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Rocky Mountain Oyster Stout

Discussion in 'Homebrewing' started by Thickfreakness, Jan 30, 2013.

  1. Thickfreakness

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    My local Zymurgist is going to be brewing a Rocky Mountain Oyster Stout soon... anyone else ever done this? What should I expect? I'm not even sure I wanna be around for this one! Points for experimentalism and out and out BALLS (Pun intended)! I can't imagine the Bull parts will actually add that much to the taste, but what do I know. Thoughts?
    thanks...
     
  2. VikeMan

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    That's nuts.
     
    Rau71, Jimjohson, KevSal and 5 others like this.
  3. kjyost

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  4. AlCaponeJunior

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    It's real. A bit gimmicky, but I'd probably try it. Heck, we eat chorizo here, how back can RMO stout be? :rolleyes:
     
  5. SFACRKnight

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    Rocky Mountain Oysters are actually tasty as hell. They remind me of a creamy calamari when they are done right. I could see said ingredient adding texture to the brew in the same way lactose does, or a high mash temp.

    And yeah, it was an April fools joke initially and came to be a real brew around last years GABF.
     
  6. premierpro

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    I think I would rather have them on a plate with a beer then in my beer!
     
  7. WickedSluggy

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    Sounds like a perfect recipe to get Jack off the beer and on the wagon.
     
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  8. Jimjohson

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    Puts a whole new spin on the name "Beernuts".
     
    AlCaponeJunior likes this.
  9. sergeantstogie

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    Good head retention?
     
  10. Ricelikesbeer

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    Wyncoop had this one on tap for a while, and I was at the parade of darks that they hosted when they first made the beer. I stopped at their booth, but couldn't bring myself to try it. Sounded super gimmicky and pointless.

    "3 balls per barrell"- I doubt that would add any flavor whatsoever anyway. That's such a tiny amount of something that woudln't probably impart much flavor without a ton of it in there.
     
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