remove the haze-causing proteins that are typically safe and sometimes even more delicious – but generally not as visually appealing to the average consumer. The ClockTower Brew Pub’s brewmaster, Patrick Fiori, uses oyster shells from Whalesbone for this beer, and the results are simply fantastic – on its own or paired with delicious oysters.
ClockTower Whalesbone Oyster Stout ABV = 5% 27 IBUs The beer is a deep chestnut brown with orange pekoe tea hues and a thick nitrogenated taupe head. Aromas of sweet caramel, lightly roasted coffee, whole wheat bread crusts and a bit of salt water brine are intriguing and unusual. It’s slightly sweet to start, with caramels and milk chocolate up front before almost-weak (as in not full-strength) coffee, toasted grainy bread, a mellow hint of smoke with a slightly oily salty taste – not unlike a single malt scotch. Silky smooth and very creamy, very nicely balanced, it has a light to medium body with a slight souring before the oily salty sensations linger and then softly fade. Really easy to drink and a great representation of the style, this beer is absolutely perfect with oysters, of course. The creamy roasted maltiness enhances the fatty salty- sweet super-freshness of the oysters, making this a perfect pairing and a fantastic reward at the end of a long day or week.
This fantastic beer is served only on tap and exclusively at all Whalesbone and ClockTower locations.
Jeff O’Reilly is the General Manager of D’Arcy McGee’s on Sparks Street and a freelance beer writer/ speaker/emcee/presenter. He is the Director of Beer Programming at The Ottawa Wine & Food Festival, and an Advisor to The National Capital Craft Beer Week. He teaches the Prud’homme Beer Certification Program in Ottawa.
www.bounder.ca BOUNDER MAGAZINE 35
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