Zwarte Zee Oesterstout Recipe 1407??

Zwarte Zee Oesterstout is een dik zwart volmondig zalig bier. Bij het openen ruik ik zoete chocolade en koffie. De kleur is dropachtig zwart met bruin schuim. De smaak is zoet. Het heeft een lichte prikkeling van koolzuur, maar dat is een heel lichte tinteling. De smaak is prikkelend. Volgens mij izt in de afdronk ook iets van ziltigheid verstopt. Dit is meer dan zo maar een bier. Als ik de ingrediëntenlijst zie dan zie ik ook waarom: gerstemout, haver, oesters, hop (Fuggles) en gist. Zou die Fuggleshop de smaak veroorzaken? Of de toevoeging van oesters? Hoe zouden ze dat hebben gedaan? Zouden ze zoals de Scheldebrouwers doen, het bier filteren door oesterschelpen? Of zouden er echt van die weekdieren ingaan? Zouden ze die weekdieren in de wort met en blender mengen?
Of enkel het kookvocht er bij doen en die oesters zo opeten? Ik heb werkelijk waar geen idee. Het bier zit in een mooi flesje met artistiek etiket en op de krookkurk staat 'recipe 1407'. Sorry, maar volgens mij is dat valse reclame. Dit recept kan nooit uit die tijd stammen... Dat lijkt mij erg vreemd. OP het etiket is namelijk te lezen dat het een recept is van Leon de Mooij en Jim Warmerdam, die met dit bier de 2015 brouwwedstrijd wonnen van Amateurbierbrouwvereniging 't Wort Wat. Zoiets doe je niet met een oud recept.

Het is een -in mij ogen terecht- prijswinnend recept!

Het is een combinatie die niet zo voor de hand ligt, beseft ook amateurbierbrouwer Jim Warmerdam. Bier, met oesters als een van de ingrediënten. Met zijn Oyster Stout wist hij dit jaar het clubkampioenschap van ’t Wort Wat, Nederlands grootste amateurbierbrouwvereniging uit Haarlemmermeer, te winnen. Met als beloning dat zijn Oyster Stout wordt gebrouwen bij Jopen Bier in Haarlem (www.laatste-nieuws-online.eu/artikel/jopen-brouwt-winnend-bier-met-oesters/1304068).
(www.haarlemsdagblad.nl/regionaal/haarlemeo/article28073670.ece/Jopen-brouwt-winnend-bier-met-oesters_?lref=r_regionaal)

Oesters lijken niet zo voor de hand te liggen, maar blijken al opvallend genoeg al vaker te zijn gebruikt:




Hey!
Oysters on the half shell, coming right up. LIke them? Yes?
But what about oysters in beer?
Not just with beer - but in the beer!
"No way!" you say?
Yes.You might even find a pearl in one of them. ;)
Jump right in and find a niche brew that is right from the sea, or at least from the water. :)
And while we are doing oysters - let's make some great Oysters Florentine - baked of course... and served with your favorite stout beer. I suggest a good dry stout. We'll catch dessert another time.
Beer Styles 101 - Ver. 2.0 ~ Oyster Stout
Oyster Stout
Originated in England & Ireland - very popular in London, using oysters from the Thames River
It is a dry stout beer with oysters added to the boil cycle for extra protein, which increases head retention.
May have a very slight metallic or briny flavor note.
Stout Beer Flight Shopping List:
Milk stout - It’s not just for breakfast - right?
Chocolate stout - Yes - that’s a fun one for sure.
Coffee stout - Espresso as it should be.
Oatmeal stout - A smooth breakfast in a bottle.
Oyster stout - What? - Oyster Stout?
Can you believe that someone would put oysters in beer?
“Shucks, you’re surely kidding - right?”
Nope, it’s true. ;)
In England, oysters and beer were often consumed together. Oysters were like the peanuts or pretzels of today's pubs - just a snack to go with your brew.
Having shucked many oysters in a seafood restaurant in my college days, I surely feel for those who popped open all those bivalves.
The oysters were eventually over-harvested, and as light lager and pilsner beers became popular, the oysters took an even harder dive.
Prior to my craft beer discovery, I’ve had beer and oysters together, as have many other people. But, not IN the beer. hmm.
“Are you serious - IN the beer?”
Yes, in the beer.
“Doesn’t that make for a thick gooey mess?”
It depends on how it’s done, and how many are used.
Some brewers use only a couple of oysters per barrel of beer. That’s only of one or two oysters for 31 gallons. Not exactly overkill.
Sorry Mr. Oyster. I’m sure you consider it overkill.
Others may use a bushel or more per batch. It depends on the size of the brew recipe and the desired results. I think that the desired result is a great tasting beer. So each Brewmaster uses her or his own “secret” technique and recipe.
Most breweries that make Oyster Stout, either boil them until the oysters mostly dissolve, or remove them before fermentation. When they open in the boil, their juice is added, too. And can you believe that some Brewmasters also add the shells to the mix?
It appears that most brewers clean the shells, with oysters still inside, and add them shells and all to the boil, where the oysters open. I’d be looking to escape that hot water too!
It’s easier and faster that way. Shuckin' is time consuming and somewhat risky, too. :)
Plus the shells add some calcium to the wort and produce a clearer beer due to the chemical attraction between the calcium and some of the proteins that create haze in beer. But that is for Chemistry 101, on some other day.
“But how does it taste?”
The taste is described as a stout with some slight mineral and briny notes added - “just a faint echo of the sea in a brew,” is my description.
For when boiled, they release a slight essence of minerals (zinc and iron) and a subtle hint of brine, and add a velvety mouth feel.
At least, that is what some tasters say. Others are unsure that they can tell a difference, but I suppose it sure is cool to say that they had oyster stout. ;)
Now if you’re interested in trying some oysters in your beer, I’ve found a few micro brewers who offer the style. Just watch out for the shells. - hehe
 (www.blackbucketbrew.com/inbox-magazine-issues/016-Oysters.html).


So look for your own local brand of oyster stout and give a try. It may be your own local pearl. Cheers!
Hey! Let's not overlook the lowly oyster...
"What does the oyster think
If oysters think
- which I surely doubt:
Of all the many oyster stouts?"