Tuesday, April 3, 2012

Delaware Oyster Stout (16 Mile Brewing Company)

Through some combination of rest, vitamin C, and regimented nasal irrigation, I managed to snap back from my cold within a week. It was no fun being unable to taste beer!

I decided to return to Ulysses and give 16 Mile's Delaware Oyster Stout more of a fair trail. (I reviewed it in a cursory fashion last week) I was pleased to confirm the impression that my dimmed had senses hinted at: it really is a delicious stout.

Although I could not definitively assess the beer's appearance in the lighting of the bar, it is black enough to get the point across. There was negligible head when it was served to me the 10 oz. tulip glass. The aroma when cold was quite subdued, giving up only an earthy scent reminiscent of tamari.

To the taste, the beer is presents an initial mineral note that settles down into the smoldering undertones of the cherrywood smoked malt. My assumption is that this mineral quality comes from the dissolved oyster shells, and possibly somewhat from the meat. There is a play of dark chocolate and espresso hints there as well. Despite fairly sharp carbonation, the stout still pulls off a creamy and satisfying mouthfeel. The finish is long-lingering and smoky.

If you drink this looking for a briny or fishy quality, you will find none. Whether the chocolaty complexity of the main body owes solely to the malt or whether it gains from the oysters is beyond me to determine, but it was fun to ponder.

Delaware Oyster stout is a fine, contemplative brew. I'll admit that it is the first beer from 16 Mile that I have been excited about. This is encouraging, because it can't be easy to nail this unique style, and I believe they've done it. I doubt they will bottle this recipe, but I would love to see them come out with it in bars seasonally.

Featured beer:
Delaware Oyster Stout

No comments:

Post a Comment