Flapjack Point oysters are Pacific Oysters (Crassostrea gigas) are intertidally grown in Puget Sound's nutrient rich Eld Inlet. They start out in large mesh grow out bags placed directly on the bottom and then are transferred to the beach where wind, wave and tidal action wears away at the shells producing round, deep cupped oysters with well-formed hinges. The are on the small side, averaging 2.5" and are nearly round with deeply fluted cups with a purple tint on the lips and edges that fades as it moves towards the hinge. The caps are dusty, looking like they spend some time sitting on an intertidal beach, and are fairly strong with thick purple-green stripes from the lip to the hinge. Flapjack Points have a seaweed and seashore aroma. Fat, plump meat fills the cup protected by a moderate layer of liquor. The liquor is salty and introduces melon and cucumber notes from the meat. The bite releases a pleasant buttery sweetness with some very lightly smoked bacon flavors that lead to a crisp, slightly metallic finish. I am drinking a Bauhaus Riegele Kellerbier - a fresh, unfiltered, unpasteurized cellar ale brewed with Bavarian Wheat and Jura Malts. The beer's moderate carbonation lightly cleanses the palate and the light sweetness smooths out the oysters' saltiness and metallic notes while the maltiness complements the oysters' sweet meat flavors. The beer does not overpower the oysters and is a good choice for a plate of Flapjacks. I had Flapjacks a couple days ago with my friend Kevin Meintsma and his award winning pyment and the pairing took things to a new level which is best described by an expression French actor Gerard Dépardieu had written on his t-shirt: “C’est le petit Jésus en culotte de velours" (It's like baby Jesus in velvet underpants).