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Sour beer adds a tart and acidic kick to briny oysters on the half shell.
6–12 West Coast oysters, shucked, and served on the half-shell
½ cup (4 fl oz/118 ml) sour beer
1 shallot minced
1 tsp toasted and ground black pepper, Tellicherry if possible
4–5 shots Tabasco
1 tsp malt vinegar
Combine all the ingredients in a small bowl and mix well. Serve alongside the oysters.
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