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Suspended plankton and particles are trapped in the mucus of a gill, and from there are transported to the mouth, where they are eaten, digested, and expelled as feces or pseudofeces.Oysters feed most actively at temperatures above 10 °C (50 °F).The largest pearl-bearing oyster is the marine Pinctada maxima, which is roughly the size of a dinner plate.Not all individual oysters produce pearls naturally.Of all the new breweries to land in Philadelphia over the last year, Brewery ARS takes the prize for fewest frills.But there’s no lack of beer thrills if you’ve had a chance to taste the Belgian yeast-boosted saisons and hop-vivid ales. And in rolled a 10-barrel brewhouse, into one of the bays.Examples include the Belon oyster, eastern oyster, Olympia oyster, Pacific oyster, and the Sydney rock oyster.Almost all shell-bearing mollusks can secrete pearls, yet most are not very valuable.
Pair that brew with a fresh pastry from Fishtown’s new Hello Donuts (sold Sundays after 1 p.m), and those are about all the frills I need for an afternoon.
An oyster can filter up to 5 L (1.3 US gal) of water per hour.
The Chesapeake Bay's once-flourishing oyster population historically filtered excess nutrients from the estuary's entire water volume every three to four days. Excess sediment, nutrients, and algae can result in the eutrophication of a body of water. In addition to their gills, oysters can also exchange gases across their mantles, which are lined with many small, thin-walled blood vessels.
(“No, he doesn’t give me a discount,” says Sean.) But Andy makes the most of his prime ingredients at the brew kettle with an ever-changing array of beers that I found to have an uncommon freshness, complexity, and life: from the Holy Ghost pale ale, which has a vivid pineapple grassiness from Comet hops in the mix, to the single-hopped Antique’n, a saison that highlights the earthy citrus of Simcoe.
My favorite of the flight was Bookend, a saison aged with apricots, whose fleshy sweetness lingered.