“Stout” wasn’t applied to beer until the late 17th century, and at the time it referred to the alcohol content of the beer, not the color. Over the next 50 years, any type of beer could have a stout variety, but soon became synonymous with porters. The stout as we know it today evolved in the 1800s when the use of black patent malt became common and “porter” was dropped from the name. Oatmeal stouts are brewed with up to 30% oatmeal in the mash. The smoothness of an oatmeal stout comes from the higher protein and lipids from the oatmeal.
Missing Links’ Oatmeal Stout is dark, full bodied, malty ale. The flavors are dominated by the dark roasted grains, with notes of chocolate and coffee coming through. The addition of flaked oats enhances the fullness of the body and complexity of the flavors.