Summary (by AI): I was drawn to Mersea Island to try a genuine Oyster Stout from a local brewery, which I found to be a solid and interesting brew with a real sense of place after a unique drive across the occasionally flooding Strood causeway.
Blog: I’ve looked down at Mersea Island many a time from the window of a plane. Back when I was flying into Heathrow frequently, if we were approaching from the right direction, we’d pass directly over the Thames Estuary. I used to stare down at that landscape and wonder what was actually down there in those marshy stretches. At the time, I didn't quite realize I was looking at Mersea Island, but once I checked a map, it all clicked. I knew I had to go and see it for myself.
Oysters are, of course, one of the iconic foods of Essex. When I was looking for an "F for Food" to feature, they were the natural choice to go and investigate. That search led me to the Mersea Island Brewing Company. They produce an Oyster Stout, and it’s not just a name; they genuinely brew the beer with a certain number of oysters added directly into the brew. It is quite literally a beer made from oysters.
Getting there is an experience in itself. You have to drive across a causeway known as the Strood to reach the island. It’s a unique stretch of road because it still floods today; during high spring tides, the water completely submerges the causeway, cutting Mersea Island off from the mainland and leaving it totally isolated for an hour or two. It gives the place a real sense of being a world apart.
I drove down a narrow little lane until I found the vineyard—which doubles as the brewery—and picked up a couple of bottles to take home. As a fan of stout, I’m a bit of a purist; I genuinely love Guinness. I find that some craft stouts can be a little astringent, and this one leaned in that direction. It wasn’t quite as smooth as the Irish stuff, but it was far from bad. It was a solid, interesting brew with a real sense of place.
The Map: