Oysters and beer. Oysters in beer?

Upright Brewing, one of the best new breweries operating today, has an intriguing new beer coming out tonight: Oyster Stout. Made in collaboration with the soon-to-be-open Alchemy Brewing, the new beer is a traditional stout made with oyster liquor and fresh oysters cooked right in the brewing kettle. It sounds crazy, but this style of beer has been enjoying a small revival this year. Brewer Alex Ganum describes it as “a distinctly full-bodied and creamy stout with a touch of brine on the finish.”

The natural pairing with this beer is of course oysters. Oysters and stout go well together, and I’m looking forward to seeing how the brine in this beer matches them even better. If you’re in Portland you’ll have at least two chances to try it. Tonight is Upright’s release party from 4:30-9 in their tasting room at the Left Bank Project. Then on Thursday, March 4 at 7:00 pm, we’re bringing a keg to Branch Whiskey Bar on Alberta St. Branch will have fresh oysters, housemade sausages, and plenty of whiskey to go with the oyster stout. I’ll be working a guest shift behind the bar as well, serving up beer and cocktails for the first time since Carlyle’s closure. Both events should be a lot of fun, so I hope to see many of you there to try this unusual ale.

Previously: Upright’s Flora Rustica Saison made an appearance in a tasty drink at our NovemBEER for Charity cocktail event

Comments

  1. Ouroboros says:

    I had a chance to taste the Oyster Stout at a beer-pairing dinner at Aquariva last week. It was really tasty: a rich stout with a faint hint of brine on both aroma and aftertaste. Lovely stout.

    I’ll try to make it to the event at Branch, and see you there.

  2. Jake B. says:

    I’m sure someone could be more elaborate than me, but I believe the shells of oysters were used in old english stout recipes as a method to add calcium to the beer drinker’s diet. Rogue (Oyster Cloyster Stout) and many other breweries have tinkered with the recipe in the past. The best is the oysters are already cooked when done brewing so you can chow down on them afterwards. I spelled my name right this time!

  3. Jake B. says:

    Also a write up on the oyster liquor would be greatly appreciated. Sounds interesting in an open minded way.

  4. Jacob Grier says:

    @Jake B.: Glad you got your name right this time! The oyster liquor isn’t as exciting as it sounds, I think it’s just the liquid inside of an oyster. But if someone wants to make an actual oyster spirit, I’d be up for trying it…

  5. Jake B. says:

    I wasn’t all that it excited either. Maybe a bloody mary spin off featuring tomato water or a perfectly good way to kill someone’s lemon drop obsession

  6. Brian says:

    Maybe an oyster + clam spirit… Maybe to be paired with some good seared tuna? Wouldn’t that be something else!

  7. Brian says:

    Great post. It’s hard to say just how they did it in the mid 1800′s. There are many differing opinions out there. What I did (yesterday actually) was use 10 Oysters (super briny Wellfleets) shell and all in the final 15 minutes of the boil. Thats 10 oysters in a 5 gallon batch of dry stout, we’ll see just how well the brine/oyster come through in a few weeks after primary.

    Tossed up a quick blog post on it yesterday, check it out if you like.

  8. Brian says:

    also a quick note on the use of the shell – the shells charge works very well in removing heavier proteins and organic matter from the beer, essentially works as a fining agent. End result – hopefully a cleaner beer that allows the brine to shine through a bit more.

  9. You actually make it appear so easy together with your presentation however I in finding this matter to be really one thing which I think I’d never understand. It kind of feels too complex and very extensive for me. I’m having a look ahead for your subsequent post, I will attempt to get the hang of it!

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