History
Oatmeal stout is a dark, full-bodied beer with a rich, creamy mouthfeel and a complex flavor profile. It's a classic style that originated in England in the late 19th century, gaining popularity for its supposed health benefits. While the original oatmeal stouts used a small amount of oats, modern interpretations often incorporate more oats into the grist, resulting in a smoother, creamier texture. The roasted malt character provides notes of coffee and dark chocolate, while the oats contribute a subtle sweetness and a velvety mouthfeel.
The practice of aging these stouts in bourbon barrels is a recent innovation. Greg Hall of Goose Island Brewery in Chicago is credited with creating the first commercially available bourbon barrel-aged stout, Bourbon County, in 1992. This sparked a barrel aging movement within the craft beer scene, which would see brewers experimenting with many types of casks, spirits and finishes to enhance their beer.
pFriem’s Rum Barrel Aged Ginger Molasses Oatmeal Stout began as a recipe of Double Oat Imperial Stout, containing both flaked oats and golden naked malted oats, utilizing double the amount of a typical oatmeal stout. This creamy brew was then racked to oak barrels that previously held a blackstrap molasses based rum, where it rested for 14 months. After maturing and infusing with the spirit character, it was then racked out of barrels to a stainless steel tank where we added gallons of rich blackstrap molasses, as well as fresh and dried ginger.
Tasting Notes
Pours a deep black espresso with a modest cap of tan latte foam. Aromas of sweet molasses and floral ginger greet the senses, followed by vanilla and cocoa. A sip reveals flavors of dark brown sugars, ginger spice, milk chocolate and toasted malt, with a silky vanilla and warming rum finish.
Food Pairings
A pear and gorgonzola salad, or nice clothbound cheddar for starters. Savory options could be Jamaican jerk chicken, braised short ribs or coffee rubbed smoked brisket. For dessert, think of dishes like a sticky toffee shortbread, flourless chocolate cake, or perhaps a vanilla bean crème brûlée.
