Share Blog
Double Shuck - Imperial Oyster Stout

Double Shuck - Imperial Oyster Stout

24 Sep 2015

“Double Shuck” our 11% Imperial Oyster Stout with two hundred fresh Lindisfarne oysters in the mix… Thestory of oysters and stout began in the Victorian Taverns of yesteryear when the cheap bar snack of choice was the shallow water bi-valve washed down with gallons of porter stout. Roll on 2015 and on a sunny Saturday...

Double Shuck - Imperial Oyster Stout

"Double Shuck" our 11% Imperial Oyster Stout with two hundred fresh Lindisfarne oysters in the mix...  The story of oysters and stout began in the Victorian Taverns of yesteryear when the cheap bar snack of choice was the shallow water bi-valve washed down with gallons of porter stout. Roll on 2015 and on a sunny Saturday in July, two brewers armed with two hundred Lindisfarne oysters, lemon juice and a bottle of Tobasco in hand decided to get loose and make an Imperial oyster stout.   The briney juice and plump protein rich meat are a perfect match for roasty silky smooth stouts. Why would we then put put Oysters ‘in the beer’ rather than ‘with it’? the shells add mineral complexity, the meat contributes to mouthfeel and the briney juice helps round out the flavour of the roastie grains. We boiled them, seaweed and all, for 90 minutes; the 2000 litres of wort smelled like an oyster shell bisque…. The oyster meat and brine were added at the end of boil along with smoked paprika. We based the malt bill on the dry Irish style choosing the grain carefully. We wanted the subtle complexity of the oysters to come through, we were also keen to get this beer to be a bit different; to stand out in it’s flavour profile and to make people think how great dark beers can be. We wanted to make a beer that would be the king of steaks, a beer that would finish off a some perfectly cooked dry aged beef. We settled on the name ‘Double Shuck’ principally because there were two of us shucking the oysters. The term ‘shuck’ means to open the oyster shell with a knife; we managed to break a few blades, and would be lying if we said they all made their way into into the brew kettle..: ) This beer should be served at cellar - room temperature to best enjoy. Tasting this beer when too chilled you miss it’s subtle complexities. Silky smooth and balanced with the right amount of roast complimented by the oysters and a hint of the sea; seek out and pair it with oysters fresh or cooked or for surf / turf try the ultimate luxury of ‘carpet baggin’ fresh oysters sandwiched into a fat piece of fillet steak. We have re-fermented the beer in bottle with champagne yeast and given an optimum drinking window of approximately 3 years. Aged now for two months it is drinking fantastic fresh, we expect with time the roast character will mellow a little. We’re lucky as brewers we have the opportunity of tasting our products throughout their life cycle, as an experiment try opening one every few months and see how the flavours develop. Available in 330ml bottle with bespoke artwork by Zuzana Kerdova.

NEXT BLOG

Meet the Brewer with Cornelius Beer & Wine

ON THURSDAY, 15 OCT 2015 AT 21:00 £15 PP Tempest MTB The Safari Lounge, Edinburgh, UnitedKingdom We’ll be rolling our tastings of new limited edition beers including Harvest IPA and our brand new Double Shuck Imperial Oyster Stout and Longer White Cloud Imperial Pale Ale!!! plus you’ll get nibbles and great chat from the joint Tempest and Cornelius...

Discover