I said earlier today that my palate wasn’t refined enough to pick up on things like oyster flavours in a beer, and I thought I’d just make absolute sure of that by taste-testing a Three Boys Oyster Stout.
The things I do in the name of research!
The Oyster Stout does indeed contain Bluff oysters, which to me seems both wonderfully decadent and borderline bonkers.
I’ve just done a bit of research (Wiki’d it) and apparently the first known use of oysters in the brewing process was in 1929 in New Zealand. Cor, first that, now Rex Attitude – Kiwi brewers certainly are are a pioneering bunch!
Apparently the protein in the oysters give the beer a bit more body*… and a lot of people say that if you drink more than six of them you will actually start talking like a pirate. Nah, nobody says that, some people do that they can detect a hint of sea/brine/oysters when they drink it though.
The OS pours an almost pitch-black with a decent tan head. It smells of bitter roasted coffee, and dark chocolate. Once in the mouth I also got other subtle flavours – soy sauce, little a herby/medicinal note (licorice?) and something like the strong, dark treacle that my grandma used to give me on a spoon as a kid. It’s slightly spicy with a nice bitter kick at the end, and has a smooth, full mouth feel. Unfortunately – or perhaps actually quite fortunately, I just couldn’t pick up on any shellfish.
Arrr, matey, ’tis a fine stout indeed!
*According to my dad people used to put dead rats in cider for the same purpose. Somehow less appealing, no?