Filthmuppet (33) - Newtown, - NOV 5, 2004
2.3 AROMA 3/10 APPEARANCE 2/5 TASTE 4/10 PALATE 3/5 OVERALL 11/20
Not as interesting as a expected, no real meaty and robust flavours. Wasn’t porperly carbonated but i dont think that made much difference, needs time and more tweeking. I want the oysters that came out of the brew, sure they would taste awesome.
destroye7 (312) - Montreal, Quebec, CANADA - JUN 18, 2007
3 AROMA 5/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 12/20
On TAP at the BREWHOUSE in Melbourne. Dark brown color. No particules in suspension. Roasted beanny taste. Low carbonation and no head.
mullet (849) - Melbourne, AUSTRALIA - DEC 17, 2004
3.8 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 3/5 OVERALL 16/20
At the JS Brewhouse in Sydney. Pitch black and completely opaque with a thin latte-like head. Aroma is initially very deep burnt hardcore roast action, then some great English fruitiness comes through, then more charcoal and grainy chocolate like my home brewed stout and perhaps some subtle saltiness. N2 doesn’t seem to affect the aroma much which is good. Fruity malt flavour, quite sweet, then lots of burnt roasty goodness. Finish is bitter without being overly bitter. Very slight roasty sourness. Very nice. The best commercial beer I had in Sydney (and gets the overall tie with eczematic’s Belgian Strong Ale).
Betty (236) - Walgett, NSW, AUSTRALIA - NOV 1, 2004
2.8 AROMA 5/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
Not properly "gassed" said the bar lady, but I still got some. This is fine, but tastes a little like an un-aged version of my homebrewed stouts: it’s not clear what will develop form this yet I reckon. The burnt dark malts are still coming through heaps and it’s a little underhopped for mine. No saltiness or oysters at all...
Sully (1380) - Potts Point, New South Wales, AUSTRALIA - OCT 24, 2004
3.7 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 15/20
This is a special brew that was recently written about in the Sydney’s Good Living supplement. The brew has in part, been the brainchild of a local beer journo who was given carte blanche to brew a beer of his choice. After a meal of oysters he decided that he wanted to brew this beer. He added 13 oysters at the end of the boil to give this a bit of added character. When poured, admittedly the first couple were a bit flat as the beer had only just come on stream, the beer presents with a spare and off white head. Lacing is subtle here but the beer isn’t an overly viscous one. The body is as expected, a deep opaque black. The nose has a fine roasty burnt note and the goldings aroma comes through. But so does a slight saltiness. Is it possible to have this fglavour imparted by only 13 oysters in a 450l batch of beer or is it just just the power of suggestion? Other background flavours are a slight banana ester and a bit of soy sauce. The body has a good oiliness and a medium to full mouthfeel. I think the lads have done a good job with this one.