Active preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 6–8
2 cup (16 fl oz/473 ml) Bock beer, chilled
1¾ cup (14 fl oz/414 ml) tomato juice, chilled
1 Tbs horseradish
1 Tbs Sriracha
1 tsp Worcestershire
1 Tbs (½ fl oz/15 ml) fresh lime juice
2 Tbs green onions, minced
1 pepperoncini, minced
1 tsp kosher salt
2 dozen East Coast oysters, shucked
Combine the beer, tomato juice, horseradish, Sriracha, Worcestershire, lime juice, green onions, pepperoncini, and salt in a mixing bowl or pitcher and mix well.
Place an oyster in a shot glass. Top with about ¼ cup (1½–2 fl oz/44–59 ml) of “red beer.” Serve cold.
Beer suggestions: A dopplebock such as Ayinger Celebrator (Aying, Germany) or Epic Double Skull (Salt Lake City, Utah) offers rich melanoidin notes and a bit of malty sweetness to balance the spice, or a maibock such as Fort Collins Brewery’s Maibock (Fort Collins, Colorado) adds a touch of complementary hops spice. For an added touch, you can brew your own version of Fort Collins Brewery's Maibock with our recipe.