Oats were undoubtedly a common
ingredient in ancient ales, as it was abundant, and beers made solely of barley weren’t necessarily the norm. As barley became the predominant brewing grain, others were phased out. Oatmeal found its way into stouts later on. Oats is a staple crop in the cool, maritime, breezy, and sometimes harsh climates of Scotland and England.

Coincidentally, these very same regions are the birthplace of stout. Though stout was first mentioned in brewing annals in 1677, it was really a reference to the heartiness of the brew, and was actually a stout porter.

So, what’s a spurtle (or spurtel, spurtil, spirtle or spartie)? A spurtle is a Scottish wooden kitchen tool dating from the 15th century, used to stir porridge, soups, stews and broths.

The rod-like shape means that porridge can be stirred without congealing and forming lumps, unlike a spoon that would have adragging effect.

Traditional spurtles have a thistle at the top, while modern ones have a smooth taper.

It is customary to stir porridge in a clockwise direction. But if we called our beer Clockwise Stout, you’d have more questions!

Spurtle Oatmeal Stout

Style Guidelines: Oatmeal Stou

Rotation Schedule: Not yet established

Food Pairings: smoked Reuben sandwich; brisket; aged cheddar; havarti; crusty breads; cold rare roast beef; cured Italian sausage; good quality chocolate; pancakes and waffles; ice cream float


Body: medium

Color: black-ish

Grain: British pale and roasted barley; American oats and crystal; Belgian chocolate

Bittering Hops: American Columbus

Finishing Hops: German Hallertau

Original Gravity: 1.064

IBUs (estimate): 30

Alcohol By Volume: 6.2%

First Tapped: May 4, 2017