Friday Brew Review – Island Creek Oyster Stout
In the last few weeks, I’ve turned the Friday Brew Review into a child’s birthday party. The normal group of friends, at the behest of the hosting mother, have been accompanied by those random kids from the third grade class that no one usually talks to. There was the poor kid who makes goofy faces when he thinks nobody’s looking. There was that kid who always brags about how his uncle works for Nintendo and hooked him up with an Ultra 64. And then there was that sweet little girl who always kisses every boy in class. Whore.
Party’s over, motherfuckers. Time to get back to the mainstays of the posse, the crewmembers who’ve proven their worth time and again. This week, I’m sippin’ on a stout.
Island Creek Oyster Stout, to be exact.
This beverage is a product of the Harpoon Brewery’s 100 Barrel Series. Essentially, this line is Harpoon’s foray into the world of limited edition brewing; every few months, a new brewer at the company tries her/his hand at coming up with a unique, signature beer that is without precedent. As a man that enjoys a quality beer, I was more than intrigued by the prospect of trying a beer limited to a single, one-of-a-kind batch.
The thirtieth session of the 100 Barrel Series is Harpoon’s Island Creek Oyster Stout. Other than the fact that they make people mad horny, I’ve never really been too interested in oysters. But the notion of using oysters as an ingredient for a stout seemed novel, and I didn’t want to pass up the opportunity to give it a taste. The brewery had this to say about its product;
Brewed by Harpoon brewer Katie Tame, using Island Creek oyster farmer Skip Bennett’s revered Duxbury Bay oysters, this beer has a rich body and smooth mouthfeel derived in part from a combination of roasted barley and chocolate rye malts. The roasted malt notes blend beautifully with the briny, mineral flavors of the Island Creek oysters. An addition of hops adds some bitterness to balance the malt sweetness.
Ok, I poured this bad boy into a standard pint glass and gave it a whirl. The aroma sucked up by my schnoz was fairly bitter, but with an underlying texture to it. Could it be the aforementioned minerals? I don’t know. Again, I am not an expert — just a regular dude who likes to drink beers. But wait — minerals? As in, vitamins and minerals? Those things are supposed to be good for you! So, without further adieu, let’s drank — bottoms up!
Island Creek Oyster Stout tastes like pretty much any stout I’ve ever sampled. It’s bitter at first, with a sweetness coating my mouth after the swallow. Also, I think it has a slight saltiness to it that helps put me in the drinking mood. When I close my eyes, the warmth swelling across my face hits me and I can practically hear the banter in the smoky lounge I’d rather be sitting in.
Eyes open and I’m back in the bedroom of my parents’ suburban abode. Fuck.
As advertised, Island Creek Oyster Stout rocks a roasty robustness. In fact, the stout works as a perfect compliment to the pizza crust I’ve been snacking on. The lightly burnt *crunch* of the dough works its way into the pants of the stout, making the roasted notes moan in delight. It’s really quite erotic. Or frightening.
I’m glad that this week sees me returning to the dark style of beer that I love. The thirtieth entry into the 100 Barrel Series isn’t quite as heavy as I’d prefer; I’ve put away the twenty-two ounce bottle and still feel empty enough to do some serious rollerblading. But I’m not going to bitch and moan. Life’s too short.
Island Creek Oyster Stout — B+