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The story of The Porterhouse begins in 1989, when Liam La Hart and Oliver Hughes bought a run-down building in Bray, which became the original Porterhouse. They ran the bar with a strict philosophy, producing beers strictly in ‘traditional’ ways to create a more organic product than mass-market beverages."
Porterhouse Oyster Stout...$3.99 / 11.2oz
"This gently flavored stout has a roast malt character, full body and an aromatic character from the Goldings hops, Fresh Oysters added during the brewing process, lend a discernbile yet unidentifiable note." -- Back Label
"A well balance stout with a silken mouthfeel then more sweetness derived from fresh oysters shucked into the conditioning tank." -- website
Grain: Pale Malt, Flaked Barley, Roast Barley, Black Malt, Crystal Malt.
Hops: Galena, Nugget, East Kent Goldings.
This is the first Oyster stout I have seen in Missouri.
What is an Oyster Stout?
"Oysters have had a long association with stout. When stouts were emerging in the eighteenth century, oysters were a commonplace food often served in public houses and taverns. Benjamin Disraeli is said to have enjoyed a meal of oysters and Guinness in the 19th century, though by the 20th century oyster beds were in decline, and stout had given way to pale ale.
The first known use of oysters as part of the brewing process of stout was in 1929 in New Zealand, followed by the Hammerton Brewery in London, UK, in 1938. Several British brewers used oysters in stouts during the "nourishing stout" and "milk stout" period just after the Second World War." -- wikipedia
Modern oyster stouts may be made with a handful of oysters in the barrel or, as with Marston's Oyster Stout, just use the name with the implication that the beer would be suitable for drinking with oysters.