Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout COL-GH10023 Fermentation is in large conical

Fermentation is in large conical oak vats

It is then traditionally floor malted

"It's dark

vibrant and deliciously approachable

every season is stout season

Mountain Culture x Stella Maris x Tasmanian Oyster Co 'Entropy' Bourbon Barrel-Aged Oyster Stout COL-GH10023 Fermentation is in large conical"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