If you’re going to drink beer for breakfast, it might as well be an oatmeal stout. Picture a brown-headed strong stout beer that’s extra smooth and a bit sweeter than normal due to the addition of oats to the mash.

Of course, the paragon of the Oatmeal Stout style is Sam Smith’s Oatmeal Stout from Tadcaster, England. They revived the style, defunct since WWII, in 1980. Do yourself a favor and stock up.

The style is a popular one in America’s microbreweries as well. You can often find them in places where the brewer is kinda tired of making the same old pale ales and IPAs.