Ünnecessary Ümlaut

Oysters in a stout? Novelty beer deserves a novelty glass … or so I thought.

Oyster fans already know how well stouts pair with the briny little creatures (or so I’ve heard). Some go so well they’re even named Oyster Stouts. But how many are actually made with oysters? Very, very few. Regardless of difficulty, it’s a pretty damn expensive addition.

Thankfully, one legendary Boston craft brewer dedicated a small batch to the effort, Harpoon. It’s #30 in their 100 Barrel Series.

Seeing how I was just sent #34 and #35 by the same friend that sent me this so many months ago, I figure it’s time to crack into it. But c’mon. You see that gold foil top? Little details like that make me hoard bottles for eons.

Harpoon 100 Barrel Series #30
Island Creek Oyster Stout

It pours dark black with a frothy tan head that wouldn’t let go. No fishiness detected in the smell. Just wonderful roasted malts. The mouthfeel is creamy, milky, and smooth.

Through the milkiness the rich flavors burst forth; roast malts, hints of cocoa, and a bit of a hoppy bite. More dominant are the flavors of cola and—wait for it—oysters. Specifically that mineral, almost salty character. Much like the metallic taste you get with a nitrogen-poured stout. Only more earthy and smooth. True to the nature of Island Creek Oysters, known for their briney, buttery flavor.

Novelty or real deal? The verdict …

As much as I’ve been wanting to feature this awesome (it is awesome) beer bottle glass my Mom got me for Christmas, I must conclude—with all the powers of a Judge Judy rerun—these oysters were not used for novelty purposes. They add a satisfying earthiness that makes this worthy of tracking down. And pouring into whatever-the-hell glass you prefer.

For the beer geeks:

ABV: 5.5%  IBU: 35

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Video from the brew day:

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