Years ago I remember reading how oysters and stout pair so well together. This is true and this not a new thing. In the 18th century when porters and stouts were the mainstay, oysters were cheap and plentiful and the working class discovered how the briny and mineral flavors melded so well with the dry roasted flavors of the ale. Eventually pale ales became the dominant style and the cost of oysters rose.
Leave it up to the Americans to rediscover the perfect match and combine the two together to form an oyster stout. Continue reading