As part of the Stout family Oatmeal Stouts are usually black with flavours and aromas derived from the use of roasted malts. Minimal hop and fruit may be present but should allow the malt to dominate. The addition of Oatmeal gives Oatmeal Stout it's name and creates a more rounded beer with the oatmeal adding sweetness to temper the bitterness from the roasted barley. The oatmeal also contributes to creating a smoother mouthfeel and may be the first noticeable difference to standard stouts before sweetness in the form of caramel, coffee or chocolate come through.
Session Stouts are up to and including 4.9% ABV, stronger than this they become Premium Stouts, for which there is no upper ABV limit.
Colour
Dark brown to black, colour of the head, if present, may be cream or light brown
Clarity
Clear to bright, though the colour of the beer may require it to be back lit to confirm
Carbonation
Low
Alcohol
Not detectable in lower strength examples
Hop
Not present in any great quantities
Malt
Present and dominating throughout
Esters
None
Phenols
None
Fermentation By-Products
None
Body
Medium, but with smoothness from the addition of oatmeal
Carbonation
Low
Finish Length
Medium, but can be long and lingering in the more roasty examples
Attenuation
Tend to be sweet but with some residual bitterness
Hops
Mostly UK grown hops are used to play a supporting role to the malt
Malt
Malt defines stouts from the dark colour to the roast flavours, this comes from heavily roasted barley such as Chocolate Malt and Black Malt
Water
Often 'Burtonised' by larger brewers but town water can be used
Yeast
Ale
Dancing Duck - Dark Drake (see photo)