Montauk brewery does a scallop stout, and it didn’t really have any flavors of the ingredient the year I got out to their taproom to have it. I made a small batch of HB with enough scallops to taste them and a tincture of bacon. (Bacon wrapped scallop stout, sounds interesting) I will not be repeating this brew. Maybe use just the shells for the calcium. The vast majority of commercial oyster stouts are just shells and perhaps a small amount of salt to give the perception of brine.Have been wanting to do an oyster stout for sometime as its one of my favorite ingredients/brews, and thinking..... what other mollusks have people brewed with?
Snails.... Mussells...... ?
Would love to hear
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