Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout Size:Single and aged in oak hogsheads

and aged in oak hogsheads and ex-sherry butts for more than nine years

after 24 hours at 20°C the grapes are inoculated with selected indigenous yeasts

We are talking about the wild variant

Drink me fresh or drink me chilled

"One recipe

Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout Size:Single and aged in oak hogsheads"After an overwhelmingly positive response to last year's oyster stout, we've decided to go even bigger this year. Firstly, we upped the amount of fresh Tasmanian Pacific oysters from our friends at Tasmanian Oyster Co and raised by our old mates at Stella Maris to 125 oysters per hectolitre. Caju harvested them from the waters of Port Stephens, NSW, just four hours before they were added to the boil at our Katoomba brewhouse where we managed to