Beerdedone (3408) - Croydon, Pennsylvania, USA - OCT 5, 2007
Bottle sampled Pours black with a small tan head. Aroma of roasted malt, coffee, and oatmeal. Flavor of roasted malts, coffee, some licorice and a hint of chocolate. Angeloregon (2055) - Portland, Oregon, USA - JUL 21, 2007
Super carbonated from over-bottle conditioned. Deep opaque black color. Over aged. Contaminated, sour and sadly not judged at its peak. My rating is not what it probably should be. Nate (4279) - Indiana, Pennsylvania, USA - JUL 8, 2007
From bottle. Nice smoky malt aroma, dark chocolate bitterness. Bit of lactose and milky sweetness. Rich and creamy. Dark black clear with tan light foamy lacing head. Medium heavy watery body with medium carbonation. Starts rich with malty character. Dry roasted bitterness and carbonic gaseousness. Bitter chocolate and a bit of smoke. Finishes dry and a bit watery. Touch of alcohol. Bit less creamy/sweet than other oatmeals, more of a dry roasted nutty finish with hint of lactic sweetness. nimbleprop (8382) - SouthWest, Washington, Washington DC, USA - MAY 24, 2007
Poured a deep opaque black with nut brown hues and a creamy, lacing caramel colored head. Nose is subtle but complex: grain, malt, nuts but also fresh cut grass. Flavor is excellent, roasted malt, nuts, grain, chocolate, toffee, raisins, coffee, wood pulp. The oatmeal really smooths out the finish which has just a touch of coffee bitterness. hophead75 (2012) - Largo, Florida, USA - APR 19, 2007
22 oz bottle. Pours near black with a light brown head. Aroma is chocolate, caramel, roasty. Taste is the same, lightly sweet, with a roasty and bitter finish.
DocLock (10702) - Lower Pottsgrove, Pennsylvania, USA - DEC 23, 2006
Wow, just wow. The pour is ebony with 1-finger brown head. The beer looks oily and almost shiny like a crow. The aroma is awesome, big roasty malt, big chocoff, some licorice, hazelnut, and anise. Dense palate, very creamy and smooth, with tons of flavors including chocoff, roasty dark malt, hazelnut, and slight anise. This one is outstanding, and well worth a 5.0 score. OhioDad (2492) - Hilliard, Ohio, USA - AUG 23, 2006
22oz bottle via trade with 46er3498 - thanks Tom! - pours black with a fair tan head that stays pretty well and laces some. Aromas of light roasted malts and maybe a touch but not much of chocolate.. Flavor is lots of black currant, some roasted malts, coffee, a bit of liccorice, a touch of chocolate, and a little burnt rubber. Lots of flavor here.. just not the usual ones I expect in an oatmeal stout.. Full bodied with not much carbonation and a slick oily mouthfeel. Not bad.. just not something that I would seek out again. asheft (3083) - Ottawa, Ontario, CANADA - JUN 11, 2006
[big bottle from general store in Sharon, VT]
There’s a trend forming here: diacetyl filled the aroma of this black beer with light brown blanket. In fact, I was barely able to smell the dark malts that were clearly present in the flavour. Because of the liberal use of roasted barley, the diacetyl did not overpower this beer like it did the Slop Bucket double brown. Really pleasant roast, well-balanced with dark malt bitterness, both of which eventually yield to peach and apple esters and barely detectible US hops. Medium to full body with medium carbonation and lingering burnt, bitterness. Aside from the aroma, this is good beer. ClarkVV (6710) - Boston, Massachusetts, USA - FEB 24, 2006
UPDATED: FEB 25, 2006 On draught at McNeill’s 8/5/2005 (with Eyedrinkale) and 2/18/2006 (with Muzzlehatch).Lubiere (13915) - Ottawa, Ontario, CANADA - FEB 17, 2006
Dark pumpernickel brown body, opaque, even upon settling, with faint, deep violet tinges on the edges when held to the light. No visible carbonation beneath the surface, and a small, dark tan head that is well-retained without providing much lacing.
Light buttercream in the nose with a well-rounded, sticky caramel note, light brown sugar and a lasting roastiness on the end, that serves to dry out the sweet notes up front. Little to no yeast apparency in the nose, nor is there much in the way of hops, just a simple floral, mildly bitter greenness.
The flavor begins with a deep vinousness that is only lightly hinted at in the nose. Strong prune and fig notes, swiftly transitioning in to a crunchy, dark roast coffee that really awakens the palate and complements the creamy-sweet choco-caramel maltiness through the middle. All the while, the slippery, oily texture and low amount of loose carbonation allow the flavors to really build up on the palate. Light wateriness on the end, with a mix of minty, lightly bitter hops and dry, moderately bitter roast prevent it from ever getting too sweet. I’ve always found the oatmeal stout to be a difficult style in which to achieve proper attenuation and especially, flavor balance. In this case, I think the coffee-roast malt level is tastefully and authentically done, with proper hop levels (noticeable and lightly flavorful, but still allowing the malts most of the sway) and a fair amount of sweetness. But the texture and overall balance could be improved, perhaps, with more caramel maltiness and/or pale malts. Roasted barley and chocolate malt really dry this out, and with the added vinousness, coupled with McNeill’s low carbonation levels, a firmer texture could do it good. I’m certainly not asking for a sugary-sweet, bubbly stout, and if this were served on cask, you’d hear no complaints, but as is, I think it has room for improvement. Little to no yeast apparency and no alcohol apparency.
Deep black stout with a thin moka head. Good sweet chocolate aroma, nice chocolate malt, nice and bitter, with roasted toasts and light floral hops. Pleasant light stout. On tap Feb. 10, 2006.