Stout und rohe Austern

In the past, stout and raw oysters were considered a poor man's lunch, and although even today this combination may raise eyebrows, they do complement each other well by balancing, yet enhancing their contrasting flavors. It is believed that this pairing was created in the 19th century with the invention of stout, and many credit Galway as the place of origin, which is no surprise given that it is a harbor city. Shucked oysters are typically served alongside lemon wedges and a glass of stout, but there have been inventions in this department as well, such as shucked oysters topped with stout granita.