Living as we do in the time of pastry stouts and milkshake IPAs the notion of adding food to beer seems like a 21st Century construct, but adding food to your beer goes back (at least) to 19th century Britain. In a bid to make stouts even more nourishing brewers added ingredients ranging from milk sugar to meat extracts, from oatmeal to oysters to their beers. In this episode we take a closer look at the origins of these quirky stouts and sample some excellent Ohio-brewed examples. We start with Moozie from Brink Brewing in Cincinnati, a three-time gold medalist at the Great American Beer Festival. Next we head out to Bellefontaine to meet with Ron and Kathy Troyer at Roundhouse Depot and enjoy the decadence of their Smoke Stack (Oatmeal) Stout. We finish up with a trip to The Pearl in downtown Columbus, where Gavin Meyers of North High Brewing tells us the origin story of their oyster stout, brewed exclusively for the Pearl.
Don’t forget you can find this episode and earlier ones on our podcast page, as well as Apple Music, Podbean, or Spotify. Just search for the All Things Beer podcast, and don’t hesitate to leave a comment or a rating.
- Moozie Milk Stout by Brink Brewing
- Smoke Stack Stout by Roundhouse Depot
- Smoke Stack Mexican Hot Chocolate Oatmeal Stout by Roundhouse Depot
- North High Oyster Stout
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