Oyster Stout65 beers | 3.484 Avg Score
Stout and oysters first shared the table in the mid to late 1800s when both the beer and the food were cheap, plentiful, and popular in English pubs. The term “oyster stout” was probably first used by a pub to note how well the roasted flavors of stouts complimented the subtle flavors of the oysters. During the late 1800s and early 1900s, brewers attempted to add nutrition to their stouts by adding ingredients to create milk stouts, oatmeal stouts, and eventually, oyster stouts. Oyster stouts are brewed in much the same manner as other English stouts, with the addition of raw oysters added at various points in the brewing process, but most commonly during the boil. This unusual addition boosts the body of the beer thanks to the protein of the oyster. Oyster stouts are typically very roasty, slightly smoky and bitter, and finish dry. Although lighter versions of the style can acquire slight mineral qualities in the aroma and flavor, most oyster stouts gain very little from the oyster addition. Today, few oyster stouts are still in production, and many that claim to be oyster stouts do not actually use oysters in their production, but more and more brewpubs and small craft breweries are making attempts at the obscure style. Alcohol by volume typically ranges from 3.5% to 5.5%.