Tasting Oyster Stouts

The Atlantic:

Oyster stouts are exactly what they sound like: brewers shuck in five or six bivalves per barrel during the brewing process. By the time the beer is done, the oysters have completely dissolved, leaving behind just the faintest hint of salinity. Beware, though: Some brewers, like Marston's, don't actually use oysters in their oyster stouts; the name is simply to suggest an appropriate accompaniment. Still others, like Massachusetts's Cape Ann Brewing, will use shells, but not the oysters themselves, to balance the mineral content of their water.

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Comments

[mamacat]

06:01 AM on 09/14/2010

Thanks for the article. Since the only one the author recommends, Flying Fish Stout, is not available in California, it looks like we on the West Coast will not be enjoying this culinary experiment soon.

I recently discovered a store called Bevmo, which stocks all kinds of Porters, Stouts, and other dark beers. My fridge now runneth over with the heavenly brews.

[LastTexasRose]

03:14 PM on 09/13/2010

Yuk

[mamacat]

06:02 AM on 09/14/2010

My partner and I truly enjoy dark beers, while our sons-in-laws won't touch them, calling them motor oil. A matter of taste, I suppose.

[LastTexasRose]

11:26 AM on 09/16/2010

I love dark beers, imported beer, german, chinese, mexican, ales, etc
but the thought of having fish or shellfish in my beer just makes me cringe