This beer doesn’t know if it wants to be a milk stout, oatmeal stout or an english stout and it doesn’t have to.
"white" oatmeal stout. smooth as silk "white" brewed with british malts, creamy oats, cocoa nibs, vanilla and coffee.
This stout is big, rich and malty. black in color, with thick, long-lasting tan head. it’s dark color and deep-roasted flavor comes from the use of roasted and black barleys.
Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted bitterness in the finish. coffee-like roasted barley and roasted malt aromas are prominent. some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. hop bitterness may be moderate to high. hop aroma and flavor is moderate to high, often with american citrus-type and/or resiny hop character. the perception of fruity esters is low. roasted malt/barley astringency may be low but not excessive. diacetyl (butterscotch) should be negligible or not perceived. head retention is excellent.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.