Beeeeeeer!!! On tap, though.

Actually, I find that oysters go really well with a lemondrop (lemon juice, grey goose vodka, a little sweet & sour, sugar, serve in a martini glass with a sugared rim).

It's very tasty, and the acidic-sweet flavour complements the oysters quite well. <hic>

i suppose wine..good chilean wine!

;)

we should have a 5-way taste-off.

travel2.nytimes.com/2006/06/...neys.html
Microbreweries in the Land of Guinness - New York Times

"You don't serve Guinness, do you?" I asked the bartender behind the sleek copper bar. "No, but we still get plenty of people in here who ask for it," she laughed. Then, she handed us a sampler tray of seven of the Porterhouse's stouts and ales. There was Wrasslers 4X, a hearty stout made to the recipe for an Irish beer brewed in the early 1900's; a biting oyster stout brewed with fresh oysters; a lighter plain porter and a rich chocolate stout that tasted more like dessert than beer.

Beer with RAW oyster shooters. White wine with baked or steamed oysters.

Beer, especially a light, hoppy one.

I usually have raw oysters with champagne or a crisp white wine. Also good with Guinness and scotch.

I like a crispy sav blanc of fume....something with some citrus...

Neither... either a lemondrop or a martini... beer and wine are their own experiences, I don't want them tainting my oyster-time... I need something clean and fresh to go with them.

I'm traditional - very dry, cold white wine (NOT chardonnay!!!)
xxx
ian

www.nytimes.com/2006/10/18...18pair.html
Beer and Oysters, but Make the Beer a Porter and Fry the Oysters - New York Times
By FLORENCE FABRICANT

AS the tasting panel worked its way through 25 porters, oysters were mentioned more than once.

The sometimes piney, earthy and often bitter taste of these ales struck me as a fine partner for plump, briny-sweet oysters. Oysters on the half shell would be fine, especially if they were served with an Asian dipping sauce with a soy sauce base instead of the more typical mignonette sauce. (Red cocktail sauce is definitely not an option.)

But instead of plain oysters, I decided to serve them fried. I think carbonated drinks are excellent with fried foods; their fizz seems to temper the food’s oily richness.

I then decided to head in the direction of tempura with the final dish, and fry slices of sweet potato to serve alongside the oysters. My dipping sauce, with a soy sauce base, as I might have served with raw oysters, is bolstered with tangy grated daikon.

You can order shucked oysters, with their liquor, as their juice is called, from a fish market. Their sweet oyster liquor, strained of any grit, seasons the batter, and white cornmeal enhances the crunch.

Dip the sweet potatoes, then the oysters, in the batter one piece at a time and let any excess batter drip off before you drop them in the hot oil. It’s best to fry the sweet potatoes first, because they are not as wet and will stay crisp longer as they drain.

Though I suggest piling the oysters and the sweet potatoes on a platter, giving small bowls of sauce to each guest, they could also be divided into individual servings. Either way, you are likely to find that the modestly honeyed earthiness of the sweet potatoes and the oceanic succulence of the oysters are in perfect harmony with the porters.

first time here,memories of NewOrleans here but ,nothings better than good gulf oysters with shucking nife in hand some lemons, a bottle of tobasco and a six pack of Abita amber.