Oyster Stout!

[Brew Cat]

I've yet to brew one myself, but plan to. Most places that carry oysters around here (Gulf Coast) also sell just Oyster Stock, which is water the sacks sit in prior to hitting market. (Meat is also held in water and packed in it if shucked, and some of that water is available as 'stock') I plan to use that instead of the actual Oysters or shells when I finally brew it. (in the boil) It is an excellent umami addition for any Gumbo or Stew, so I can't imagine it would be terrible in a Stout. If you buy it, it is usually filtered so there are no shells/sand, but of course, it would qualify as a 'shellfish' warning product.

I have my ingredients all measured out and ready to go but the local beds keep getting flooded with the rain. My nephew is over in Mystic and he may come on brew day so hopefully he can get some up there. They have some in the grocery but I'm hell bent on using local.
All the oysters are the same animal but every river mouth has a different flavor some more briney than others. I've had farmed in baskets and they seem to be kind of bland. There seems to be a lot of small oyster/clam outfits popping up. Guys get a boat lease some flats and work them. I think the state my be giving some incentives like they do for small breweries. They actually have an oyster trail here in CT like a brewery trail which they also have.

 

[Brew Cat]

Had some fresh shucked for lunch yesterday! (I guess I should have ordered a Stout to go with them!)

well that was how it was originally done in Brooklyn which at one point was the oyster capital. Brooklyn famous for Beer and Oysters

 

[Mont Y. Märzen]

I have my ingredients all measured out and ready to go but the local beds keep getting flooded with the rain. My nephew is over in Mystic and he may come on brew day so hopefully he can get some up there. They have some in the grocery but I'm hell bent on using local.
All the oysters are the same animal but every river mouth has a different flavor some more briney than others. I've had farmed in baskets and they seem to be kind of bland. There seems to be a lot of small oyster/clam outfits popping up. Guys get a boat lease some flats and work them. I think the state my be giving some incentives like they do for small breweries. They actually have an oyster trail here in CT like a brewery trail which they also have.

Best of luck getting some. I've only ever tried them from Chesapeake Bay and the northern Gulf Coast, and I have to say, Gulf oysters win hands down for flavor in that match up. (the Bay was good, but *too clean* for my raw preference.) I don't know what NE varieties are like. I find all Gulf seafood to be much saltier than other locales. (sometimes that is good for the variety, sometimes not, depends on the species)

And yes, even here, different areas/beds have different flavor based on the waters they feed and grow in. Some are practically buttery on their own.

I'd love to hear how it turns out!