From marshmallow brews to oyster-infused stouts, brewers are pushing the boundaries of craft beer, experimenting with unconventional ingredients in a booming American beer scene.
PLAY AUDIO
Audio Script:
COUNTRY HOUR HOST: How would you feel about a pint of marshmallow beer?
It might not sound all that appealing, but you’d be surprised about the ingredients in some beers that have gained popularity around the world.
On her toughest assignment yet, Nicky Redl went along to Boston’s Harpoon Brewery to find out what comes out of American beer labs.
(sound of a beer)
COREY JOHNSON: How are you doing? My name is Corey Johnson. Would you like a beer?
NICKY REDL: Yeah, sure, what do you recommend here, what’s special?
COREY JOHNSON: What kind of beers do you normally like?
NICKY REDL: I quite like dark beers.
COREY JOHNSON: Right, absolutely. We are going to get you a pint of our 100 Barrel Series, produced using 200 oysters. It’s beautiful, kind of mineraly, a little bit peaty, almost like a fresh ocean taste… (continues)
Broadcast on ABC Local Radio’s Country Hour in April 2011.