• Lightly buttered or garlic butter dipping sauce and shellfish - Pilsner, Light Lager, Honey Ale, Hefeweizen
• Shellfish with red sauce - Amber Ale, Cream Ale, Pale Ale

*The goal is to let the taste of the shellfish come through. Lighter tasting shellfish cooked in light oil or light sauces will definitely work well with dry and hoppy beers. Strong tasting and salty shellfish work with darker beers; dark lager, pale ale, porter/stout.