Highland Oatmeal Porter
This style was born on the docks of the Thames of London where dock workers or porters delighted in the strong dark ales brewed by the local pubs with roasted malts. This gave rise to the name by which this style is still known. A porter was traditionally served with oysters, the least expensive food available to the dock workers. Highland Brewing has taken this style a step farther with the addition of a judicious amount of flaked oatmeal which helps attain the smooth silky character of our porter.