Advice on oyster stouts?

I am personally a fan of the Oyster Stout that Flying Fish makes:

“Exit 1 - Bayshore Oyster Stout

The third stop on our multi-year trip to explore New Jersey through its beer and culture takes us to Exit 1.

The southwest bayshore has been supplying oysters to Americans since colonial times. Until the 1950s, hundreds of millions of oysters were harvested annually. Now, thanks to efforts by many organizations, the oyster is coming back.

Oysters and stout had long been associated in the UK, but the tradition was gradually lost. Exit 1, an “export style” stout brewed with oysters, celebrates this tasty combination. The creamy flavor of English chocolate and roasted malts harmonizes with minerals from the oyster shells. Irish ale yeast adds a bit of fruitiness and a dry crispness. This rich stout is perfect for cool weather–and especially delicious when paired with a few Jersey oysters on the half shell.”

I wonder if you contacted Flying Fish if they might provide more details: grain bill, hops, which ale yeast strain, etc.

My read of the above is that Flying Fish solely used oyster shells in brewing this beer (for mineral content). Maybe they would confirm this for you?

Cheers!

 

Doh! I just re-read what I posted above and Flying Fish details the yeast strain they used: Irish Ale.

Cheers!

 

There is no reason why you would be required to stick with a stout as a base beer. There is also no reason why you would have to limit yourself to just oysters. I think a shellfish medley is the way to go. Oysters, clams and mussels. Make a Shellfish Saison with Du Pont yeast. The lemon and pepper notes from the yeast would pair well with the shellfish medley.

 

Funky Buddha makes an oyster saison called Pearl Diver.
http://www.beeradvocate.com/beer/profile/31805/144866/

 

@Brew_Betty that sounds gross. Skip the diacetyl rest and you can have lemon butter shellfish saison.

 

Haters gonna hate.

 

I think some brewers use the whole oyster, i.e. the shell and "meats", but personally I would just use the shells, cleaned of all fishiness. So yeah definitely just look for shells, much cheaper, unless you're planning on having an oyster roast or fry.

 

3 floyds mutiny and the mollusk was pretty tasty. Either zymurgy or BYO had a write up on oyster stouts last year. May be worth checking out.

 

Some sort of smoked beer with oysters sounds really good.

 

Stout with seafood -- great pairing.
Smoked beer with seafood -- great pairing.
Seafood in beer? No thanks.

 

I was just thinking Gose, but a Lichtenhainer could be nice too.

 

I'm landlocked in CO so we just use Rocky Mountain oysters...

 

I had an oyster pale ale on tap at Madtree's brewery here in Cincinnati, and thought it was great. Bright, citrus hops up front, with a subtle earthiness from the oysters. Apparently the brewery used oyster meat, and not the shells which I thought was weird. Only heard of 'shell-only' oyster beers before this one.

I agree. A smoked stout with oysters would be the way to go IMO

 

I've had an Oyster Stout (with real oyster meat & shells added) and it was nowhere near as "seafoody" as I was expecting. It was not bad, but I wouldn't drink it again. Disclaimer - I'm not a big shellfish fan to begin with!

 

I enjoyed the Rocky Mountain Oyster Stout at Wyncoop a couple of years ago, it made me feel strong and manly.

 

I brewed an oyster stout and used cleaned shell and meat. Actually added extra smoked oyster meat.
Really enjoyed the impact the shells had on the body and pH of the beer.
As stated above I has no "fishy" taste or smell.
People I didnt tell about the oysters had no idea they were used, and it was one of my most complemented beers.

I have now used shells in my last 3 stouts with great results.
I average 4 cleaned shells/ 2.5 batch added at 10mins.

I'm intrigued by an oyster saison, with meat and brine, could be cool.
Maybe some lemon zest and sour the wort a bit?
Maybe i'll work on a recipe...

btw I LOVE oysters!!!!!!!!!!!!

 

Flying Fish used the entire oyster, in bags for about 10-15 minutes of the boil, as noted (starting around 1:40) in this official video from FF.

 

I'd appreciate it if you did the Shellfish Medley Saison just to prove to @SFACRKnight wrong. Thanks in advance!

 

I do an oyster/clam stout each year. Add them during the boil before you add hops. They are absolutely delicious. Pretty much just adds a lightly salted characteristic to the beer.