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General Category => All Grain Brewing => Topic started by: thomasben on October 19, 2012, 09:52:23 PM

Title: Oyster stout
Post by: thomasben on October 19, 2012, 09:52:23 PM
Any suggestions would be appreciated. Wondering different ratios and methods y'all used when you brewed this. Thanks guys!
Title: Re: Oyster stout
Post by: tschmidlin on October 20, 2012, 07:23:30 AM
I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with tartar sauce and a side of slaw.

Oh, and take the reserved liquid, add a little water and boil it briefly to sanitize it, then dose it in the keg.

Or I might get the oysters and steam them, then serve them on the half with a little lemon and tabasco, maybe some butter.  Use the steaming water the same as above, dosing in the keg.

Once you have a feel for the quantity of liquid you want to use, then just toss it in at the end of the boil to save yourself the trouble.
Title: Re: Oyster stout
Post by: erockrph on October 20, 2012, 12:47:31 PM
I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with tartar Remoulade sauce and a side of slaw.

Fixed it for ya.

But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco is acceptable, but optional.
Title: Re: Oyster stout
Post by: Hokerer on October 20, 2012, 02:23:49 PM
But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco is acceptable, but optional.

The above is the correct answer !
Title: Re: Oyster stout
Post by: ibru on October 20, 2012, 03:09:10 PM
I like oysters fried or barbequed, but yes shooters are best, followed by a drink of porter or stout. The oyster stouts I've tried have not been good IMO.


Bruce
Title: Re: Oyster stout
Post by: ccfoo242 on October 21, 2012, 03:23:38 PM
What the heck does an oyster stout taste like? I've been too scared to try.
Title: Re: Oyster stout
Post by: brushvalleybrewer on October 21, 2012, 04:55:31 PM
I would probably get some shucked oysters, drain out the liquid, pat them dry, bread them and fry them, then serve on a bun with tartar Remoulade sauce and a side of slaw.

Fixed it for ya.

But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco Horseradish is acceptable, but optional.

Fixed it for ya.  ;)

What the heck does an oyster stout taste like? I've been too scared to try.

The only one I've ever had is Yard's (http://www.yardsbrewing.com/ales/signature-ales/love-stout). You should try it at NHC (http://www.homebrewersassociation.org/pages/events/conference) next year. It tastes like a dry stout. Which is great… if you like dry stout… which I do.
Title: Re: Oyster stout
Post by: denny on October 21, 2012, 05:23:49 PM
The historical info I've seen suggest that traditionally the oysters weren't used at all.  The shells were added to the kettle to increase the Ca levels.  That sounds a hell of a lot better to me than adding oysters!
Title: Re: Oyster stout
Post by: jeffy on October 21, 2012, 05:26:29 PM
I had a very nice one in Asheville this summer at a seafood restaurant with a sabco brew magic system.  The oyster flavor adds some brininess and quite a bit of texture.
Title: Re: Oyster stout
Post by: mabrungard on October 21, 2012, 06:07:54 PM
I'm in Seagrove, FL right now and enjoyed some raw oysters last night.  I agree with Jeff that oysters and the brine they contain will add flavor to the stout.  We know that stouts and porters compliment the flavor of oysters (thus Guinness sponsoring the world oyster shucking championships) and it makes sense to incorporate the components of that flavor into a stout.  I'm not sure that the flesh adds anything to the beer, but the fluids that could be expressed from the oysters probably do.  I agree with Denny that oyster shell could add some Ca, but the opportunity to dissolve that relatively 'bound' calcium seems limited.  I'm betting that some effect of the oyster shell could also be the salts that might still be coated with. 
Title: Re: Oyster stout
Post by: tschmidlin on October 22, 2012, 06:39:26 AM
I just don't agree, raw oysters are fine if they are kumamoto or something like that, but some of the big ones we get are best fried or grilled.  If I have to chew it a bunch to shoot it, I'm out.

I think you guys are right about the shells being used as opposed to the flesh.  I've had a couple of "oyster" stouts, the oysters had a minimal impact.  Not sure what they did though.
Title: Re: Oyster stout
Post by: jeffy on October 22, 2012, 02:19:16 PM
The beer I had in Asheville used oysters in the boil, but I can't remember how many.  Seems like 20 in 10 gallons….   The beer was good enough to have two pints with dinner.
Title: Re: Oyster stout
Post by: greyghost on October 26, 2012, 06:15:25 AM
Try this   http://www.byo.com/stories/recipeindex/article/recipes/114-stout/2375-black-pearl-oyster-stout-
I brewed this with a few changes. Smoked 2# of 2 row with alder. It came out super. Took some to my HBC meeting for a open judging finished 2nd to a killer mead with a 40 something score. They are still talking about it 2 months later.  Mine ended up at 6.9%. The only people that didn't like it were the ones that wouldn't taste it.
Title: Re: Oyster stout
Post by: micsager on November 01, 2012, 03:06:37 PM
I recently brewed a crab stout. 

Threw 4, live Dungeness crabs in the boil pot with about 20 minutes left.  Once the floated to the top, we pulled them out.  Also added about 2tbs of Old Bay in a ten gallon batch.  This is for a "strangebrewfest" held close to me each year. 

We've been drinking it the last couple days, and it's actually very good.  So far, all who have tasted like it.  (or they are just being nice) 

The hardest part was cleaning the outside of the crab. 
Title: Re: Oyster stout
Post by: greyghost on November 03, 2012, 06:47:08 AM
I have got to try this  ;D
Title: Re: Oyster stout
Post by: alcaponejunior on November 03, 2012, 05:59:32 PM
I recently brewed a crab stout. 

Threw 4, live Dungeness crabs in the boil pot with about 20 minutes left.  Once the floated to the top, we pulled them out.  Also added about 2tbs of Old Bay in a ten gallon batch.  This is for a "strangebrewfest" held close to me each year. 

We've been drinking it the last couple days, and it's actually very good.  So far, all who have tasted like it.  (or they are just being nice) 

The hardest part was cleaning the outside of the crab. 

That's bold!  Sounds delicious!  I would love to try that idea myself some day...  8)

Oyster stouts haven't been super common for me to try, but the two I have tried, I liked.  They were mostly a dry stout with just a tinge of oystery-ness.  Too much oyster would be pretty bad, IMO, but a little bit adds complexity.

Oysters should be done in a shot glass with cocktail and hot sauce ::)
Title: Re: Oyster stout
Post by: theoman on November 14, 2012, 10:11:29 AM
I recently had a bottle of Marston's Oyster Stout. There are no oysters in the beer, but they claim it goes well with oysters. I enjoyed it with smoked pilchard.
Title: Re: Oyster stout
Post by: nunciyo on January 31, 2013, 10:13:49 PM
I recently tried

http://beeradvocate.com/beer/profile/735/87764

It was tasty, but I guess I was expecting the flavor contribution to add more. It was a good stout with a bit of a slight chalky/salty taste to it.

"Marooned on Hog Island has an ABV of 7.9% and was brewed using Magnum and Willamette hops and top fermenting ale yeast, Pale Malt, 120L Crystal Malt, Rolled Oats, Carafa Malt, Chocolate Malt and White Wheat, along with the most special of ingredients: 450 pounds of Hog Island Sweetwater oyster shells."
Title: Re: Oyster stout
Post by: Jimmy K on February 01, 2013, 02:22:23 PM
I recently brewed a crab stout. 

Threw 4, live Dungeness crabs in the boil pot with about 20 minutes left.  Once the floated to the top, we pulled them out.  Also added about 2tbs of Old Bay in a ten gallon batch.  This is for a "strangebrewfest" held close to me each year. 

We've been drinking it the last couple days, and it's actually very good.  So far, all who have tasted like it.  (or they are just being nice) 

The hardest part was cleaning the outside of the crab.

Somebody went under a dock
And there they saw a rock
It wasn't a rock
It was a Choc Lobster (http://www.dogfish.com/brews-spirits/the-brews/brewpub-exclusives/choc-lobster.htm)!
Title: Re: Oyster stout
Post by: HoosierBrew on February 01, 2013, 02:31:04 PM
+1 to the Marston's - a good beer.  I also had another "Oyster Stout" ( name eludes me), which made sure to mention that it contained no oyster components, that it was just a stout brewed to compliment the flavor of oysters. Don't think I 'd be as thrilled to try one that included it !
Title: Re: Oyster stout
Post by: snowtiger87 on February 01, 2013, 10:23:20 PM
I thought that historically they used the oyster shells as fining agents.
Title: Oyster stout
Post by: denny on February 01, 2013, 10:42:08 PM
I thought that historically they used the oyster shells as fining agents.

Not a bad possibility.....I had also heard that the shells were used to provide calcium.  As far as I've been able to find, the oysters themselves were not traditionally used.
Title: Re: Oyster stout
Post by: bluesman on February 02, 2013, 02:45:28 AM
I recently stopped into Stewart's Brewing Company in Bear, De, which is about a 30 min drive from my house. They recently won a silver medal at the 2012 GABF for their Oyster Stout. Ric Hoffman is the head brewer, as well as a really nice guy. I ordered a pint of their medal winning Oyster Stout and a BBQ Brisket Sandwich. All I can say is...WOW! Surprisingly, it doesn't taste like oysters, and I'm a huge fan of fresh shucked raw oysters. It (the beer) has a slight salty/mineral taste though. I really enjoyed it...and the BBQ Brisket sandwich as well.
Title: Re: Oyster stout
Post by: Hokerer on February 02, 2013, 02:36:35 PM
I recently stopped into Stewart's Brewing Company in Bear, De, which is about a 30 min drive from my house. They recently won a silver medal at the 2012 GABF for their Oyster Stout. Ric Hoffman is the head brewer, as well as a really nice guy. I ordered a pint of their medal winning Oyster Stout and a BBQ Brisket Sandwich. All I can say is...WOW! Surprisingly, it doesn't taste like oysters, and I'm a huge fan of fresh shucked raw oysters. It (the beer) has a slight salty/mineral taste though. I really enjoyed it...and the BBQ Brisket sandwich as well.

The $64,000 question, though, is did you ask him if he used actual oysters in it?
Title: Re: Oyster stout
Post by: fmader on February 03, 2013, 06:18:10 PM
What the heck does an oyster stout taste like? I've been too scared to try.

I would say it tastes like a stout with salt added to it. I've had Flying Dog Pearl Necklace (bought it because of the epic name) and 21st Amendment Brew Co Marooned On Hog Island. Neither were bad, but not my favorite.
Title: Re: Oyster stout
Post by: firedog23 on February 03, 2013, 07:45:54 PM
If anyone is ever in England around this time of year, it is oyster stout season and Adnams does a great oyster stout. Not too many breweries do a real oyster stout but Adnams pulls it off. BTW, I hate oysters in any other fashion.
Title: Re: Oyster stout
Post by: jeffy on February 03, 2013, 08:59:32 PM
What the heck does an oyster stout taste like? I've been too scared to try.

I would say it tastes like a stout with salt added to it.

I'd say that's pretty accurate.  You can imagine tasting the ocean, with a briney background.  The best one I had was at a nano brew restaurant in Asheville, N.C.