| TIPS FROM THE PROS |

BY MELISSA DOWLING

People have been mixing beer with spirits and fruit or botanicals for centuries . It was tradition to combine spirits and ale in taverns and homemade punches , especially during the holiday season .

“ Beertails ” have become more popular in the U . S . in recent years , especially as refreshing summer sips . The Shandy , which originated in Britain in the 1800s , is beer mixed with a lemon-flavored beverage . It ’ s typically lemonade or lemon-lime soda , although some variations call for mixing beer with ginger ale or ginger beer .

The Michelada , which hails from Mexico , combines beer , lime juice , various sauces and spices , tomato juice and chile peppers . But there are many different variations on this savory beer cocktail .

For example , Five Iron Golfin Las Vegas has a drink called Beer and Loathing in LV , made with Bloody Mary mix and Golden Road Brewing Mango Cart wheat ale , served with a Tajín spice rim and lime wedge . Iron Hill Brewery and Restaurant serves a Michelada made with Vienna Red Lager , Tobasco , Worcestershire , tomato and lime juice , rimmed with celery salt and Old Bay seasoning .

Beer cocktails aren ’ t just for warm-weather imbibing , however . While witbier , gose and lighter lagers are commonly used for hoptails in the summer , heavier styles , such

A Michelada at Iron as coffee stouts or Belgian brews , Hill Brewery and can create bigger , bolder flavors for Restaurant , with Vienna the cold weather . Red Lager , Tobasco , Mixologists often add spice to Worcestershire , tomato cooler-weather beer cocktails , such and lime juice , rimmed as cinnamon , allspice and maple . with celery salt and Old

These ingredients have warming

Bay seasoning . qualities , and enhance the spice profiles often found in heavier beers .

When developing beer cocktails , consider the flavor and texture of the beer you ’ re using , and how they play off spirits and bitters . You can start by pairing flavors that work together and find the right balance between them .

For instance , Belgian lambics play well with fruity liqueurs , while malty beers such as stouts go nicely with brown spirits . In general , you can choose similar , complementary or contrasting flavors when determining which spirits and beer to marry . Don ’ t be afraid to test , taste and experiment . Here are a few beer cocktails to try .

Rusty Nailed It

1 oz . Monkey Shoulder Blended Scotch 1 oz . Drambuie ¾ oz . Lime juice Pilsner beer

Combine Scotch , Drambuie and lime in a cocktail shaker with ice . Shake vigorously and double strain into a Collins glass filled with ice . Top with pilsner and garnish with a lime wheel and cherry .

Mixologist Rob Boyd created this recipe for Dusek ’ s Board & Beer in Chicago .

Let The Fun Bee-Gin

1 oz . Bully Boy Estate gin 3 oz . Lavenade Tart Ale ¾ oz . Honey simple syrup ( combine equal parts honey and water ) ½ oz . Fresh lemon juice

In a cocktail shaker , pour gin , honey syrup and lemon juice over ice . Stir 10 seconds . Strain into a glass over fresh ice . Top with ale and garnish with lemon wheel .

The mixologists at Springdale Beer Co . created this recipe .

Hazy Daze

½ oz . Guava juice ½ oz . Pineapple juice ½ oz . Orange juice ¼ oz . Lime juice ½ oz . Simple syrup 1 ½ oz . Light rum Elysian Brewing ’ s Contact Haze IPA

Combine first five ingredients and stir . Strain over ice . Top off with IPA and garnish with an orange twist .

The mixologists at Elysian Brewing created this recipe .

Mango Cart Mojito

1 oz . Rum ½ oz . Simple syrup 6-8 Mint leaves 2 Lime wedges Mango Cart wheat ale

Muddle 6-8 mint leaves in highball glass . Add 2 lime wedges and continue to muddle . Add simple syrup and rum . Stir . Add ice to the glass . Fill all the way to the top . Add beer and stir generously . Garnish with fresh mint and lime .

The mixologists at Golden Road created this recipe .

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