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stout

All about oyster stout

by Jacob Grier on June 7, 2010

I’m writing a new drinks column for Culinate.com. In my first article I take a look at the new popularity of stouts brewed with oysters:

For beer lovers, oysters and stout are a classic pairing. But how about oysters in stout? It may seem strange, but oyster stouts have emerged as one of the hot trends in beer this year, with brewers across the country tossing a few shellfish into traditional stouts.

Read the whole thing here.

Culinate is also the website behind Mark Bittman’s How to Cook Everything iPhone app, which looks worth checking out for home cooks.

Previously:
Oysters and beer. Oysters in beer?

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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

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Beer of the year

by Jacob Grier on January 2, 2009

The Baltimore Sun’s Rob Kasper asks for people’s nominees for 2008 beer of the year, with Rob staying local and suggesting Clipper City Winter Storm, Flying Dog Gonzo Imperial Porter and Brewer’s Art Resurrection. For me it’s Goose Island’s Bourbon County Brand Stout. Here’s how brewer Greg Hall describes it:

I really wanted to do something special for our 1000th batch at the original brewpub. Goose Island could have thrown a party. But we did something better. We brewed a beer. A really big batch of stout—so big, the malt was coming out of the top of the mash tun. After fermentation, we brought in some bourbon barrels that aged the stout. One hundred days later, Bourbon County Stout was born. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. It overpowers anything in the room. People have even said it’s a great cigar beer. But I have yet to try a cigar that can stand up.

I haven’t tried it with a cigar, but it really is an amazing beer. It’s thick as tobacco spit (in a good way), with the bubbles just barely there at the edge of the glass. Incredible flavor and 13% abv. It won’t be available much longer, but if you love big, dark beers and can still find it on shelves it’s definitely worth checking out.

In other beer news, 2008 ended on a good note for those of us who lament the growing nanny state. The big brewery-funded Portman Group backed down from its allegations that Orkney Skull Splitter Ale sported a “violent” label and that BrewDog’s Punk IPA, Riptide, and Hop Rocker were also inappropriate. Skull Splitter’s an old favorite and Punk IPA’s a solid ale too, so I’m glad to see they fought back and preserved their brands.

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