Last year, I figured out that I really like oysters. So, Val found a place in NYC (Crave Fishbar) that has a ridiculous oyster happy hour. They even have an exclusive beer from Mikkeller to pair with the oysters. How could I resist?
Trivia: According to untappd.com, “15 lbs of oyster shells later and here we have Shuckmaster Kolsch a 4.3% Oyster Kolsch. Oyster shells provide a touch of briny character to a classic warm-weather German-style ale. The salty addition is paired perfectly with the mild sweetness from the bready malts and mildly herbal hopping.”
Random: For Christmas Eve, Val and I bought a few dozen oysters, shucked them, made a compound butter and broiled them. They were amazing. We used some bee pollen in the compound butter, which gave it a hint of sweetness.
The beer poured with a quarter finger of pure white head that dissipated almost instantly and left no lacing on the glass. The body was a straw-yellow color and was completely clear with a lot of carbonation visible. The nose had the expected mineral water along with a touch of herbal hops. There was some bready grain as well. I didn’t pick up anything I could specifically note as brine in the nose. The taste started with bready grain and river rocks. There was a small amount of brine and it quickly went into some light herbal notes. The body was on the lighter side with a lot of carbonation. The finish was quick, but clean and crisp with brine. I thought this was a really good beer and it paired really well with oysters. I would definitely have this again.
Untappd Rating: 4.0/5.0