Oyster Stout

Like a perfect couple, beer and seafood bring out the best in each other. In pFriem Oyster Stout, we paired jet black, dry and mineral-rich stout with fresh, fruity, and brine-rich kumamoto oysters. The result offers silky aromas of chocolate ganache and lemon that slip into rich notes of praline and sea breeze. It’ll bring out the best in you, too.

ABV 6.6

IBU 35

FLAVOR PROFILE

Bakers’ Chocolate, Petrichor, Fresh

AVAILABILITY

Limited

INGREDIENTS

Malt

Simpsons-Finest Marris Otter, Simpsons-Crystal Dark, Crystal Extra Dark, Thomas Fawcett Pale Chocolate, Simpsons Chocolate Malt, Simpsons Caramalt

Hops

Chinook, Cascade

Yeast

American Ale

SPECIAL INGREDIENTS

Fresh Kumamoto Oysters

History

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!

Tasting Notes

Oyster stout pours a deep charred mahogany with a persistent khaki foam. Silky aromas of chocolate Ganache, currants, lemon and brine slip seamlessly into rich flavors of praline, espresso, wet stones and sea breeze before a soft, dry, quenching finish of fruity salinity.   

Food Pairings

Oysters, mussels, lobster, crab, cams, scallops, and calamari. Ham, prosciutto, pancetta, and bacon. Hearty beef stews, short ribs, root vegetables, potatoes, stuffing. Chocolate based desserts such as truffles, crème brûlée, raspberry or strawberry tart.