Oyster Stout

Beer and Seafood have been enjoyed together since we developed the good sense to consume either one. It’s no surprise then that in England the preferred pairing along the River Thames was that of jet black, dry and mineral-rich Stout with fresh, fruity and brine-rich Oysters. Like lovers, each brings out the best in the other. We, as Brewers, are an adventuresome bunch, so it was only a matter of time before the tasty bivalves made their way into a batch of beer. In the century or so since, Brewers have managed to stick oysters in every form into just about every stage of the brewing process. Some swear by shucking the oysters, others by just using the brine, others by just using the shells, and still others insist that one must simply enjoy the oysters while brewing a Stout in order to impart their lovely influence. Some add them to the mash, others to the kettle, some to the whirlpool and others to the hopback. For our version, we researched our favorite examples of the style and chatted with a few friends before deciding on adding exquisite Kumamoto Oysters directly to our kettle for the last ten minutes of the boil. A staggering 24 dozen Oysters later, the result is soft, dry, and chocolatey with just a delicate whiff of ocean breeze. Cheers!