How is an oatmeal stout typically enhanced for mouthfeel?

An oatmeal stout is typically enhanced for mouthfeel by using protein-rich adjuncts, such as oats. Oats contribute proteins and beta-glucans, which improve the beer's viscosity and create a smoother, creamier texture on the palate. This characteristic mouthfeel is particularly desirable in stouts, as it can enhance the overall drinking experience.

The choice to include protein-rich adjuncts like oats aligns well with the style's traditional profile, which emphasizes a silky mouthfeel. While other ingredients like roasted malts play a significant role in flavor and color, they do not specifically target mouthfeel enhancements in the same way that oats do. Increasing the use of hops may create bitterness and aromatic qualities but does not directly influence mouthfeel. Lactic sugars typically affect sweetness and can influence perceived body, but they are not standard in oatmeal stouts, which rely on oats for mouthfeel enhancement.