Explore Beers By Style

Hell’s Black Intelligencer

Jun 222013

Alcohol by Volume (ABV): 6%
Brewed By 3 Floyds Brewing Co.
9750 Indiana Parkway
Munster
Indiana
USA
North America

www.3floyds.com

Have you tried this beer? Share your thoughts on Hell’s Black Intelligencer by filling out your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
please wait... Rating: 0.0/5 (0 votes cast) Submit Your Review

Have some thoughts on this beer? Enter your comments belowCancel reply

Oatmeal Stout Traits

Click the below buttons for a more detailed description of Oatmeal Stout style traits

Beer Style Description

Oatmeal stouts include oatmeal in their grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy. A roasted malt character which is caramel-like and chocolate-like should be evident — smooth and not bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and nut-like) are prominent. Color is dark brown to black. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance if present. This is a medium- to fullbodied beer, with minimal fruity esters. Diacetyl should be absent or at extremely low levels. Original gravity range and alcohol levels are indicative of English tradition of oatmeal stout. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.

Alcohol By Volume Range

4.2-5.9

IBU's Range

25-40

Aroma

Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.

Appearance

Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).

Flavor

Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.

Mouthfeel

Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.