{"id":10840,"date":"2021-07-31T12:03:20","date_gmt":"2021-07-31T10:03:20","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/oyster-stout-la-birra-con-lostrica-dentro\/"},"modified":"2023-05-02T12:27:38","modified_gmt":"2023-05-02T10:27:38","slug":"oyster-stout-la-birra-con-lostrica-dentro","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/oyster-stout-la-birra-con-lostrica-dentro\/","title":{"rendered":"Oyster Stout, the beer made with… oysters!"},"content":{"rendered":"

I know, when you think of oysters your mind immediately races to their pairing with champagne. But it wasn\u2019t always like this.<\/span><\/p>\n

Long before <\/span>monk Pierre P\u00e9rignon<\/span><\/a> made wine <\/span>mousseux<\/span><\/i> south of the Ardennes, not too far away, on the other side of the English Channel, the English had involuntarily already created an outstanding culinary pairing: <\/span>beer and oysters<\/b>.<\/span><\/p>\n

Before gracing sophisticated and extravagant banquets as the perfect <\/span>premi\u00e9re dame,<\/span><\/i> served on a bed of ice, this prestigious bivalve mollusk, the quintessential and iconic symbol of modern luxury-food, had far more <\/span>humble and modest<\/b> origins.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

PROLETARIANS AROUND THE WORLD, UNITE OVER OYSTERS<\/b><\/h2>\n

I know this is breaking your heart, but it\u2019s true: salty (and nowadays expensive) oysters were the standard budget meal in the United Kingdom, the most common food among the working class at the time.<\/span><\/p>\n

The next time they charge you \u20ac15 for three B\u00e9lon oysters, you\u2019ll look at them with thinly veiled disdain, oh… when a love dies.<\/span><\/p>\n

The reason for this is simple: <\/span>the cliffs of England were truly teeming with them<\/b>, and they cost nothing more than the effort of going to get them.<\/span><\/p>\n

This was true not just on the island of Great Britain, but also in Ireland, France, Belgium, Holland, and all of the Channel Islands.<\/span><\/p>\n

\u00a0<\/span>And what beverage would have accompanied the dinner of a British laborer if not a good <\/span>stout<\/b>, impenetrably dark and with an intense toasted aroma.<\/span><\/p>\n

This beer, today a symbol of Ireland and by the rest of us commonly known as \u201c<\/span>Guinness<\/span><\/a>-like\u201d, was actually first brewed in London, at the docks, as the official beer of the <\/span>porters<\/span><\/i>, the dock workers at the port on the Thames.<\/span><\/p>\n

Rich in flavor, yet affordable<\/b>, so as to adapt to their means, in just a short time it became very popular among all social classes, sending blonde ale packing.<\/span><\/p>\n

The most common food plus the most common beer… it wasn\u2019t long before the two became a successful pair.<\/span><\/p>\n

In the 18th century, <\/span>oysters <\/b>were the salted peanuts of today, <\/span>set out on the bars of pubs and taverns <\/b>as a snack between one pint and the next.<\/span><\/p>\n

Consumption was so high that British brewers learned to improve beer by <\/span>using the crushed shells<\/b>, which were rich in calcium carbonate. Oysters are a bit like pork, nothing gets thrown away.<\/span><\/p>\n

\"pub<\/p>\n

FROM BEER AND OYSTERS, TO OYSTERS IN BEER<\/b><\/h2>\n

It was like this until 1929, when an unknown <\/span>master brewer from New Zealand<\/b> decided to put a whole <\/span>oyster<\/b>, shell and mollusk, directly into his wort for about thirty minutes during the <\/span>boiling process<\/b>.<\/span><\/p>\n

We don\u2019t know if this was an accident, recklessness, or divine inspiration, but one of the most unconventional beers in history was born: <\/span>Oyster Stout<\/b>.<\/span><\/p>\n

Dark, smooth, and light (4.5%-6%); where sweet and bitter meet <\/span>sapid and umami<\/b>, and where, in addition to the usual coffee, chocolate, and caramel flavors, one can recognize <\/span>iodized and briny notes<\/b>; basically like a coffee prepared at the seaside.<\/span><\/p>\n

It was an enormous success as people were already used to drinking <\/span>stout with oysters<\/b>.<\/span><\/p>\n

But, as we know, trends inexorably pass, and pale ales returned once again to the city, declaring the end of stout and all of its descendants, including Oyster.<\/span><\/p>\n

Furthermore, due to the <\/span>excessive exploitation and consumption <\/b>of this beloved shellfish, as well as the consequences of the Industrial Revolution and the <\/span>waste water that was discarded in the English Channel<\/b>, the oysters\u2019 habitat experienced an irreversible decline, repositioning them as a luxury food.<\/span><\/p>\n

\"ostriche\"<\/p>\n

OYSTER STOUT, THE BEER OF IRELAND<\/b><\/h2>\n

The brief, but blinding, meteoric rise of Oyster Stout made landfall on two, less industrialized and decidedly less affluent, nearby islands: <\/span>Ireland and the Isle of Man<\/b>, where it became, despite remaining a niche beer, the signature product of the local brewing industry. It was from here, starting in the 1970s, that it won over the<\/span>United States<\/b>.<\/span><\/p>\n

While current English beers, like that of <\/span>Marston’s Brewery<\/span><\/a> in Wolverhampton, keep \u201coyster\u201d only in the name, as an homage to the past or to suggest a pairing, breweries on the islands and in the United States, like the famous <\/span>Oyster Stout of the Porterhouse Brewing Company<\/span><\/a> in Dublin, <\/span>still use the entire oyster<\/b>.<\/span><\/p>\n

What about in <\/span>Italy<\/b>? I invite you to try two fantastic examples which our country\u2019s renown creativity has produced, obviously with an Italian twist: the first one, \u201c<\/span>Perle ai Porci\u201d, from the Birrificio del Borgo<\/span><\/a> in Rieti, made with Fin de Claire Breton oysters and <\/span>Telline del Litorale Romano oysters (<\/span>part of the Slow Food Movement<\/span><\/i>)<\/span><\/a>, and the Milanese one, \u201c<\/span>Impe Stout\u201d, from the Birrificio Lambrate<\/span><\/a>, with mussels and dulse seaweed.<\/span><\/p>\n

Would you like one last recommendation? If you happen to be in <\/span>Dublin<\/b>, head immediately to the <\/span>Porterhouse Temple Bar<\/span><\/a>, located in the Porterhouse neighborhood, where every evening, to this day, they serve <\/span>Oyster Stout paired with high quality oysters<\/b>.<\/span><\/p>\n

And as long as you happen to be on the island, remember that every year in September, in the port city of <\/span>Galway<\/b>, on the western coast, the <\/span>Galway International Oyster Festival<\/span><\/a> takes place, the <\/span>most important event <\/b>dedicated to these mollusks, where you\u2019ll be able to taste all off the best Oyster Stouts served with oysters.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

One of the least common, and decidedly borderline, styles in the landscape of international beers.<\/p>\n","protected":false},"author":6,"featured_media":10249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[102,83,652],"tags":[491],"solution_tag":[],"class_list":["post-10840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosity-and-education","category-magazine-en","category-public-post","tag-beer"],"acf":[],"yoast_head":"\nOyster Stout, the beer made with... oysters! - Vinhood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhood.com\/en\/magazine-en\/oyster-stout-la-birra-con-lostrica-dentro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oyster Stout, the beer made with... oysters! 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It wasn\u2019t long before <\/span>London\u2019s Hammerton brewery<\/span><\/a>, in Barnsbury, duplicated the recipe, bringing it from the former British colony to the capital in 1939.<\/span><\/p>\n