Oyster Stout, the picture says it all

[jusware]

I've thought about brewing a beer and using Oyster Sauce in it, but never thought about using actual oysters. I grew up near Seattle .. I'm drooling just thinking about an oyster stout and oysters soaked in wort!! I brewed a bacon pale ale awhile back and ever since I've wanted to do another meat-beer. I've considered a smoked salmon smoke beer .. but didn't have the time to snag salmon during the run this year )-:

 

[DannPM]

This thread is making me crave fresh oysters now, damn it!

 

[passedpawn]

I have a friend who made clamato beer. It was pretty good (you have to like clamato to begin with, tho).

 

[bottlebomber]

This thread makes me want to make my morel mushroom beer I've been meaning to try.

Want to trade some morels for hops?

 

[fletchsj]

The Green Dragon has an Oyster Stout on deck right now. I'd imagine they will release it on Thursday like they do most weeks. Just an FYI for those in Portland wanting to try this on a commercial level.

 

[sudsmcgee]

Want to trade some morels for hops?

Sorry, with Label Peelers prices I'm all stocked up for probably the year. :rockin:

 

[Carter1932]

Here's a Brewing TV episode of brewing an Oyster Stout. This episode follows Lift Bridges Brewing on brew day and first pour. They say it adds an essence of the 'sea' to your beer, obviously salt is one component of that profile. Personally I'd prefer eating the oysters with a just a plain old run of mill stout, than dump them in wort.

Episode 48 - The World's Your Oyster Stout

 

[diverpat]

This stuff is actually coming along quite well. It's been in the bottle for two weeks so its not quite ready yet. It needs 2 more weeks.

I can't really tell what the oysters are adding to the flavor, at most a little saltiness but not much. I really like it, it should compliment our seafood Christmas dinner nicely! :rockin: I almost wish I would have added the shells also, just to go all out. To all those who find this repulsive, it's more of a mental hurdle then a flavor one with this beer.

 

[Rob_B]

I've had a bottle of Harpoon Oyster Stout in my fridge for awhile now, might just have to crack it open this weekend to try it out.

The recipe looks pretty straigt forward and simple. Thinking maybe trying a higher ABV brew could be nice since I doubt I would treat it like a session beer.

 

[NCGrayson]

Here's a Brewing TV episode of brewing an Oyster Stout. This episode follows Lift Bridges Brewing on brew day and first pour. They say it adds an essence of the 'sea' to your beer, obviously salt is one component of that profile. Personally I'd prefer eating the oysters with a just a plain old run of mill stout, than dump them in wort.

Episode 48 - The World's Your Oyster Stout

I'm surprised this is just now getting posted. I was going to but you beat me to it!

 

[unionrdr]

This just made me remember an oyster sauce for Virginia ham that Martha made for George Washington in "The Frugal Gourmet Cooks American" I still have most of. The book got used so much,the cover shredded off. Sounds like this oyster stout would go well with that!...

 

[Soma]

Harpoon's Oyster stout was delicious - toss those delicious creatures in!

 

[Brewpastor]

So, there is rumored to be a beer brewed in South America brewed with a whole chicken. Any takers?

 

[unionrdr]

I did see a different Harpoon at the new liquor store up on Detroit rd called Bundy's Beverage. It may've been that one?...gotta go look now. I'm thinking of pit bbq'd ham for New Year's again. This & oyster sauce would be nice.

 

[builderguy]

Hmmmm...now I'm curious....can't wait to hear how it turns out.

 

[j1laskey]

Harpoon has made 2 different batches of their Island Creek Oyster Stout for their 100 Barrel Series. Batch 30 was available starting in February 2010 and was brewed by Katie Tame. Batch 36 was available starting in March of 2011, and brewed by Bill Leahy.

Of the 39 batches made so far in this series, Island Creek Oyster Stout is the only duplicate.

I preferred Batch 30. I felt I detected a little more of a chocolate note, but what the hell do I know?!?!?!

I am still holding onto a bottle of Batch 36, and always on the look out for a stray bottle hiding on the shelves of a packie.

I really wish Harpoon would add this one to their line up....maybe to the Leviathan Series. :rockin:

 

[GodsStepBrother]

This stuff is actually coming along quite well. It's been in the bottle for two weeks so its not quite ready yet. It needs 2 more weeks.

I can't really tell what the oysters are adding to the flavor, at most a little saltiness but not much. I really like it, it should compliment our seafood Christmas dinner nicely! :rockin: I almost wish I would have added the shells also, just to go all out. To all those who find this repulsive, it's more of a mental hurdle then a flavor one with this beer.

I brewed mine this morning. I shucked them, just so they where open. I tossed them in shells and all, they where pretty tasty after being cooked in wort for 15 minutes .

 

[GodsStepBrother]

Here she is amazingly tasty and the oysters only come out in the nose. Kind of like smelling the ocean, very faint though.

good lacing to.

 

[prrriiide]

So, there is rumored to be a beer brewed in South America brewed with a whole chicken. Any takers?

Anything like this??

Cock Ale
Classification: cock ale, historical, 1500s, chicken, meat

Source: Chris Sutherland ([email protected]), 6/20/93
The recipe for authentic Cock Ale has finally arrived. Boy it sure is scary:

COCK ALE (circa the 1500's) A real recipe from some obscure text found in the Scottish Highlands... Enjoy....

Procedure:
"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flay him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel.

In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."

I, for one, have no plans to parboil my cock, nor flay him, nor stamp him.

 

[unionrdr]

Oooweee! Now why would I be apt to do such a daft thing?? Dang,that hurt just reading about it... But wouldn't the fat mess up the ale?

 

[coastwx]

Just saw this thread. At first I went... what??? Now I'm intrigued. Just a month ago I got a 5 gal bucket of oysters at low tide in Bogue Sound here in NC. These were delicious. I plan doing this every Nov/Dec now and may have to brew up a 5 gal batch next year.

 

[passedpawn]

Shuck'm suck'm eat'm raw