Historian Martyn Cornell points out that "oysters were once so common that they were the food of the poor, and porter was the drink of the poor." This historical context illustrates how these two elements have shared a longstanding connection, presenting a blend of flavors that appeals even today.
The concept of 'oyster and porter' houses flourished in cities like Glasgow, London, and New York, where the pairing of freshly shucked shellfish and dark ale became a beloved tradition among patrons.
Oyster shells could be used to filter beer, as they are rich in calcium carbonate, a clarifying agent that enhances the brewing process. This led to innovations in oyster stouts.
Cornell recounts that the Dunedin Brewery Company created the first commercial stout using actual oysters in 1938, marking the beginning of an intriguing niche in the brewing industry.
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