Fins Big Oyster Brewery begins distribution statewide

Fins Big Oyster Brewery has reached another milestone.

The young brewery, which began making beer this summer, recently shipped its first kegs for distribution.

Big Oyster Brewery partnered with NKS Distributors to sell its flagship Hammerhead IPA, Shucker’s Dozen and Big Oyster Stout statewide.

Seven local establishments have already begun carrying them. Head brewmaster Andrew Harton hopes to have at least two dozen bars and restaurants feature their beers by spring.

"For now, we're taking things slow, you know, walking before we run," Harton said. "But honestly, we're thrilled. We are very excited for this next chapter."

Located on Coastal Highway in Rehoboth Beach, Big Oyster Brewery is situated within Fins Ale House and Raw Bar. Including the Hammerhead IPA, Shucker's Dozen and Big Oyster Stout, the restaurant features about eight original beers available on draft.

"It's pretty neat having a brewery within an ale house," said Tom Gaasbeck, restaurant manager. "We have 24 lines running with craft beer, and several of them are ours."

Customers can order pints, growlers or flights, made up of five 4-ounce pours.

Gaasbeck recommends pairing a beer with fresh seafood entrees such as the balsamic glazed salmon, Spanish seafood paella, jumbo lump crab cakes or the lobster and shrimp mac and cheese. Fins' menu also features oven roasted chicken, a 10-ounce grilled New York strip and center-cut filet mignon.

"But you can't forget the oysters," he said.

Fins Ale House and Raw Bar carries five to six freshly shucked oyster varieties daily.

The Big Oyster Stout, one of the brewery's most popular beers, is brewed with the restaurant's fresh oyster shells. The creamy, medium-bodied stout features rich, coffee and roasted chocolate flavors.

Other brews currently on tap include Goldmember, a light-bodied Belgian golden ale with aromas of pear and orange; the Amber Lager, a light, crisp lager with notes of biscuits and caramel and Enigmatic, an American pale ale dry hopped with Enigma. Haven't heard of it? That's because this hop variety is not yet on the market.

"Enigmatic is fantastic," Harton said. "The Enigma hop variety is going to blow up in the craft beer industry. I couldn't wait to get my hands on it."

Harton started home brewing and experimenting with beer recipes in college. But his passion for craft beer didn't begin to fully develop until he started serving tables at Iron Hill Brewery in Newark.

After graduating, Harton began brewing professionally for Iron Hill Brewery. He worked for the company at locations in New Jersey, West Chester and Wilmington before returning home to the beach.

When Harton was hired as the head brewmaster at Big Oyster Brewery in 2015, he immediately got to work with the seven-barrel system. Harton and his team have created more than 20 recipes since summer.

"The newest thing for me is going to be managing beer that has left the restaurant but I know that we've have a great product and already have great relationships with our accounts," he said. "We're a smaller brewery but I think we're proving what we're capable of. I can't wait to see what's in store for us."

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