Beer cocktails may just seem like a way to get more alcohol into your alcohol, but given all of the amazing, flavorful beers now available, you can make a beverage that is nuanced, delicious, and — dare I say — refined. What a great way to celebrate the start of the the long weekend.
Photo by Lauren Topor.
The link below explains the super interesting history of how beer cocktails became a “thing,” but the major takeaway is the super helpful pairing guide, which breaks down the best liquor-beer match-ups for your mixing enjoyment:
- IPAs: These “offer boldness in every direction, with intense hoppy bitterness and fragrant citrus or herbal flavours” and are best paired with “bitters and aromatic spirits like pisco, amaro, mezcal, blanco tequila, orange or cherry liqueurs and Campari.”
- Stouts: Stouts are “deep, rich, and malty” and “superbly accompany spirits that have been aged in barrels and that have a toasty, caramelly side of their own” like “rye whiskey, bourbon, aged rum, brandy, mezcal and amaro.”
- Wheat Beers: These babies benefit from a bit of citrus, and thus play really well with spirits that are also elevated from an acidic bite, like “gin, blanco tequila, white rum, Genever, pisco, Campari and orange liqueurs.”
If you need even more mixing ideas, check the link below for all sorts of tasty recipes, and let me know if you need help taste-testing.