Like wine and cheese, beer and oysters are a classic culinary paring. The two have a long history together, dating back to the Middle Ages, when both were cheap and plentiful.

Before we get to the beers, let’s first talk about the oysters. The oyster world might seems overwhelming at first. There are just so many options to pick and choose from, right? Don’t be fooled! There are in fact only five species of oysters in the world, and it’s easy to tell one from another.

1. Atlantic Oysters

Origin – Canada all the way down the East coast and across the Gulf.

Spot them – Smooth shell ridges, uniform in colour tear-drop shape.

The taste – Generally crisper, brinier, and savoury finish.

2. Pacific Oysters

Origin – Farm-raised oysters from the Pacific Northwest. Native to Pacific coast of Asia and introduced to the US in the early 1900s.

Spot them – Fluted, pointed shells that are rough and jagged.

The taste – Creamy and citrusy flavours.

3. Kumamoto

Origin – Introduced from Japan in 1947.

Spot them – Small and deep, like a little cup.

The taste – Who cares? Everyone loves them!

4. Olympias

Origin – The only oyster species native to the Pacific Northwest. They are pretty rare and almost got wiped out during the Gold Rush in San Francisco.

Spot them – Tiny and much smaller than Kumamotos.

The taste – Intense flavour with a dash of copper.

 

5. BELONS

Origin – Named after the river in France that was famous for them. Also known as European flats.

Spot them – Remarkably round. The shell is more reminiscent of that of a scallop.

The taste – Sharp anchovy flavour with a very high price tag and a flavour that really lingers!

Back to the beers…

Stouts

A good Irish-style draft is every bit the equal to any Champagne, sparkling or white wine when paired with oysters. Stouts and oysters are in fact a historical pairing, dating back to Victorian era. The term “oyster stout” is a drinking ritual of taking sips of stout beer in between slurps of oysters. The creamy texture of a Stout paired with a briny oyster, like the Atlantic, is a match made in heaven.

IPA

A hoppy IPA pairs well with a Pacific oyster as well as its most common complements – horseradish and cocktail sauce. The bitterness of the beer also cuts through the fruity flavours of oysters and properly cleanse the palate.

German-style beers

Look for a crispy German beer that’s not too hoppy. Beers such as Kölsch or Pilsner seem to enhance the sea-brine of a raw oyster. Pacific and Atlantic for the win!

As for the Olympias and and the Belons, they are so rare (and expensive), so best you enjoy them straight up.