After a couple of post-work pints most of us start to sway just a little.
But now you can blame that 'all-at-sea' feeling on that fact that your beer has been made with shellfish.
Brewer Shepherd Neame has pushed the boat out to make Scallop Stout, a venture it claims is tasty, if unusual.
'There's a hint of smokiness and a slight taste of the sea but no fishiness. I can find no scientific reason for why it works, but it does,' said brewer Stewart Main.
The 3.7 per cent stout, which is creamy like Guinness, is made using traditional methods but with a handful of scallops thrown in for an hour.
Mr Main had the idea after visiting a scallop festival in Rye, East Sussex, which reminded him how the bi-valve is often washed down with a pint.
But it is not the only association the briny has with beer. Finings, a substance derived from fish swim bladders (a sac which helps them float), is used to make ale clearer. The Kent-based brewery also plans a crab and winkle ale.