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Thursday
Jul182013

YOUNG HENRY'S MOTHER SHUCKA

Young Henry's Mother Shucka. Oyster stouts seem to be the dark beer of choice at moment. They are appearing on tap more frequently than ever before around the craft beer haunts of Sydney.

Young Henry’s Mother Shucka has hit the shelves around the same time as Murrays Auld Bulgin' Boysterous Bicep Imperial Mussel and Oyster Stout. Young Henry's, thankfully, uses a shorter name.

The beer name arises from brewer Oscar’s mum being known at the ‘Mother Shucka’ due to her saavy skills with a shucking knife.

Brewed with Maris Otter, English Chocolate and black malts and four dozen Sydney Rock Oysters that were thown in shells and all into the whirlpool. 

I tried this on the hand pump at the Royal Albert Hotel at Surry Hills, Sydney. It's jet black with a foamy, light brown head. It has the kind of manky sea foam you see at the beach when the surf has been rough except is has a sweet dark malt aroma.

Upon the first sip, the first thing you notice is damn this is sweet. Smooth but relatively thin body for a stout with virtually no carbonation. The low carbonation is probably because it’s been cask conditioned / hand pumped.

Did I mention it was sweet? Chocolate flavours with a sickly level of sweetness. It’s like someone diluted a stout with water then added some instant hot chocolate powder. Good name, rubbish beer.

 

2/10

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