Both shellfish and beer could be considered bosom buddies of fermentational greatness... but how about a shellfish beer? Even while sifting through the amazingly large selection at Popeye Beer Club, the words Oyster Stout still stand out. I believe my internal answer was "why the hell not?"
The Iwate Kura Oyster Stout brewed by Sekinoichi Shuzo in Ichinoseki-shi is unique in as many ways as its ingredients would suggest. Using only the fermented shells of the oyster to add to the flavor, the stout has a hint of fishy aroma right away. The roasted malts, coffee, dark sugars, and caramel you would expect in a stout are mixed with a slightly salt watery taste that's mainly covered by the alcohol (which rings in at 8.00% ABV). There's also a very tiny hoppy bitterness at the tail end as well. Surprisingly, it's the alcohol flavor and not the saltiness of the oyster shell that hangs around well after the sip is done.
I ordered what I thought would be more of a science experiment than anything, and wound up with a damn drinkable stout. I wouldn't plan on an evening of only oyster stouts, but I would definitely drink it again if the opportunity presented itself.
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