The wave of oat stouts came from Scotland and northern England at the end of the 19th century, riding on the fabled health benefits of oats and alcohol. Thanks to the high protein content in oatmeal and oat malt, the mouthfeel is very smooth and the
of roasted malts slightly fades into the background. This creates a very pleasant roasted chocolate experience. In Coming Oat from Zichovce, in addition to oatmeal and malt, they also used golden Golden Naked Oats, which have a light hint of nuts, which is nicely reflected in the taste. More Ver menos