During the middle ages oats were a very common ingredient in beer. Some beers were up to 35% oats; but too much oats means a very bitter beer. By the 16th century oats had fallen out of favor for brewing. That all changed in the 19th century when stout beers where being re-branded as “invalid beers” for the ill. It was believed that a beer with oatmeal would have restorative and nourishing powers. In fact it was even prescribed as a medication. By the 1950's the desire for “invalid beers” such as Oatmeal Stout had tapered off and for a time in the 1970's no commercial brewer produced an oatmeal stout. Today Oatmeal stouts do not usually taste specifically of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats. The gums increase the viscosity and body adding to the sense of smoothness.
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