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The beer cocktail trend has been with us for several years now, and, according to a host of print and online sources, it continues to grow vigorously. Frank Bruni in The New York Times reports that beer cocktails are numberone sellers in many top establishments, such as the restaurant WD50 in New York, and also that their subtle qualities and intriguing flavors have convinced him to rethink his own former aversion to beerdrinking. Despite the popularity of the trend, Beer Cocktails is the first book devoted to the subject. Among the fifty recipes are some classic beer cocktails that predate the trend, such as the Radler, from Bavaria; Mexico's Michelada, a 'warm ale flip' from Colonial America; and the most famous of all, the Black & Tan. The emphasis, however, is on newer creations, both the author's own he is the creator of the respected blog Beyond the Shadow of a Stout (shadowofastout.com) and ones inspired by cuttingedge bartenders from coast to coast. The four recipe chapters cover pale and Americanstyle beers; Belgianstyle beers; stouts and porters; and black and brown ales, plus a wide range of spirits and liqueurs that complement the beer bases perfectly. Front matter answers any questions that rookies or pros might have does a beer cocktail belong in a mug or stein, or in a cocktail glass? and dozens of color photographs make these soulwarming, vibrant drinks sing on the page.
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birth defects, or other reproductive harm.
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⚠️ California Proposition 65 Warning: Some products sold on this website may expose you to chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, visit www.P65Warnings.ca.gov.
