Very interesting article. Here's an excerpt...
"A beer recipe for "cock ale" from the 1500's called for a rooster that had been mashed in a mortar "until his bones are broken." That was not terribly unusual in those days, when beer was viewed as liquid food.
In the era of Justin Bieber, however, it's rare to see people chugging beer made with animal flesh. Unless you live in the Bay Area, where brewers are tapping into an obscure historic beer style known as oyster stout. Yes, it's actually made with oysters."
San Francisco breweries Magnolia Brew Pub and 21st Amendment Brewery have been making versions for years. But a newcomer, HenHouse Brewing Co. of Petaluma, which launched in February 2011, has chosen oyster stout as one of three beers it's bottling.
It's brewed with oysters from Hog Island Oyster Co. and sea salt. Inky black, pleasantly bitter and roasty, it has a crisp, almost briny, character and dry finish. And no, it doesn't taste fishy. "We're trying to do beers that are food friendly," says Collin McDonnell, who along with brewers Scott Goyne and Shane Goepel, make up HenHouse.
Salt Helps: Salt is a classic flavor enhancer, says McDonnell, whose day job is as brewer at Drake's Brewing in San Leandro, "and the minerality on the tail is great for cleansing the palate." Evidently they're doing something right: HenHouse's oyster stout is one of only seven beers offered at the French Laundry.
Source: San Francisco Chronicle