Brut IPA Mignonette with Fresh Oysters

Makes:

About ½ cup (118 ml) mignonette

4 oz (118 ml) brut IPA

1 tsp minced shallot

1 tsp seeded, minced jalapeño Zest of 1 lemon

12 oysters, scrubbed well

Combine all ingredients except the oysters. Adjust seasoning with lemon juice. Crack the oysters and spoon 1 tsp mignonette over each oyster. Enjoy!

Beer Tasting Notes:

Brut IPAS combine delicious hop flavors with an incredibly dry finish. The aroma should be fruity and floral, the mouthfeel medium-bodied with soft bitterness, and the finish very dry and crisp. This style is fairly new, so representatives are limited but include Ska Brewing Moral Panic, Terrapin Beer Hoppin’ Bubbly, Brewery Ommegang Brut IPA, and Devils Backbone Brut IPA.

Recipes don’t get much easier than this, and the success of this dish depends more on quality ingredients than on skill in preparation. A mignonette is usually made with vinegar (red or white), but even beer not considered “sour” is still relatively acidic, and it brings a similar brightness. Instead of simple lemon and spice flavors, the beer (depending on your selection) can bring everything from tropical and citrus fruitiness to white wine-like crispness, all backed with a light but soft bitterness. These flavors will enhance a lot of oysters and help smooth out the brinier ones.

What the Beer Does for the Dish:

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