In 18th century London, the word ‘stout’ was used for the strong and heavy beers. This is a variation of the Sweet Stout which has a small amount of oat instead of toasted malt, strengthening its body.

Fragrance: medium toasted grains.Low fruity scent. Colour: black. Creamy, massive, persistent froth, light brown (as light coffee or cinnamon) to brown colour. Taste: medium sweet to medium dry, with the complexity given by the oat and dark grains. Oat may add a nutty, grainy or earthy flavour. The dark grains can be combined with the malt sweetness to give the impression of chocolate or coffee. Mouth-feel: soft, silky, medium body. Creamy. Carbonation is medium to medium-high.






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