With a new fish market in town, I've bought oysters a few times lately. Being poor, I can't always afford a 1996 Premier Cru Chablis to drink with them, and I like beer pretty well anyway. Now, I know all about Guinness and oysters, but I'm eating them at home, Guinness is strictly an on-tap beer for me, and I don't really care too much about Guinness anyhow. Here's what I've tried instead: A bottle of Alaskan Smoked Porter that I found in the basement. I try to buy a case of this stuff when I remember, and this was the last of the 2001 vintage. It went pretty well. Same dark-beer appeal as the classic oysters/stout, a little cleaner on the palate, and not so smoky as to get in the way of the brine. Like oysters on the barbeque, without the trouble. A couple bottles of Deschutes Jubelale. Not quite as good a match, but still fine. Here's what I'm thinking for the future: Gueuze. Lindemans Cuvee Rene is available around here, and has some of the characteristics of other things that go well with oysters--bone dry, tart, palate-cleansing. Plus, it's one of my favorites. Drawback: kind of expensive for a beer. Also: Belgians in general. Drank a bottle of this Reinaert Flemish wild ale tonight, and thought it might go. So, my questions to you eGulletonians: What beers do you drink with oysters? What pairings have you had in restaurants that have been successful? What hasn't worked? Lots of hops, or lots of malt? More generally: what characteristics do the beverages have in common--what makes a good match? With wines, it's generally a very dry, sometimes briny white wine, minimal oak--Chablis, Champagne, muscadet etc. Guinness is the opposite--sweetish, rich body. What makes them both work?