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Oyster stout

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thomasben:
Any suggestions would be appreciated. Wondering different ratios and methods y'all used when you brewed this. Thanks guys!

tschmidlin:
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.

erockrph:

--- Quote from: tschmidlin on October 20, 2012, 12:23:30 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 Remoulade sauce and a side of slaw.

--- End quote ---

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.

hokerer:

--- Quote from: erockrph on October 20, 2012, 05:47:31 AM ---But seriously, the only civilized way to eat an oyster is to shuck it and shoot it. Tabasco is acceptable, but optional.

--- End quote ---

The above is the correct answer !

ibru:
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

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