Shuck & Stout: Celebrating Maryland Oysters & Beer

Summary

In this episode, Laurie Forster speaks with Matthew Scales of Maryland's Best, Bryan Brushmiller of Burley Oak, and Dan Worrell of Fallen Pine about the innovative Shuck and Stout promotion in Maryland, which combines local oysters and craft beer. They discuss the importance of local seafood, the collaboration between oyster farmers and breweries, the science behind brewing with oysters, and the community events that celebrate local flavors. The conversation highlights personal preferences for enjoying oysters and the expansion of Burley Oak's offerings beyond beer, emphasizing the value of local products and experiences.

Takeaways

• Shuck and Stout promotes local seafood and beer pairings.
• The collaboration between breweries and oyster farmers enhances local cuisine.
• Maryland's Best showcases local agricultural products.
• Grilled oysters with toppings are a popular way to enjoy them.
• Burley Oak has expanded its offerings to include liquor and cocktails.
• Pairing oysters with beer enhances the tasting experience.

To get all the details on this month's Shuck & Stout program and events:

 CLICK HERE

Find out more about Fallen Pine Oysters & Burley Oak Brewing including Brackish brewed with Fallen Pine Oysters.

Transcript

 Welcome to the Sipping Point Podcast. Join Laurie Forster, the wine coach, as she guides you through the world of wine, food, and so much more. Laurie brings a fresh and fun approach to the world of wine. So whether you're a seasoned wine lover or just getting started, this is the place to explore how to sip, savor, and live your most delicious life. 

And now, here's your host, Laurie Forster.  This week on The Sipping Point, we are featuring a pairing of two amazing things, at least in my book, oysters and beer. It's all part of a program through the Maryland Department of Agriculture called Shuck Stout. It's where they pair Maryland breweries with Maryland oyster farmers for pairings that you can find all around the state of Maryland and some special events that are going on.

So if you're looking for something fun to do for Valentine's day or Galentine's day this just might be it. And guys, supposedly oysters have an aphrodisiac effect. I don't know if that's been totally proven, but hey, it's just a little tidbit. So in order to help me go through all the amazing shuck and stout events that are taking place here in Maryland, I'm going to be bringing in Matthew Scales.

He is the seafood marketing director here in Maryland, and he helps oversee the and hire program, put all the breweries and oyster farmers together. And speaking of that, I have Dan Worrell, who is from Fallen Pine Oysters. He's partner up with Burley Oak Brewery and Brian Brushmiller. Brian has created a beer called Brackish, which is brewed with Oyster shells from Dan's fallen pine oysters.

It's really exciting. It's super fun. And there's lots of events and pairings you can go out to get involved with, or you could just buy the beer and the oysters and do a little something at home. So let's go ahead and bring in the guys and hear all about it.  Matthew, welcome to the sipping point.  Thank you, Laurie, for having me awesome.

I was so thrilled to have you join me because I heard about this promotion you're doing this month in February, combining two of my favorite things, oysters and beer, and we call it Chuck and stout, which is very creative. I love the name. And so tell me a little bit about what you know, what you do in your role as a seafood marketing director and how this whole thing.

Was conceived of yeah super excited for our second year for shuck and stout so my role i'm the cfu marketing director for the maryland department of ag work culture in the state of Maryland's best is our consumer facing brand So folks who go to maryland's best. net can see the participating on the web page And the participating restaurants for shuck and stout and my whole goal was to get People to consume more seafood and it's thinking of clever campaigns and unique ways.

What's the tie it with in order to get people to eat more seafood, Maryland seafood. And so last year, my colleague, Chris and Hannah and I were sitting around, it was Christmas right before Christmas. And we're like, February is always February where, it's charged with, consuming more Maryland beer. 

And we thought, number one, why don't we take a step further? Why don't we have it with breweries making beer made with Maryland ingredients? So whether it's Maryland grown hops if they're using Maryland grown blueberries or watermelon in their beer, or Maryland harvested oysters in their beer, which we'll hear about in a second too, and putting that in their beer we would count them as part of the  oysters, Maryland harvested oysters.

And so hence shuck and stout was born. Last year we had about 10 restaurants that were curated between restaurants and events. And it was primarily in the central Maryland region. And then this year we've had a little bit more success with reaching out. We're trying to branch out with, again, with our Maryland's best brand and getting more restaurants and events that are.

Aware of it. We have as far west as Deep Creek, which is doing an event on February 15th. And then we have on the Eastern Shore. We have Central Maryland and Southern Maryland covered, and a couple of them are also offering deals and discounts to which I highly encourage people to participate in.  I love that.

And I know I'm going to post a link to the website. They can go to your web page that really lists all the participating restaurants and breweries. So people can see if they're where their favorites are being featured. And I did see a number of restaurants here on the Eastern Shore where I live.

So I know I can participate. And just, it's great to get awareness. I just spoke with someone and who is part of the Maryland wine contingent that went out to the West Coast to a conference and they were handing out packets of Old Bay and everybody's minds were like blowing off because even, people on the West Coast seem to know about the great seafood that we have here in Maryland and, all of the yumminess that comes from that.

We don't know about the great beer, but I think this is awesome just to expand and put two of our Maryland's best products together  because my husband's a chef and we believe, I'll say that wine is a part of the recipe of your meal, but I guess beer could be part of the recipe of your meal because a pairing that goes together to me, it's so much more exciting than just having one in isolation.

So I love that you put that together. I see what you did there, Laurie, too, with Maryland's best. I love that. And I have to agree with you that, Maryland we're so fortunate to be around so many great agriculture value added seafood products here. And it's right at our footsteps.

It's just generating that awareness from the consumer standpoint of, where your food is coming from. And, that's our job is to make sure whether it's ag valuated seafood, here are those companies. Here are those opportunities. Here are the places to go, whether it's a restaurant or retail to get those local products, such as, getting local beer with Burley oak, getting fallen pine oysters and, this list curates.

It's all types of oysters and beer all throughout Maryland. That is right here and ingredients from Maryland.  I love that. And people, seem to, over the last, whatever, 10 years, if it is, really want to know where their product comes from. And knowing that it's from a local fisherman waterman, knowing that it's from a local brewery you're also supporting your local community, your state community, if you want to think of it that way.

And, what, why would you buy a bottle of beer that you have no idea where it was brewed or made when we have so many great options? Actually this weekend in Easton, we have Brews and Stews, which is a whole festival that's built around craft beers and many Maryland breweries will be there.

And I bet there'll be some oyster stew. Feels like this is the perfect month for this, and you picked out a couple of the participating farmers, if you will, and brewers to join us here today, and maybe you wanna just tell me a little bit about that, and then we'll invite them to join us. Yeah I did, and we have so many greats to choose from but I picked these two to join me as well today.

They're, they partnered together to come out with a special brew. I won't release the name. I want to give them that opportunity to release that. But, when you have a brewery pairing with an an oyster farmer and seeing pictures of the, the brewery folks in the water with the oyster farmer, just seeing that collaboration really shows that collaboration and synergy that we have here in the state of Maryland.

Again, I go back to we're so fortunate because we have that collaboration here and making them new and exciting product is this. We have Fallen Pine Oysters. They are located on the East Coast the Chickatee Bay they have their salt buoys along with their wild ponies, and then Burley Oak Brewing Company located in Berlin great brewery great oyster farm, and I'm happy to have them here.

Alright guys, why don't we have Brian and Dan. Join us. Brian from Burley Oak and Dan from Fallen Pine Oysters. We're thrilled to have you join us. Now, I want to hear a little bit about how your collaboration started. Is it like a dating thing? Like how do you, how'd you find each other and want to make this beer together?

And just so you know, I have some of your oysters sitting here and I do have the. The beer, which you're going to tell us about. So that some point I'm going to try the pairing together as well. So I don't know, Brian, maybe we'll start with you. How did you guys connect and have this love connection  to make the beer together?

Oh man. Dan's a, just a good friend of mine. Been, we've been friends for a long while and we would go out and visit his farm, all the brewers, love, love going out there. He did a lot of events with us. He does a lot of events around the state with just even Buc A Shucks or Any type of situation where, he's bringing oysters to us.

And that's, that was really where it all started. I gotta say,  he also has the best oysters there are coming from. And I'll let him talk about that more, but. Yep, so we were doing, looking for a partner for an oyster stout. That's the brackish. It doesn't taste like oysters. It's really the mineral content from the oyster  that creates basically a balance in pH against the acridness of the rope, like  the, basically the malts that are roasted.

So it turns out to be a very dry beer. And it finishes really well  and it does not drink like it's 9 percent either.  Yeah, I was a little shocked when I did, you sent me the beer description. It said 9%. I said, whoa, so every one beer is like two. So I guess I'll have to be a little bit careful, but this is a stout  and the shells you're saying just give it a brininess.

I think I was reading it helps increase the acidity of the beer. To get the stout. I don't know, just to get nerdy about it, so to speak. Basically Let's do it. Basically, there's a mix of these roasted malts. And they have a tendency to give some acridness to the beer. And basically, it's cal calcium carbonate, which comes from the shell of the oyster.

That raises the  unfermented beer is called wort. So that raises the wort's pH and basically balancing out the the pH from the actual roasted malt. So you get a really balanced Mouthfeel that's not  too overwhelmingly accurate, but the point is that it's really a beer that It's really dry in the finish and that all really has minerality  and it's great. 

So you're going to get that salty Brian is from the oyster. And then that, that nice dry on this from the from the stout really works well.  It's really delicious. I've just taken a sip and I see we have Dan back. This is perfect because this is what we were just, we've talked a little bit about the beer and how the oyster shells really add to the pH and how delicious it gets.

But you guys were friends. You have these amazing oysters that I think you were telling me before we came on air that are salty. And I love that because I'm more of a salty, savory than a sweet person. So tell us a little bit more about your oysters and what you do at Fallen Pine. Let me take advantage of the almost disaster there.

The technical disaster and it's fine. So I was an oyster shucker in Baltimore for a very long time. And we got to shuck a lot of different oysters from around the country. Around the state and about five years ago, I came across an oyster from this region of girdle tree, Maryland, and was just blown away by the flavor and the salt that came out of it.

And this was  going back 11 years. I knew then this is one of the best produced, this is one of the best regions to produce oysters in the state of Maryland. Now, it also brings us to an area that is very remote and it's very far away leading to technical difficulties that that I just ended up with.

But when I started this company right around when the pandemic started, we shut everything down. I started working on the oyster farm. It was just mini disaster after mini disaster. And the first being a pine tree that fell on my oyster farm right after we purchased it, just fell over everything.

Covered all the equipment we had just bought and it was just a real mess, but we worked at getting that tree knocked back and that, that tree actually holds back the shoreline of part of our farm right now, it was a massive tree and I took it as a lesson that, no matter what hits you you just keep working at it, you work at it every day.

And then years later, that, that same tree is now protecting our farm. So it started out as something that hurt us. The second part of that is when I started coming from Baltimore to the eastern shore to start this farm we hooked up with Brian at Burley  Oak and the outdoor spaces had just started to open back up and I was looking for a spot to showcase the oysters and they welcomed us in with open arms and they had people out there and, it was great.

It was right when everything was starting to clear up. From the pandemic. And we had a great time and they were like, Hey, you guys did a great job. We'd love to have you back. Kept coming back in there and started, working together with Brian and his family and his staff over there.

And  they've. They've been instrumental in bringing me into the community of Berlin and I do appreciate them for that. So that's how we've ended up here today. And is that where we can taste this pairing together? Is that at the brewery? Are you going to be showcasing that? I'll be there every Saturday selling shelled oysters.

At Burley Oak and then at the end of the month we'll have a bull and oyster roast to, to knock everything out.  We missed the day in February, so it's March 1st, but it, we could still call it part of February. Who's counting? Okay. I need the information on that. That sounds good. I might need to join you all  at that.

When I'm doing pairings of wine and food. We always try the wine first, then we go to the pairing, the food, and then we go back to the wine because that way you know how the wine tastes before and after and that's how you really see the beauty or the genius of pairing. So that's what I'm going to do here with your oyster and your brackish.

But while I'm doing that, Brian, I know you started out as a beer company. But now you are a beverage company because you're more than just beer. So maybe while I'm getting a quick taste of this, you can tell me a little bit about how you've expanded your line beyond beer. Even though I know you have the number two sour beer in the country, which is pretty impressive.

What else are you guys making besides beer that if they get out to Burley Oak and get some of the fallen fine oysters, what else can they drink besides your beer? Yeah. So as Besides beer, which we've been doing for 14 years now, we included  liquor and wine, so you would enjoy that also and some food.

So we really can accommodate everybody now. We've grown from just a brewery and a garage into a bigger brewery into a, Our whole space is consists of two buildings and a main beer garden that hosts a  lot of live music, which we can have up to 500 people here. So it only made sense to grow into the new products, which we have, which are  vodkas and rums.

And then on top of that, we do. Incredible craft cocktails that we make here also. So all our creativities now gets to be shown and other ways of alcohol. And we also have RTDs, which is if you want to take something home with you, some fun cocktail that. that you may see here, taste here. We actually will be able to you'll be able to take that home and you can enjoy it, at home out of a can.

So three, three products, beer liquor, and RTDs.  And they're all made in house.  Yep. Everything's made in Berlin.  That's amazing. You really you really bitten off a lot there and I love that. And I guess you could do an oyster shooter then with your vodka. A little bit of Bloody Mary mix. Not that we're going to do that today, but I just had that pairing.

And really delicious guys. I love this stout. It's really, it doesn't feel everybody who thinks, Oh my gosh, a stout. It's going to be so heavy. I'm going to take a sip and be full, but this does not.  Give me that feeling at all. It feels like a, I would be able to enjoy this and not  feel overly full.

I know I need to be careful cause it's 9% but I think that pairing works really well cause an oyster is delicate. In a way, and salty, but you really have a nice balance, I think, between these two. I'm guessing you two had to do a lot of tastings to figure out the perfect sweet spot for this? 

Yeah, Dan and I have done a lot of tastings together, definitely. Homework, that's what I call it. It's homework, yes. All throughout the month, Matthew, there's, of course, we know people can go to Burley Oak. And get the oyster shucked by Dan and hopefully maybe raise a glass of Brian if he's around.

But how can people if they want to visit other places, what's the best way For them to plan this out. Yeah, so if they go to maryland's best dot net that's maryland's plural best dot net on that home page, we have the shuck and stout link right there, which will take you to our web page. We have this section of feature pairings, again, all throughout Maryland.

You can see what Fisherman Inn is doing. They have some beers and we have the jetty. We have steak of Maine. We have, like I said earlier, we have deals and discounts. Some of them are offering too. So go there. And then we also have the events listed as well. There's two events right now, February 8th.

There's Enjoy Oyster Fest with oyster. Orchard Point Oyster Company. They partnered with doing an oyster stout as well. And then February 15th, as I mentioned earlier, Mountain State Brewing in Deep Creek Lake.  And then we listed if you want to enjoy the oysters at home. And beer at home.

We listed the oyster, all the oyster places you can pick them up that sell direct to consumers, and then those breweries that are selling direct to consumers as well. So you can have your own February shuck and stout experience at home. Yeah, no Uber needed. I love that. That's right.

Especially here on the Eastern Shore, we don't have Ubers. It's at least not here in Easton. Maybe in Berlin, you're ahead of us down there, Brian. But you were talking about March 1st being the finale of the shuck and stout month for you and having that bull roast. Is that a ticketed event?

How do people find out more and join you for that day? Yeah, March 1st, it's a ticketed event. You can find us on burlyhook. com, all our events under the events tab. Like Dan said, every Saturday we're going to be pairing oysters with. beers and cocktails. So Dan will be here shucking his wonderful oysters, which I'm personally very excited for. 

That's awesome. Okay. I have one last question for all of you before we close out here. This has been so much fun and giving me a reason to have some oysters and beer in the middle of the day. So thank you for that.  But I'll go to each one of you and I just want to know your favorite way to enjoy oysters.

Of course, I'm just having them on the half shell. But I know there's many more other ways to enjoy oysters. So Dan, we'll go with you since you are the oyster man. What is your favorite way? Is it on the half shell? Surprisingly? No. I actually enjoy a grilled oyster. I don't know if you've ever heard of a new Orleans style grilled oyster.

Okay. It's a parmesan cheese, garlic seasoning, and then you can either top it off with bacon or all day. You put it on, you, you shuck the oyster, you put it on a charcoal grill you wait for that butter to poach the oyster a little bit, you toss the cheese on, as soon as it turns golden brown, it's It's just a fascinatingly amazing thing to eat, delicious!  That sounds great. Yeah, the pairings with that are endless. But I think that's my favorite way. I also enjoy cooking too sitting there on the grill, It's a lot of fun.  Oh, that's awesome. All right. What about you matthew? What's your favorite way to enjoy oysters? Oh, man, my mouth is salivating.

I'm just hearing damn once he said bacon i'm all in bacon adventures. Come on yeah. Yeah, I actually like a grilled oyster, too I had some back in december and it was Pretty much maybe sounded very similar except I don't remember bacon on mine. It was like butter And some cheese on top and maybe some a little bit aioli it was really good.

Really good oysters  Awesome. Okay, Brian, round us out. What is your favorite way to enjoy oysters? I think the best solution I've had is standing on Dan's dock, having it right out of the half shell.  Oh yeah, from the source. I love that. Dan from Fallen Pine. Brian from Burley Oak and Matthew from Maryland's Best Maryland Seafood Marketing.

I appreciate you guys coming. I know people are going to be so excited. Maybe there are some people that haven't figured out what they're going to do for Valentine's Day since that's coming up, guys. in two days. This is a great idea. Find one of these participating vendors, go out to Burley Oak or wherever they have the oyster shuck and stout pairings, or go to one of the events, buy tickets to one of the events.

That's a great gift. Experiences over things in my book all the time. So I want to thank you guys so much for coming and thank you so much for the inspiration for Shuck and Stout Month. Thank you. Cheers.  Thanks guys. Cheers. Thank you. I wish you guys could come right through this, the podcast and taste these oysters with this delicious stout that they call brackish from Burley Oak.

It is an incredible pairing. And whether you choose to do this at home or go to one of the events or pairing locations around Maryland. You are going to love it. If you want to find out more about shuck and stout, you can go to Maryland's best. net click on seafood and shuck and stout and all the locations featuring these pairings will be there.

If you want to check out fallen pine oyster, it's just that fallen pine oyster. com. Or for the brewery,  burleyoak. com. And remember they have that great oyster bull roast they'll be doing on March 1st. You can get your tickets on the Burley Oak website and gosh, this has just been so much fun. And with a couple of days.

It's coming until Valentine's day. Maybe I gave you a sort of unique idea of what you can do for the holiday with that special someone or with your Galentine's, however you celebrate. All right. Thank you so much. If you love this podcast, please tell another wine lover or beer lover all about it. And if you feel so inclined, I'd love a review from you on the podcast, wherever you listen to your podcast.

All right, until next time.  Thanks for joining us on the Sipping Point podcast. We hope you enjoyed this fun and flavorful look at the world of wine, food, and beyond. If you liked what you heard, be sure to subscribe, leave a review, and share with your fellow wine lovers. Until next time, keep on sipping!