A Good Beer Blog


Have you read The Unbearable Nonsense of Craft Beer - A Rant in Nine Acts by Alan and Max yet? It's out on Kindle as well as Lulu.

Maureen Ogle said this about the book: "... immensely readable, sometimes slightly surreal rumination on beer in general and craft beer in particular. Funny, witty, but most important: Smart. The beer geeks will likely get all cranky about it, but Alan and Max are the masters of cranky..."

Ron Pattinson said: "I'm in a rather odd situation. Because I appear in the book. A fictional version of me. It's a weird feeling."


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bier -

Sounds like a great combo.. while in oyster territory in Washington State last week every brewpub only had FRIED Oysters not fresh. Your pairing has made me crave for fresh oysters again..

Stephen Beaumont -

Wow, Alan experimenting with beer and food pairings! What's next? Pete partnering with CAMRA? Ron endorsing Beer Advocate?

Ilya Feynberg -

I would say that the easy answer is YES! Those two seem like a great pairing. Perhaps even something like a Dunkel would pair very well with Oysters.


Alan -

Stephen, I wasn't able to figure out how to pair the geuze withe the oysters so I just ate them and drank the beer. They went really well together. Not sure of they pair well, though.

Gary Gillman -

I'm not really sure any one kind of beer goes better with oysters than any other. Some pairings are traditional (stout, notably) but that pairing may be accidental more than anything else. For years and to this day, commercial Canadian beer was seen as the soul mate of P.E.I. oysters, in Legion Halls and many other places. It's all good...

A sharp acidic beer should not be inconsistent with oysters, at any rate. In France, some fairly tart white wines (e.g. from the Loire) are drunk with oysters. Lambic-type beer suits mussels and other fish dishes, so the same beer should accompany other seafood well. Yet so does porter and stout again, some samples of which are quite sweet.

No question that in the higher reaches of gastronomy one can find excellent beer-and-food pairings but on a day-to-day basis, any good beer and a good oyster should be a match.


Joe Stange -

Then there is the fact that gueuze is not just a match for oysters -- they are meant for each other. Or seem to be. I first tried them together on the recommendation of Frank Boon. Logically, the acidity cuts through the fatty oyster, and the latter has a natural sweetness that stands out a little more in contrast to the sour beer.

And somehow the oysters make the gueuze seem like a thing of the sea as well. It's not so far off, being the evolved product of a canal city where fresh shellfish have been consumed for generations, and where the North Sea breeze blows in at night, through the rafters and over the coolships, to inoculate the beer with its magic...

Nothing scientific there but it's what flashed through my mind the first time I tried the pairing.

Nina Alvarez -

This is going to sound strange, but I've been working on a novel that very much centers around oysters and beer. I've been trying to find the beer that the locals in my story drink - something perfect and special that they can brew in their backyard. I was thinking lambics, which lead me to gueuze, which lead me to this post. I am freaking out (in a good way) at the strangeness of the coincidence and the poetry that this has inspired in the writer and other commenters here. This is definitely a good lead.... THANKS!

Alan -

Happy to have been of assistance!