I once took down four dozen oysters in one sitting. I felt terrible and was possibly found retching later that night, but my victory over the mountain of bivalves is a story I proudly share far too often to those who care far too less. But what to wash it all down with? The variety of oyster-paired wines of the Northwest flow like the waters of the Totten Inlet, however, a good oyster stout is hard to find—it’s not a style often seen ’round these parts.
Spokane, Washington’s No-Li Brewhouse knew there was no one better to team up with for such an endeavor than Washington’s proprietary seafood darling, Taylor Shellfish Farms, and did so for their seasonal Oyster Stout. Brewed with dark chocolate and extra special malt, flaked oats and lactose, pounds of Taylor’s Totten Inlet Pacific oysters were added in the final five minutes of the boil to create this specialty ale. Although not wildly aromatic with notes of oyster, the saline comes through like the breeze of the Sound after notes of mocha, toasted oats and roasted grains fill the nose. The palate volunteers flavors of slight sweetness from cocoa and soft cream which dissipate to a round, medium-bodied mouthfeel and a finish of salted caramel.
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