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Oysters and stout are a classic pairing, but their marriage has as much to do with geography as taste harmony between the creamy, briny mollusk and the roasty character of the beer. � In 19th century England, oysters were so cheap and plentiful they were served in pubs as bar snacks alongside the typical English stouts, writes Beer Hunter Michael Jackson.� By the early 20th century, black stouts had been replaced by pale ales as the standard quaff, and once-plentiful oysters were gone, victim to over-dredging.
Despite their long history as a duo, oysters were only first utilized as an ingredient in stout in 1929 in New Zealand; the London brewery Hammerton followed in 1938.� Now brewer Casey Hughes has picked up the torch for Flying Fish's new, one-off, big-bottle release: Exit 1 Bayshore Oyster Stout.
A hearty mashbill of Belgian pale, Maris Otter, chocolate, medium crystal and roasted malts plus flaked barley go into the wort, which is spiked by 80 whole Port Norris, NJ oysters -- shell and all -- for each 20 barrel batch.� After swimming in the boil for 20 minutes, the oyster bags are fished out (and then eaten, all chocolaty and gummy, by Hughes and brewery staff).� The signature Guinness yeast gets things going.
"I was inspired by Tom Kehoe's original Yards Love Stout, which was brewed with oysters," says Hughes. "I really wanted to try out this style, but there were no recipes or amounts anywhere that I could find."� The trial and error method has yielded a unique, deep black brew that shows a sweet vanilla and chocolate aroma but drinks super smooth, with some creaminess and body contributed by the oysters.� The shellfish show up in force in the finish, which is minerally, chalky and totally dry. Consumed side-by-side with salty Pemaquids from Damariscotta Bay, Maine and slightly subtler Wellfleets from Cape Cod, Mass., the sweeter, chocolate notes of the stout come far forward and made the oysters finish much longer on the palate.
Taste the pairing of Exit 1 Bayshore Oyster Stout with its natural mate this evening at a launch party given by the Mink family at Oyster House (1515 Sansom St.).� From 6-8 p.m., Delaware Bay oysters will be $1 each and Exit 1 will be pouring in a super-limited draft format.� From 7-9 p.m., the Standard Tap (901 N. Second St.) will pour the very first firkin of Exit 1.
Look for bottles of Exit 1 at both Foodery locations (837 N. Second St.; 324 S. 10th St.) today as well.� Exit 1 is a one-time-only beer; 1390 cases of 25-ounce bottles and just 80 kegs were produced.
See how oysters off Exit 1 are being restored at DelawareEstuary.org
Hey Felicia, Mags and Kelly will be there, so should you. Matt
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