Angasi oyster brew debuts

NEW BREW: Beer Garden Brewing owners Mark and Janie Butterworth enjoying  a glass of their new Coffin Bay Angasi oyster stout.

NEW BREW: Beer Garden Brewing owners Mark and Janie Butterworth enjoying a glass of their new Coffin Bay Angasi oyster stout.

BEER Garden Brewing is about to debut another interesting brew, this one based on a flavour pairing that can be traced back to 19th-century England – oysters and stout. 

The brewery will launch its Angasi Coffin Bay Oyster Stout at the Great Australian Beer Spectacular (GABS) Festival on Friday. 

The festival showcases the best Australian and New Zealand craft breweries and cider producers and features hundreds of beers and ciders – including up to 180 made just for the event.

Beer Garden Brewing co-owner and brewer Janie Butterworth said it was the brewery’s first foray into the event and they would have kegs at the Melbourne and Sydney legs of the festival. 

“The idea is that all the GABS beers are unique and brewed especially for the festival,” Mrs Butterworth said.

“Our Angasi has been getting quite a bit of interest due to the provenance of the ingredients and while we have conducted in-house tasting sessions of it we are really looking forward to the feedback from the broader craft beer community.”

Mrs Butterworth said she had wanted to brew an oyster stout even before opening the brewery.

“It has been a style I have wanted to brew since well before we even opened that has finally come to fruition,” she said.

“There were several pilot brews in the lead up to brew day.”

The native Angasi and Pacific oysters, supplied and shucked by Odyssey Oysters, were added in a permeable sack during the boil and removed prior to ferment.

Mrs Butterworth said the oysters were there to add depth to the stout and the end result was a beer rich in flavour with a silky finish.

She said the local release of the stout would be limited to 915 640-millilitre bottles with a label designed by Daniel Wells-Smith.

Mrs Butterworth said there would be a local launch of the stout this winter.