Did you know that January is National Oatmeal Month? We don’t make oatmeal, but we DO use oats in a number of our beers and thought they deserved their own little blog of glorification.
When most people think of oats in beer they immediately think of Oatmeal Stouts, but did you know that oats have so much more to offer? Don’t get us wrong, Oatmeal Stout is a noble and delicious style. We just want to give a hearty shout out to all the ways oats add depth and body to our recipes… from IPAs to Coffee Stouts, oats’ unique combination of proteins, starches, and oat gum are the perfect way to add hazy opacity and rich mouthfeel to beer recipes. Plus, they have the benefit of not needing to be milled before use the way malts do. Win, win!
One of the reasons oats contribute so much to the texture of beer is because the starches in oats are less fermentable than in base malts, like you would use in a Pilsner. This means that the enzymes involved in the brewing process don’t break the starches down as thoroughly, leaving more body and mouthfeel than a beer made without oats. This is something we are used to experiencing in stouts and full-bodied, filling beers but it’s also another way to enjoy pale ales and more. Our Amarillo-ish IPA, for examples, is made using oats!