• Jennifer Pinto

Oysters & Beer

It would seem appropriate to talk about this subject given our upcoming Beer Garden & Oyster Happy Hour on August 7th from 4- 8 p.m.!

Why pair beer with oysters? Well, our friend Kevin who is a local oysterman has a great answer to that question. "As a simple balancing act, the sweetness of the beer nicely offsets the salinity of the oyster"

Oysters are old. Like, pre-ice age old. They’ve been eaten by many different predators for many years, humans now being their predator du jour. They’re filter feeders, meaning they suck in water filled with algae, and bits of microscopic stuff and spit out clean water. In fact, one oyster can filter fifty gallons of water per day. So they’re a remarkably beneficial creature to introduce to any river or bay’s ecosystem.

One of our favorite facts about oysters is that almost every single oyster grown on the East coast of the United States is the exact same species—Crassostrea virginica. If you’re an oyster fan, you’ll have noticed that every east coast oyster you’ve encountered neither looked, nor tasted, the same. Not even close. This is the amazing part about oysters. Though they may start the same, where they’re planted and what they eat almost completely dictate what they become.

Oyster farmers call this merroir, a sly take on the term terroir from the wine-making process. Merroir refers to the impact that an oyster’s surroundings—water temperature, plant life, salinity, etc.—have on the fully-grown oyster.

At our beer patio event on August 7th, we will feature:

  • Great Gun Oysters out of Moriches Bay

  • Fire Island Blues from the Great South Bay

  • Local Little Necks

  • Cape Cod Duxbury & Well Fleet Oysters

In our next blog, we’re aiming to provide an oyster shucking lesson that will convince even the most hesitant shucker to give it a try.

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