Thomas, who is technical manager in Carlsberg UK, first tried the combination at a New Year’s Eve party and says it is perfect for any special occasion or celebratory meal.
The drink, called Black Velvet, originally comes from Britain, where it was created by the Brooks Club, London in 1861, in mourning for the death of Prince Albert. It’s made with half champagne and half porter or stout - ideally Carlsberg porter, of course.
Black Velvet should be served in champagne glasses and has to be poured very carefully because the beer and the champagne make it very frothy.
"First pour in the beer and let the foam settle," says Thomas. "Then tilt the glass and slowly pour in the champagne. It can be served mixed together or, if you are very careful, you can keep the layers separate with the champagne floating on top.
"Oysters and champagne are always good, but this is even better. The strong bitterness and roasted malt flavours of the beer go so well with the saltiness of the oysters. And if you add a squeeze of lemon juice on the oysters, you get the sourness too which makes it just perfect."