Oatmeal Stout

Oatmeal Stout is a stout traditionally made with a 30% proportion of oats added during the brewing process. The process was popular in the Medieval period in Europe from the fall of the Western Roman Empire in the 5th century to the beginning of the Early Modern Period in the 16th century. Oatmeal Stout was a popular beverage because of its strong, smooth yet bitter taste, high alcohol content (upwards of 5.7 strength), and its healthy association with porridge.

There was a revival of interest in this type of Stout during the end of the nineteenth century due to its restorative and nourishing attributes. The practice remained popular in Norway, albeit with a lesser amount of oats, until the early part of the 20th century and was one of the first to be replicated by today’s micro breweries.

The allure of Oatmeal Stout, like our wide plank floors, lies in its rich history and the feeling that as you sip (or step) you are reliving that life.

Hand hewing a beam

Stoddard, New Hampshire