The Best Beers for Oysters, According to Pros

When you picture a tray of freshly shucked oysters, it’s easy to imagine a glass of crisp white wine or a flute of sparkling bubbles alongside. But Trey McMillian, the founder and owner of Lowcountry Oyster Company, says there’s no better combination than a frothy beer and salty Charleston oysters.

“When I think of oysters, I immediately think of cold nights, cold beer, and oysters,” he says. “They just go hand in hand.” 

Why beer is the unsung hero of oyster pairings

On a basic level, beer and oysters are a great match because the beverage’s carbonation works to balance out an oyster’s salinity and cleanse your palate from the rich, salty flavor. 

But the beer category is broad, with many different styles and flavor profiles. Just like oysters on the half shell are served with lemon for brightness, mignonette for acidity, and cocktail sauce for an added punch of flavor, different styles of beer bring different dimensions to an oyster pairing.

How to choose the right brew for your bivalve

For Anne Becerra, a certified cicerone and beer educator, there are a handful of beers that almost always work well with oysters: snappy German-style helles, pepper-forward Belgian saison, and refreshing, citrusy witbier. With so many options, she says the best way to choose a beer is to think about how you eat oysters. For example, if you’d reach for a lemon to squeeze on top of your oyster, a bright witbier beer might be a nice match, she says.

“It’s not one size fits all, and there are not these hard, steadfast rules,” Becerra says. “There are so many options, and it’s much more intuitive than people may think.”

Ahead of the Food & Wine Classic in Charleston, where McMillan and Becerra teamed up to host a seminar titled “Hops on the Half Shell: Great Beers & Awesome Oysters,” created some pairings that complement beer and briny Lowcountry oysters served with a variety of toppings. So, next time you order a seafood tower or find yourself at an oyster roast, here are four expert-approved combinations to try.

4 beer-and-oyster pairings the pros swear by

From crisp lagers to bold stouts, the right beer can bring out entirely new dimensions in an oyster. McMillian and Becerra’s picks show just how versatile the duo can be—no matter if you like your oysters raw, dressed up, or with a little heat.

Oyster on the half shell and Japas Cervejaria Nama Biiru

For a simple oyster served raw on the half shell with your choice of staple toppings like lemon and mignonette, a light beer like Japas Cervejaria’s Nama Biiru will let the oyster shine. Inspired by Charleston’s reputation as “the city that rice built,” Becerra looked abroad to Japan, where rice is equally foundational, and landed on a delicate rice lager. She landed on the Nama Biiru by Japas Cervejaria, a Japanese rice lager that’s soft and delicate with lemongrass citrusy notes. 

“The crackery malt flavor is really soft,” she says. “So it has the oyster with lemon and cracker thing going on all on its own, and it doesn’t overpower the oyster.”

Oyster on the half shell and Bero Edge Hill Hazy IPA

McMillan and Becerra wanted to offer a non-alcoholic pairing as well, so she selected the Edge Hill Hazy IPA from Bero. With bright notes of mango, orange zest, and other tropical flavors, Becerra says it “electrifies the oyster.” 

McMillian says this pairing works exceptionally well with his oysters because lowcountry oysters are known for their intense salinity. 

“Oysters take on the flavor of where they’re grown, much like wine. Ours are very salty up front because of the tides,” he says. “So adding sweetness works really well with our oysters. It’s like putting salt on a chocolate chip cookie.”

Oyster with crème fraîche, caviar, and Allagash Brewing Company North Sky

On occasion, McMillian sees his oysters paired with caviar, which amplifies their briny punch, and crème fraîche, which lends a cooling, creamy balance. Becerra says that very rich, creamy, and savory flavors pair well with a beer that also exhibits those qualities, like Allagash’s North Sky stout. 

“It’s a Belgian-style stout with really lovely roasted cocoa, dark, sweeter notes that play out and accentuate the savoriness,” she says. It’s also highly carbonated with a Champagne-like finish, which adds to the luxurious feel.

Oyster with hot sauce and Munkle 3rd Door Tripel

Lowcountry Oyster Company makes a cayenne pepper hot sauce that’s a perfect way to add a kick to any oyster. With this preparation, Becerra reached for a Belgian-style Tripel from the Charleston brewery Munkle Brewing Company because it’s strong at 8.2% ABV and can balance the heat with a bit of sweetness. “It’s a big golden ale that’s strong and explosive,” she says. “It’s very full-bodied, so it stands up to the hot sauce no problem.”