The process, in case it's not totally obvious, is this. In addition to 72 large oysters added near the end of the boil, Alex and Gerritt dumped in about twelve gallons of oyster juice (or brine or...). It smelled of the fishy sea. But, as Alex describes, the final result is pretty subtle.
Bazi Bierbrasserie Celebrates 2nd Anniversary
18 minutes ago
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1 comment:
I'm excited to try this year's batch! I've still not warmed to the likes of sour beers, so I don't drink a lot of Upright, but I tried their Oyster Stout at the tasting room last year, and was really pleased. Oysters make everything better!
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