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Not sure if anyone has ever brewed with Lobster before, but Jon (-gm) and I brewed up two batches of a Lobster Pale ale. We wanted to do something a little different, so we figured we'd give it a try.

77.5% Marris Otter
15% Vienna
3.75% C-20
3.75% Victory

1 oz EKG @ 60
.5 oz EKG @30

3 lbs or so of cooked whole lobsters added 15 mins left in the boil.

We didn't add any late addition hops as we didn't want to drown out any lobster flavour that might come through. This could be a complete flop, but we just wanted to try it and had a lot of fun in the process. And my daughter and I ate the lobster for supper too!

Looking good, guys! I won't be able to try it, but look forward to the tasting notes.

It's kinda hard for me to type through the tears after seeing such tasty morsels in a beer. Now I have a half mind to try a Snow Crab Pale Ale.

Fearless, I love it! If you could give a review of the finished beer, I'd like to hear it

What I'd like to see, is the lobster cooked in the wort, and then eaten....

mr x wrote:What I'd like to see, is the lobster cooked in the wort, and then eaten....

I was thinking the same thing.

RubberToe wrote:

mr x wrote:What I'd like to see, is the lobster cooked in the wort, and then eaten....

I was thinking the same thing.

We did that, it was pretty good, a little bit sweeter than usual, but very good

The lobsters weren't live when we put them into the BK, but mine was in there for the last 15 mins of the boil and Jon threw his in with about 25 mins left in the boil. We were originally thinking of throwing in live Lobsters, but weren't sure what kind of stuff they would secrete into the wort being cooked alive.

canuck wrote:. We were originally thinking of throwing in live Lobsters, but weren't sure what kind of stuff they would secrete into the wort being cooked alive.

I imagine it would be the usual shit....

I recently tapped the keg of my Lobster Pale Ale. It's certainly an interesting beer. The aroma is definitely all Lobster and while the Lobster taste is there, it's somewhat subtle. You can really taste the lobster in the aftertaste though. All in all, it's a very drinkable beer.......but I also can't see me brewing a second batch of it anytime soon!

We're all impressed by your bravery brewing this one, ha. Glad to hear it is drinkable.

Very nice, need to start tasting my batch, been conditioning in the bottles for a while now.

You crazy bastards! Looks good, I definitely won't be drinking that one, big-time allergy.

I bet that would raise some eyebrows as a section 23 entry in a comp. And quite possibly win gold for it.

Tony L wrote:I bet that would raise some eyebrows as a section 23 entry in a comp. And quite possibly win gold for it.

If it was earlier in the year I wouldn't hesitate to send off samples to a few comps just to see what the feedback would be. The feedback might of been interesting. lol

Here is a pint of my lobster pale ale batch.

Taste notes

Appearance: thick white head, golden colour, very cloudy

Aroma: Yeasty aroma with a hint of salt and seafood, this seafood aroma has definitely gone down over time, was quite strong when I tasted it for the first time.

Taste: Very creamy mouthfeel, english yeast with some esters, firm bitterness, followed by a strange seafood flavour that lingers in the aftertaste, very subtle at first but stays in your mouth

Interesting brew, might brew it again next spring and send it in to some competitions

I'd say you're pretty much bang on with your assessment, Jon. I thought it was a very drinkable beer, though the lobster aftertaste was a little too prominent for my liking. Interesting beer to say the least and I'm glad that we brewed it.

Was the after taste a brine sort of taste? I tried a lobster beer and got that flavour coming through.

lol i cant believe this. I would do it just to eat the beer lobster after. haha well done.

What? No "dry lobstering" for 7 days? For shame, lol.

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Hopefully you remembered the citrus hops and diacetyl. I like my lobster with a squeeze of lemon and dipped in hot butter.

Canuck!!! Here is a must for your LPA!

http://www.ebay.com/itm/LOBSTER-ALE-CLA ... 105wt_1399" onclick="window.open(this.href);return false;

Hey Canuck, why did you decide to pre-cook the lobsters before adding them to the brew? I'm just about ready to try this but curious about that...



thx. Larry.

canuck wrote:Not sure if anyone has ever brewed with Lobster before, but Jon (-gm) and I brewed up two batches of a Lobster Pale ale. We wanted to do something a little different, so we figured we'd give it a try.

77.5% Marris Otter
15% Vienna
3.75% C-20
3.75% Victory

1 oz EKG @ 60
.5 oz EKG @30

3 lbs or so of cooked whole lobsters added 15 mins left in the boil.

We didn't add any late addition hops as we didn't want to drown out any lobster flavour that might come through. This could be a complete flop, but we just wanted to try it and had a lot of fun in the process. And my daughter and I ate the lobster for supper too!

Jon and I debated on whether to go with cooked or uncooked Lobster. We ended up deciding on going to with cooked just because we didn't know what types of things the live Lobster would secrete into the beer while being cooked.

That's what I expected. I think I will try dropping them in live and see how it comes out...

I wish I could whirlpool but not quite there yet.