You may have heard of Dublin Oyster stout. Oysters make a great pairing with a hearty roasty stout, but some brewers even go as far as to add oysters to the brew itself. The theory, apparently, is that the calcium carbonate in the shells helps to counteract the harsh-flavour-causing acidity of the black roasted barley.
Since we don’t serve the dreaded Guinness, we’re always on the look-out for something new and stout-like to serve on P-day. This year, we were tempted to try an oyster stout, and had begun to look up recipes. But that was before we found 18 and a half kilos of oyster mushrooms!
As you can see, Pleurotus ostreatus, is also known as oyster mushroom because they look like a big ol’ crop of oysters on a rock. This one tree had more shrooms on it than we could carry.
And that got us thinking – what if we made an oyster MUSHROOM stout? Oyster stout. Oyster mushrooms. Our foraging basket was stuffed with 20 kilos of grade A pun, and we never let a pun go to waste. So, this St Patrick’s Day, try Saint Cloak, a silky roasty oatmeal stout, with an unmistakeable dose of the deep forest – a trace of fungal fagrance – a slight umami base. It works. Try it. Believe it. St Patrick’s day 2017.