I'm currently drinking Pork Chop Stout.
My own recipe that contains REAL pork juice. A rich dark absolutely crystal clear, full flavored stout with a creamy tan head. I like to say "a pork chop in every bottle", but that isn't true. It's aged quite awhile.... brewed Nov 21st.
I cooked a pork loin in the slow cooker, drained off the liquid and refrigerated it. The gelatinized pork juice....no salt or spices.... was incorporated into this stout just to I could say I'd brewed with meat.
This is a true "meal in a bottle" stout, not a "light dark beer" like Guiness. It contains the minimum daily requirements of everything, including things you never realized there was a minimum daily requirement of!! ;-)
My next stout will be a oyster stout, but a stout almost in name only, with minimal roast barley flavor, the color provided more by midnight wheat, and with a significant and noticeable oyster presence.... at least that's the goal. Should the oyster be confined to stouts in brewing? How about a oyster pils? ;-)
H.W.