kramer (6908) - Sunbury, Pennsylvania, USA - JUN 26, 2009
On tap, at brewery. Black body with some brown on the edges under a small creamy brown head that faded to a thin ring. The nose is heavy and thick with roasty goodness and chocolate with some sweet cream and coffee. The flavor is equally full, great coffee and roast, very smooth from the addition of the oats, just a little sweetness. Mouthfeel has a nice creamy texture but mostly due to the oats rather than the nitro I think, just a touch of fizz. Lengthy coffee and roast finish. I’ve been waiting for this beer to come back on for a long time now. It was worth the wait! I love it. adrian910ss (2597) - Doylestown, PA, USA - JUN 16, 2009
On draft at the brewpub. Pours a dark cola with a thick and creamy beige head. Aroma of roasted malts, oatmeal and chocolate. Taste of roasted malts, oatmeal and creamy bitter chocolate. Rciesla (5607) - Exit 15W, New Jersey, USA - MAR 2, 2009
Draft at Bullfrog. Pours a black body with a moderate coffee head. Mild roast, oats, hints of coffee and coco. Creamy with a lush roasty warming. Good brew. Glouglouburp (6103) - Montreal, Quebec, CANADA - MAY 12, 2008
In short: A smooth and slightly chocolaty Oatmeal Stout. By-the-book brew but very good session beer. kmweaver (3208) - Petaluma, California, USA - NOV 23, 2007
How: Tap at brewpub
The look: Black body with a medium long-lasting tan head
In long: Creamy and smooth body typical of an Oatmeal Stout. Smooth roasted cereals with a light chocolate and caramel flavour followed by a nice bitterness of medium intensity. Hops have a slightly citrusy and coniferous flavour. Nothing I haven’t had many times before but the overall quality is above average and it makes for a very nice session stout. This is a highly drinkable beer that you can have over and over again to help you go through a boring day. Therefore totally appropriate for Williamsport, Pennsylvania.
Draft, Bullfrog Brewery. Pours a very dark, brownish-black color; light tan head with excellent retention and creamy lacing. Generous, smoked meat and chocoalte in the aroma; smoke and toasty grains. Medium-to-full mouthfeel: plenty of smoke (smoked meats, mildly charred) and dark chocolate; relaxed carbonation; creamy, roasted chocolate character; very sessionable, with a light perimeter of citrus mid-palate. Medium, smoke and charred malts in the finish.
tronraner (2459) - Walland, Tennessee, USA - OCT 5, 2007
Draught at the brewpub. Pours rather black with tight, persistant tan head. the aroma is roasty with some prune, chocolate, and faint berries. The flavor has plenty of smooth oatiness and some berry hints with chocolate, faint espresso, and a little bit of cedar. The finish is a touch nutty. Pretty good. Wakie (612) - Centreville, Virginia, USA - SEP 24, 2007
Just an ok stout. Nice chickory and smokey characteristic. I found it to be very smooth and drinkable. bigrond (1499) - factoryville, Pennsylvania, USA - SEP 11, 2007
very good oatmeal stout. rich, grainy, roasted malt flavor. /just delicous. I tried to sample much of Bullfrog’s offerings and this was one of the best they’ve got. kp (10880) - Woodstock, Georgia, USA - SEP 1, 2007
Date: 07/24/2007 3fourths (9358) - Boulder, Colorado, USA - AUG 24, 2006
black, creamy tan head, solid lace,
sweet dark chocolate and roasted malt aroma,
rich roasted malt flavor, lots of dark chocolate, only a hint of sweetness for balance of the heavy roasted, light roasted finish
Aroma: 6/10; Appearance: 7/10; Flavor: 6/10; Palate: 7/10; Overall: 12/20
Draught at the brewery. Very dark (almost pitch black) body, with a dark tan head with medium thickness to the lacing. Has a black, smoky oat and barley aroma, very rich in the nose, with motor oil smoke and husky toasted graints everywhere. Very impressive nose, resembling an imperial stout in aroma, contained in a lower gravity stout. Chewy, moderately thin (though maybe my palate was setup for imperial stout after the nose), but creamy and toasty with heavy oat and some dusty, dry barley malt flavors. Overall a very good stout, well made, and I think if this recipe were modified into an imperial oatmeal stout we could be talking about something really, really good.