The history of such beers is murky and there are modern examples that are called oyster stouts but contain no oysters, rather they are meant to be paired with the bivalves and evoke images of the sea. Some modern versions simply use the shells, for the way in which they alter the water chemistry (lots of calcium), which creates a roundness in the mouthfeel of the beer.

Oysterhead Stout uses shell, meat, and liquor from the oyster, however, adding additional depth through the brininess of the meat and liquor. It’s subtle, but it is definitely there.

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