New Restaurant Unveils Oyster Stout

By Lannan M. O’Brien

There’s something salty in the air at Hingham Shipyard, and it’s more than the breeze from the marina. It’s the unlikely combination of seafood and beer coming from Trident Galley & Raw Bar, a brand-new restaurant opened by Brian Houlihan.

In addition to celebrating its grand opening this Thursday, Trident will be serving an limited-edition brew called Oyster Stout, created in collaboration with Galley Kitchen & Bar in Scituate, Duxbury’s Island Creek Oysters and Abington-based 10th District Brewing. All are invited for the restaurant’s grand opening starting at 11 AM, and then at 6 PM, to try the innovative beer and meet its makers.

“None of us really knew what to expect [of the beer] because it was our first attempt,” says Erica White, who co-owns Galley Kitchen & Bar with Houlihan. While the blend of oysters and beer may seem surprising, she says, “They’re sort of a match made in heaven.”

Oyster lovers will enjoy the apparent brininess of the brew—bringing forth the inherent saltiness of Island Creek Oysters—a taste that is complemented by a hint of chocolate. All of the collaborators, including the oyster farmer, will be available at Thursday’s event to answer questions on the making of the beer. They only made a single batch of the salty stout, so it likely won’t be around for long.

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