavor with roasted barley and oats rolling to a dry finish. Mild bitterness. Pretty nice beer from one of my least favorite styles. Thanks Brad.

Black in body, but easily penetrable by light. Buoyant bubbles quickly rise to form a thin layer of beige cream. Hoppy aroma yields consists of resin, wood, orange pith, and anise. Oats and roasted malt are virtually undetectable. Slightly phenolic, as well. Fuzzy carbonation tingles the palate. Acidity assaults the palate, immediately lessening the potentially weighty impact of the malts as a dry edge of roast lends firmness to the body and amplifies the hop-derived acidity. Chocolate malt softens the body by contributing much-needed layers of velvety cocoa, but there’s a quickly developing graininess which soon becomes overbearing. Sweetness never quite arrives to help negate the acidity. Oats generate a snippet of pleasant toastiness, but no oiliness is apparent due to the resounding graininess. Finishes oaty and chocolaty, but the hearty malts become a distant memory. Hops continue to destroy the malt nuances by exerting grapefruit well beyond the finish. Not much to enjoy about this as it’s excessively filtered, not nearly malty enough/highly grainy, and unpleasantly (overly acidic) hoppy. Hops also destroy the aromatic malt nuances.

On tap @ Falling Rock poured a nearly opaque black with a small lasting amber head. Aromas of roasted malt, charcoal, dark chocolate and a hint of vanilla. Palate was light to medium bodied and smpooth. Flavors of charcoakl, roasted malt, bakers cocoa and a hint of smoke with a lingering roasty finish.