The Food & Dining section in today’s Press Herald features an article about Dirty Pearl, an oyster stout that the result of a collaboration between Eventide and Bunker Brewing.
Smith and Sorensen added 35 large oysters and about three quarts of oyster liquor (saved and filtered from the oysters they use at the restaurant) to a 60-gallon kettle.
The oysters are tossed into the wort at the end of the boil, just before adding the yeast. The oysters stay in the kettle for about 20 minutes, and the heat opens up the shells and releases more oyster liquor.
The Dirty Pearl release party is scheduled to take place Tuesday 5 pm at Eventide.