The oldest food regulation law still enforced today dates to 1516 in Germany. It states that only barley, hops, and water would be used to produce beer (the fermentation process and yeast's role were not well known at the time). While this law is still enforced in Deutschland, many other countries often use various other ingredients to produce a wide variety of beers.
One such ingredient that originated in several English stouts is rolled oats or oatmeal. The use of these oats creates an abundance of sugar that allows the beer to ferment to a smoother, sweeter brew that complements the traditional malted barley and dry hops.
In the case of the Anderson Valley Brewing Company (based out of Mendocino County in Northern California), their brew pours a thick, richly dark stout with a very thick, rich head. On the nose the beer gives a strong note of hops followed by coffee and mocha. On the palate, the beer is incredibly smooth and full, starting with a sweet and creamy carmel flavor that leads to a very round espresso and cocoa taste. On the finish, the dry bitterness of the hops kick in leaving a complex finish that begs for more.
Overall this is a very balanced stout that has incredible complexity and fullness, even if being a bit too biting on the finish.
Final score: 94
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