Sipping on some beers at a local brewery, mates Michael McGovern, Eddie Oldfield and Dan Norris entertained the idea of brewing an eggnog stout. Armed with more than seven years commercial brewing experience, an entrepreneurial spirit, a handmade 50-litre brewing system and a repurposed yoga room, the maiden batch from Black Hops Brewing was created. In just six short months, the lads have expanded operations to include several commercial brews including the original Eggnog Stout, Gold Coast Pale Ale, Beach House Saison, Code Red IPA and ABC Bomb Hoppy Black Ale.

The oyster stout is the gent’s latest creation that they are taking on the road to compete in the Great Australasian Beer SpecTAPular (GABS) in Melbourne next month. The blend, while it sounds rather odd, can actually be traced back to the southern states of the United States of America in the 1800s. Black Hops Brewing’s version is bringing a modern twist to the traditional style and using fresh Tweed oysters, smoked barley and a spice blend that is made with tamarind, molasses, ginger, clove and pepper to represent the key elements of Worcestershire sauce. Unfortunately for those with a hankering for an oyster brew, you’ll have to wait until after the GABS festival, Kill Pattrick by Black Hops Brewing will be on tap at Ze Pickle in Burleigh late May/early June. Keep an eye out too as the lads have plans in the pipeline for a dedicated brewery later in the year.