Happy Oysters and IPA Day!
When I looked at the calendar, I came across a conundrum for today. It is National Oyster day. But, it’s also National IPA day. So, which one do I write about? The choice is easy. Why not do both? Anyone who has ever spent any time on the Eastern seaboard, especially in New England and the Maritimes knows how well these 2 go together. We have bars dedicated to oysters and beer. So, let’s celebrate them both as equally important parts of our culture. So, Happy oysters and IPA day!
First, a little housekeeping. For those of you unfamiliar with IPA, it is a type of ale: India Pale ale. The name is deceptive, as the beer was actually from England at first. In late 18th and early 19th century, The east India Company of London would send ships to India to do trade. The men needed something to drink on the trips. Most British ales at the time were heavy porters and stouts suited to cold British nights. But, India was a sweltering hot region. So, a lighter ale was developed. Since the trips were long, hops were put in the casks to help preserve the ale. This extra hoppy addition became the hallmark of what we now call India pale ale. By the 1830’s the name IPA was a commercial entity.
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IPA is not what it once was.
Today, IPA’s come in all sorts of varieties. Generally, they have a heavy hop flavor. And, they tend to have a lighter complexion (hence the term pale). Although, I have had black IPA’s. And, the difference between IPA’s across brewers is as diverse as the difference between Ale and Porter. There are double, triple, east coast, west coast, British, Belgian, Milkshake, and more. The common factor is that they are heavy on the hops. That doesn’t mean bitter necessarily. Although many are. The one thing we can all agree on is that they can be very refreshing on a hot day.
They can be fruity, sweet, single hopped, double hopped, Bitter, or creamy. People can argue over what is and isn’t a true IPA. I read an article where people were arguing over the origin of IPA. Obviously, people have too much spare time on their hands if they are fighting over whether the origination date was 1822 or 1835. Get a life! It’s oysters and IPA day! Pretend you’re in Nova Scotia and Chill out! Grab a beer. Grab an oyster. And, take in the salt sea air. That’s what IPA is all about. It started with sailors and is best on a seacoast.
That’s not to say you have to be seaside to enjoy an IPA. Remember, it was made for drinking in warmer climates. So, whether you are in Tamp, Tuscaloosa, or Toronto IPA’s are sure to please. Look for a local adaptation. Artisan Breweries love to experiment. Look for sessions and other variations.
Happy Oysters and IPA Day! Don’t forget the oysters!
Oysters are one of those things (like IPA) that people either love or hate. Or, they are too afraid to find out if they love or hate them. If you have ever had an oyster straight out of the bay, you know what I am talking about. The proper way to eat them is to just suck them right down with minimal chewing. If you stop to chomp down, the consistency and flavors can result in a less than pleasant experience for someone skeptical of the mollusk. But, for those brave enough to indulge, the experience can be transcendent. You feel at one with the sea. And, you wonder, who first thought of breaking open what looks like a rock and eating whatever is inside it. And, how did lemons come into the equation? Citrus comes from warm climates. Oysters live in colder waters.
You can find dozens of varieties. On a broad level, there are European, East coast, west coast, Akoya, rock, and other names derived from the country, region, or state they come from. But, those in the know realize there are vast differences between local oysters. From Malpeque, to Watch Hill, the beauty of the oyster is that it picks up the characteristics of the water it is in. If you eat an oyster from Duxbury Mass, it will have a totally different flavor than one from Plymouth bay even though they are only 20 miles apart. Oysters naturally filter the waters they live in. Hence, they pick up the flavors of that water. If one bay has a higher salinity or minerality, it is reflected in the oyster. Experiment. Enjoy!
Pair the two.
IPA’s can be fruity, sweet, and hoppy. Oysters tend to be savory, salty, and mineral. What a great combination. A salty oyster and a Sweet ale. If that doesn’t get you into a summer mood, nothing will. Oysters can be eaten on their own or with minimal sauces. A mignonette (vinegar and/or wine with shallot and other flavors), cocktail sauce, horseradish and hot sauce are all common toppings. The toppings should accent, but not disguise the oyster.
But, don’t stop at oysters on the half shell. Just like clams, they can be fried, steamed, stuffed, smoked, or made into stews and chowders. They are definitely harder to find than clams when it comes to cooking versions. But, they can be well worth it. The problem is, it is a lot of work to shuck enough to create a stew. Clams are commercially processed for chowders, etc. But, oysters haven’t found that mass audience. So, unless you want to spend a lot of time shucking or a lot of money for a quart of shucked oysters, you are probably better off making something like an oysters Rockefeller. Although, you could par bake or steam the oysters to get them out of the shell. Then, you can make your stews.
So, let’s pair the 2 together. Since IPA’s vary greatly, you will have to be familiar with the characteristics of the ale in question. A classic combination, here, on the east coast, is Harpoon’s UFO IPA with Island Creek Oysters. This is a good pairing for the beginner. Both the oyster and the beer are widely available. And, they both have milder flavor and the citrus tones of the IPA accent the oyster nicely. If you want to get more adventurous, Try a Malpeque oyster with Dogfish head Imperial IPA.
Why not an oyster beer?
Although it isn’t an IPA, our friends at Moth Lane Brewery in PEI have married oysters and beer in their oyster thief Stout. I know it sounds a little odd. But, they successfully blended the two. If you are fortunate enough to be there when they are brewing a batch, you may be able to try the oysters used in the brew. PEI is a haven for oysters. And, the flavor of oysters steeped in stout is surprisingly creamy and delicious. If you ever find yourself meandering down a red clay road off the beaten path in Tyne Valley stop in. You won’t regret it.
While oysters make for good stout, I’m not convinced and IPA is the right vehicle for brewing with oysters. IPA’s have a lighter consistency, and, the hops are dominant. Stouts have a more malty feel that blends better with oysters. But, side by side I would rather have an IPA with an oyster than a stout. Especially if the Ale has a lot of citrus notes. Look for ones using hops like Citra, Cascades, centennial, or Amarillo hops. What can I say? Citrus and oysters go together.
As with all things in life, there is no such thing as a bad oyster (unless it’s dead or poisoned with red tide). Each one has a unique flavor. So, why not get a basketful and try them in one of many ways? Straight off the half-shell, in a stew or try this Roasted oyster recipe:
Truffle Roasted Oyster
Ingredients
- 12 large Oysters
- 1/4 cup Truffle Butter Available at specialty stores or make your own with truffle shavings
- Olive oil
- 2 Tbsp Chopped Fresh Shallots
- 1 Tbsp Chopped Fresh Garlic
- 2 cups Fresh Arugula
- 1 oz White wine
- 1 tsp Chopped fresh Thyme
- 1/4 cup Shaved Reggiano Parmesan
- Salt and Pepper to taste
- Aged balsamic or balsamic reduction to drizzle
Instructions
- Clean and open the oysters. Remove the mussel from the shell and place back. Lay the oysters out on a sheet pan.
- Heat olive oil in a saute pan over high heat. Saute the shallots and garlic. Add in the white wine and reduce. Stir in the truffle butter, keep it from breaking by constantly stirring. Then add in the arugula and thyme. Continue stirring until wilted. Then fold in 1/2 of the cheese and season.
- Place the arugula mixture in each of the oysters. Top with the remaining cheese. Bake at 400 degrees until the cheese melts and browns. Serve hot and drizzle with the Balsamic at service time.