Forget about beer & pretzels, there is a new pairing that deserves swift attention as the oyster trend escalates along the Atlantic Coast almost as fast as craft beer in this country — and the two seem like soul mates. Let’s add to that an infusion of local produce and you no longer need to feel blue about impending fall days, just blueberry!
Many purists prefer their oysters naked, with a squeeze of lemon juice or a dollop of hot sauce, but according to Julie Qiu, oyster sommelier, and featured speaker at the Blue Point Brewing Company’s Boatyard Bash held last weekend in Asbury Park, NJ, an easy-to-make homemade Blueberry Mignonette can help balance out the brininess of the oyster and take advantage of the bounty of blueberries available at grocery stores and farmers markets alike.
“The trio of Blue Point Blueberry Ale with Blue Point Oysters and Blueberry Mignonette showcases one of America’s favorite ingredients, blueberries, in ways which create a delicious and unexpected pairing with briny, Atlantic oysters,” advises Qiu. Blue Point Blueberry Ale is a crisp, well-balanced golden ale with just a hint of blueberry flavor and mild hops that unleashes a lively berry aroma that complements the salinity of the oysters and undertones of blueberry. And the beer will surely get any festive gathering off to a great start.
“Buying oysters and shucking them yourself is an awesome way to enjoy oysters at a great price,” says Qiu “but don’t be deterred, your fishmonger is also happy to shuck the oysters for you which leaves you time to create a tasty mignonette.” Pop open a Blue Point Blueberry Ale and get started on this easy, fast and end of summer delight.
And thankfully for us, Blue Point Blueberry Ale, oysters and blueberries are available year round. Qiu insists she won’t begrudge if you use this recipe with frozen berries, but fresh is best. Here is how to craft your own Blueberry mignonette and #win with the oyster lovers in your midst!
BLUE POINT BREWING COMPANY’S BLUEBERRY MIGNONETTE
Makes enough for at least 2 dozen oysters
1 cup of fresh blueberries
1/4 cup white wine vinegar
1/4 cup seasoned rice wine vinegar
1/2 teaspoon freshly grated black pepper
1) Mix white wine vinegar, rice wine vinegar together
2) Finely dice shallots and add to the vinegar mix
3) Use a food processor to puree the blueberries and add to vinegar mix
4) Top off with freshly grated black pepper
5) Set in the fridge to chill and marinate for at least a couple of hours
Serve the mignonette alongside naked oysters or spoon the mignonette onto each oyster.
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