Monday, July 30, 2012 9:34 AM
While a lot of people favour their pilsners or pale ales, most of my favourite brews are of a deeper, darker hue.
I just love the complexity of flavours present in a good stout or porter, with the typical notes of chocolate and coffee contributing to the richness of the brew.
One of the most unique stouts brewed in New Zealand at the moment would be the Three Boys Oyster Stout. Made with real Bluff oysters alongside the hops in the boil, it's not suitable for vegetarians, but it is rather fantastic.
There are a few stories around to describe why oysters were first added to porters in the 1920's. One theory was that it was to add to the nutritional value of the beer, while another theory is that it was to convey the aphrodisiac quality of the oysters.
Whatever the reason, it does add richness to an already flavour rich style of beer.
The Three Boys Oyster Stout is at the toasty end of the stout flavour spectrum, with the roast malt coming through clearly in both the aroma and taste. There's a hint of brine, which helps to balance the malt.
The mouth-feel is smooth, and leaves the flavours lingering nicely on the tongue. If you enjoy a good stout, then this is a great one to try, not just for the novelty value of having oysters as an ingredient.
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