Okay, so that wasn’t the first thought I had when I heard that Waverly Brewing Company, the new-ish brewery located between Hampden and Woodberry, was making beer flavored with real oysters. The oyster stout is a collaboration with The Local Oyster, and uses oyster shells, meat, and brine to the mix. This is apparently an increasingly popular method for craft breweries, and one that stems from a nineteenth-century tradition of adding oyster shells to provide calcium carbonate, which helps make the beer have a smooth mouthfeel. The oyster meat and juices adds a note of briney-ness that is prized among certain beer-and-seafood aficionados.
“Hopefully those oysters will impart a little oceanic salt that’s a background note,” brewer Roy Fisher told Baltimore Magazine. “We used a chocolate barley, English yeast from our friends at Key Brewing, and went heavier on the roast. We like to experiment, but this will be the most out-there beer we’ve ever done.”
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