Let this beer warm up to the suggested serving temperature to experience what the brewer intended for you to taste. Expect an inviting aroma with notes of coffee, dark bittersweet chocolate, raisins, figs, rolled oats, multigrain bread, orange bitters, currants, and syrup. We found the flavor to be more firm than the nose implies, with bitterness coming in first and not bashful in the least. Bitterness fades to let mellow dark chocolate, and coffee notes emerge, along with some orange-peel and cocoa notes, a prominent and distinct scotch-meets-whiskey note, and then a drawn-out, super-dry, lightly bitter finish. The look is deceptive—a bit less dark than what you might expect from an oatmeal stout; but, man, does it deliver both hefts of flavor and ample body, thanks to the oats that really firm up the mouthfeel. As it warms, robust whiskey-esque notes really bloom. Partner up with thick cuts of grilled steak; we did a London Broil with the following marinade (this is for 1 steak; multiply quantity as necessary): 1 cup of Wild Goose Oatmeal Stout, 1/4 cup olive oil, 1/3 cup soy sauce, 1/3 cup ketchup, 4 tbsp Worcestershire sauce, 2 tbsp A1 Steak Sauce, 1 clove minced garlic, and 1 tsp of pepper.