Kombucha
I haven't seen an Oyster Stout in HK ( have you - pl tell me) but I'm told that I might find it in Macau. Macau is on my agenda anyway for a fine shop that sells great belgian beers, so I'll be able to get some tasting done of Oyster Stouts too.
Meanwhile some reading on Oyster Stouts:
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http://www.realbeer.com/library/auth...sandstouts.php
"Marston’s bottle-conditioned Oyster Stout (4.5%), is a dark, rich and smooth beverage and exquisite with seafood. The name suggests the inclusion of oysters in the beer but this is not the case with Marston’s, though extract of oyster was common in stouts made from the 1920s to the late 1950s. More recently, Isle of Man brewers Bushey’s occasionally make an oyster stout which uses a small amount of shellfish flesh in the boil alongside the hops"
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http://www.realbeer.com/edu/diaries/
" One particularly strange brewing combination is the peculiar marriage of oysters and stout. Which is not to say a plate of oysters on the half-shell beside an ebony pint of stout, but oysters actually incorporated into the beer itself!
While the complementary relationship between stout and shellfish is well-known among oyster cognoscenti, even some death-defying devourers of raw seafood balk at the idea of bivalve-flavoured beer. Those who do risk partaking of the creamy, faintly briny brew that is a typical oyster stout are offered more than a sip of a curiosity, they are given a taste of history. Because as much as it might sound like the latest gimmick in the beer wars, oyster stout is a style steeped in history.
Likely born some time in the early 19th century, when both oysters and stout were staples in the diet of London's dock workers, it is said that oyster stout developed out of the habit of using crushed oyster shells to filter the beer. Somewhere along the line, an adventurous if undocumented brewer decided to take the process to the next step, adding the shucked shellfish to his ale, and oyster stout was born.
Few true oyster stouts are to be found these days, and fewer still are brewed on anything even approaching a regular basis, most likely due to the expense of adding the costly critters to the brew. (The Durham Brewing Company, a southern Ontario brewery that makes an oyster stout in co-operation with the Starfish Oyster Bed & Grill, a restaurant owned by the reigning world champion of oyster shucking, Patrick McMurry, uses only the liquor left over from the oysters shucked for the restaurant's chowder, blending it into their regular stout after fermentation.) But that doesn't mean that there are not a whole lot of other equally interesting and unusual brews fermenting at brewpubs and breweries across the continent.
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