Samuel Smith Oatmeal Stout 550ml

Availability: In stock

- +


  • South Melbourne
  • Sydney

An absolute classic stout brewed at one of England's oldest breweries (founded in 1758), and made with water drawn from the well sunk in 1758.  It is a very dark, opaque colour, that pours with a generous tan head. There are obvious aromas of dark chocolate, and lots of roasted malts. These flavours continue on the palate, where you also get hints of raisins, vanilla and generous amounts of dark chocolate goodness. The oatmeal used in the brewing process ensures the silky smooth mouthfeel, that make it just so easy to drink. There is just a slight hint of bitterness, mild alcohol (5%), but overall it is one of the best drinking old world stouts available. Benchmark stuff.

Samuel Smith, founded in 1758, is one of the oldest breweries that has appeared on this site. It goes without saying that a lot of older European breweries have failed to remain independent and stick to their traditions. Luckily, Samuel Smith has managed to remain independent and continues to produce quality beer.
Today, I have the Samuel Smith Oatmeal Stout to review, a style near and dear to my heart as it is possibly my favorite variety of Stout. As with all things Stout, it pours super dark and black, as though I just filled the glass with some black paint. The head is nice and foamy, tan in color, and about an inch thick. The head lasts the majority of the way through drinking the beer, leaving some thick lacing as it goes.
The aroma is sweet and gently roasted; nothing too harsh. There are some coffee hints blended in but the sweetness of vanilla and a hint of chocolate come through the most. There is also a bit of a fruity sweetness that I can put my finger on; plum and raisin.
The taste mirrors the nose in several ways. The coffee is present, and the sweetness takes center stage with some more chocolate showing up. The roasted malt is spot-on and there is little hoppy bitterness to speak of. The beer is super smooth and creamy, and goes down pretty easy but isn’t as filling as a lot of Stouts are. All the way through, the flavors are balanced, and there is a bit of stickiness due to the sweetness, but it doesn’t take away from the beer at all.

Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); fermented in ‘stone Yorkshire squares’ to create an almost opaque, wonderfully silky and smooth textured ale with a complex medium dry palate and bittersweet finish.