Freehouse Brewery this week released “More the Merroir,” their new Lowcountry Oyster Stout, a 6% AVL beer brewed with oysters from seven Lowcountry shell-fishers.
Owner Arthur Lucas visited several area oyster farms to help harvest the oysters featured in this beer. He chose to include Charleston Oyster Farm, Barrier Island Oysters, Livingston’s Bulls Bay Seafood, Clammer Dave Seafood, Toogoodoo Oyster Farm, Lowcountry Oyster Co., and Ladies Island Oyster Company. Freehouse says all of the companies were heavily involved in the selection and brewery process.
Freehouse describes the beer’s inspiration as follows:
“In wine, terroir is the concept that flavor is derived from a sense of place. The vineyard’s terrain, soil, sunlight, water quality, microclimate, etc. contribute to a unique wine that encapsulates a particular place and time. In the oyster world, oysters each have their own merroir, that each oyster is intimately impacted by the body of water it comes from, the algae it feeds on, the strength of currents and tides, the mineral content of the seafloor, rainfall, temperature, season and more. To celebrate Charleston, we thought what better way to encompass the local taste than to add oysters?”
Freehouse Brewery will feature the new beer at their 6th Anniversary Party on Saturday, November 23rd from 2 pm to 5 pm at the Freehouse Taproom. The stout will also be featured the following day at the inaugural Charleston Oyster Social at Bowen’s Island.
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