It doesn’t take a genius to pair an oyster stout with oysters. Yet when I paused in the middle of a long stretch of unfocused, messy cooking yesterday to indulge − oysters just shucked, stout left to warm slightly − I felt like a damn genius.

The marriage between oysters and stout dates back at least to the early 1900s in London where oysters were plentiful and inexpensive and stout or porter was the local style of choice, according to the late beer journalist Michael Jackson. Then came polluted coasts, prohibition and a couple of wars that screwed up everything and the knowhow behind the oyster stout was lost.

Enter Upright Brewing of Portland, Oregon.
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