As much as I enjoy a bitter beer, or an idiosyncratic one, Convict Hill Oatmeal Stout confuses the outward appearance of refined taste with the taste itself. An intensely sour and dark beer, it swings away from the pleasurable dimensions of beers toward small rooms full of “experts” who like highly demonstrative, artificed tastes. Such drinkers are looking for a beer to talk about how much they enjoyed, rather than enjoying it, while overpraising it like metalcore in a big heavy metal magazine. They will discuss its oddities, use vague terms like “creamy,” and generally miss the point: this beer is designed toward unbalanced extremes to make talking points, and has character within.
As a result, it makes a terrible everyday beer, and while it might be good as a Guinness substitute in a black and tan where a dark and bitter beer is necessary to offset the Bass or other pale ale used in contrast, by itself constitutes the same kind of unpleasant drinking experience that eating straight dark chocolate provides to the culinary palate. Like gourmet food that carries the pretentious epithet an acquired taste, this oatmeal stout misses out on the balance of a really good version of this sub-type, in which harvest flavors balance the bitterness to create a sense of transition, and instead aims toward something for gritted-teeth hipsters to use as a conversation topic when explaining the superiority of their taste to yours. At that it succeeds because there is so much to talk about but none of it is interesting. Take for example the separation of flavors so that the aftertaste is a tarry version of the foretaste; or perhaps, the strange fermentation overtones as if something random were included in the vat, or the process did not quite complete. Independent breweries are quite trendy now but this beer shows that it is not the size of the brewery, but the intent of the brewer, that makes a great beer instead of a faddish mediocre one.
Quality rating: 2/5
Purchase rating: 1/5
Tags: beer, convict hill, oatmeal stout
