Five New Things to Do with Beer
I think we can all agree that beer is a constant delight, a wonderful beverage that need not yield to any in its excellence. Yet whenever mixed drinks rise in their relative popularity, the phrase "beer cocktail" gets kicked around and people suggest topping off your mojito with Coors, mashing chunks of watermelon into your Fat Tire, or other such silliness.
That's not to say you can't mix beer. People have been doing that ever since there was beer to mix. A few cocktail experts have even succeeded in working the stuff into honest-to-God cocktails, although they're usually not using the kind of beer you can find at the local Kwik-E-Mart. The beer drinks that have stood the test of time tend to be simple, ungimmicky things: beer, an extra ingredient or two, and done. We've mentioned a couple of these over the years the Cincinnati Cocktail (beer and seltzer; very refreshing), the sublime Michelada (beer, lime, hot sauce, seasoning) but have by no means exhausted the category. Here are four more, each combining the quaffing pleasure of a beer with some of that element of surprise you get from a cocktail. Plus, we've tacked on an extra one of our own, just for fun.
Ancient, rich, sweet, rewarding, and simple.
Fill a pint glass ¼ of the way with chilled porter. (We generally use Anchor or Geary's.) Stir in 1 tsp superfine sugar or, better, 1 tsp demerara sugar syrup (made with 2 parts raw sugar to 1 part water, heated and stirred until sugar has dissolved) and fill glass with cracked ice. Slowly top off with more porter until full. Grate nutmeg over the top.
Black Velvet
A classic. The most elegant and delicious of beer drinks.
Fill a champagne flute halfway with chilled stout. (Guinness is effective, but if you can get Brooklyn Black Ops, you'll be in a whole other world.) Top off slowly with chilled brut champagne; this is a good use for that bottle of Veuve Clicquot you've been meaning to drink.
Shandy Gaff
This one goes back to the 19th century. It was light, spicy, and refreshing then and it still is now.
Fill a pint glass a little more than halfway with a good American pale ale (we like Mendocino Red Tail Ale), well chilled. Top off slowly with ginger beer, the spicier the better.
Berliner Weisse mit Schuss
Berlin's traditional wheat beer is drunk with a schuss, or shot, of either green waldmeister syrup (germandeli.com) or red-raspberry syrup in it. Most pleasant.
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass. Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
Groundskeeper
When we were putting this article together, a question came up: What do you do with, say, Budweiser? What about a superpeaty Scotch, the kind that's almost too smoky to drink? Bingo. The Scotch calms down; the Bud mans up.
Pour 1 oz ultrasmoky single-malt Scotch, such as Ardbeg or Laphroaig, into a pint glass. Add 12 oz chilled Bud or other American pilsner.
Recipe: May Wine with Sweet Woodruff
by Seasonal Wisdom on April 30, 2012
Celebrate the start to May with this old-fashioned recipe for May Wine, which features hints of the herb sweet woodruff and organic strawberries. This delicious drink has long been enjoyed on May Day and was one of many charming traditions celebrated in Germany on the first of May. Learn more about this historic drink, and enjoy this easy, old-fashioned recipe.
Right around late-April and early-May, the ground cover sweet woodruff (Galium odoratum) starts to bloom with delicate, star-shaped white flowers in shady spots. In Germany, the herb grows wild in forests, and is called “Waldmeister.”
Beloved for centuries, sweet woodruff is used to concoct May Wine (aka Maiwein) with a young Riesling wine (ideally from the Mosel region of Germany). This wine is often enjoyed on May Day, along with other German traditions such as dancing around giant May Poles decorated with ribbons and flowers. These customs survive still in certain places, and I’ve had the good fortune to not only see a May Pole in Bavaria, but also drink a glass of chilled May Wine.
My friend Victoria Williams of Our Life In Idaho has sweet woodruff growing in her garden. She offered to help me make this pitcher of May Wine at her home. You may remember her delicious Strawberry Semifreddo with Edible Pansies. That frozen dessert would have been perfect to serve with this drink.
- 1/2 cup of dried sweet woodruff leaves (Galium odoratum) – grown organically
- 1 bottle of Riesling wine
- 1 bottle of Sekt (German sparkling wine); or champagne
- 3/4 cups organic strawberries, chopped
- A pinch of fresh sweet woodruff flowers for garnish
Step One: Infuse your dried sweet woodruff leaves in the Riesling wine for an hour or so. You can use fresh herbs, but the flavor and aroma is more intense when dried. Some recipes recommend you infuse the herb overnight. But if you’re not familiar with the herb’s taste, you may want to start slow. We had enough flavor after only an hour when we infused our wine.
Step 2: After infusing the wine with this fresh-smelling herb for approximately an hour, strain the herbs from the drink. Then, gather up your ingredients and start mixing.
Step 3: Pour the infused wine into a glass pitcher. Then, add your sparking wine or champagne. Bubbles will form immediately, so pour slowly.
Step 4: Add strawberries and a big pinch of sweet woodruff flowers to the top, and stir gently. The result is a lovely and refreshing drink suitable for a real celebration.
We toasted ourselves for the wise decision to make May Wine this year, before eating those decadent-looking desserts you see behind our glasses. This drink also nicely complimented a delicious Smoked Salmon and Artichoke Quiche that Victoria whipped up for us too.
Hope you have a wonderful start to your May, and that we’ll see you back at Seasonal Wisdom soon!
- Sugar: Some recipes called for adding sugar to May Wine. We say, “Skip the sugar!”
- Sweet Woodruff (Galium odoratum): Use moderation when eating this herb. Although it is safe in this recipe’s quantities, large amounts of the plant can cause dizziness and vomiting. Learn more about sweet woodruff from The Herb Companion. Always know exactly how your herbs were grown. Do not eat plants that have been sprayed.
- May Day Customs: The first day of May is “rich in customs, perhaps more so than any other day of the year,” writes The Oxford Book of Days. Learn some fun and unusual May Day customs from Seasonal Wisdom, as well as German traditions for this day.
I read about May wine in a gardening calendar I’ve had for years. Last year I planted the sweet woodruff, this year I looked up the May wine recipe and found your post. I’ve yet to try it but am trying the drying of the woodruff this week. I look forward to reading your posts. Thank you for the expanding ideas. Who knew? I am glad I wandered your way.
Since getting May Wine on the market is difficult in our area, I’m giving your recipe a try. I’m sure to enjoy.
Hi D, Early and Barbara: Thanks for your comments. Hope you enjoy the May Wine as a nice seasonal drink to celebrate this time of year. Look forward to seeing you again. All best, Teresa
I made sweet woodruff wine today and it is just delicious ! I used fresh sweet woodruff with the flowers, heated it 10 seconds in the microwave (this brings out the flavor better, in my experience ) and put it in a gallon jug of white wine. I let it sit 5 hours and yhen tasted it. It is just fabulous and tastes like spring! Try this!
That sounds delicious, Cynthia. Thanks for sharing! Hope to see you again at Seasonal Wisdom. Teresa
After the dried herb infusion when mixing the two drinks should I strain off the dried herbs out of the Reisling wine? Your drink looks clear and it’s not apparent in the recipe if this step is required.
Hi Ken: Yes, you should strain the dried herbs from the wine before mixing the drinks. I’ve added the step to the blog post to make it clearer, and thanks for bringing it to my attention. Hope you enjoy the May Wine!
This is lovely, thank you so much for sharing. This looks like the perfect beverage to serve on a warm afternoon on the patio or out in the garden.
Thanks so much, Jennie Alice. It has a refreshing taste that suits the season. Hope you enjoy it!
Sounds lovely! I used to have sweet woodruff in my garden but it ran amuck and I pulled it out – now that I want it where is it? I have to give this wine a try so I will find it somehow.
Isn’t it always that way? Good luck finding some sweet woodruff, and enjoy this special seasonal drink soon. Thanks for visiting. Teresa
I learnt of this drink from a Germany friend and discovered this recipe here when searching for it. In August 2014 you can see it go Nationwide in the UK when I made the drink for my dinner party to welcome my guests as a contestant in the world famous show, Come Dine with Me. I’ll post the airing date when I’m told. Exciting.
Thanks for sharing, Kenneth. Please let me know the airing date. We’d love to see it.
I made this recipe and it is delicious. I’ve had. sweet Woodruff growing behind my house for years and didn’t know what to do with it until now. Thank you! What I need to know is how long can I keep the May Wine if refrigerated? Will it spoil?
Pam, Your best bet is to drink the wine up within a few days. Be sure to keep it refrigerated. Enjoy!
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- Waldmeister Woodruff Syrup 17.5 oz
A German tradition is to offer a splash of Waldmeister sweet woodruff syrup to Berliner Weisse (Weiße) for a fresh herbal character and a touch of sweetness. You can also mix with wine to make a special Maibowle (Spring Drink.) Or add a shot to sparkling soda water or mineral water for a refreshing, slightly-sweet drink. Try as in interesting cocktail ingredient (woodruff plays well with Gin) to add a nice herbaceous note.
Try using as an ingredient to flavor baked goods, ice creams, sorbets, puddings or mousse.
Refrigerate after opening.
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Beer-Based Cocktails
F rom Mexico’s Michelada to London’s Shandy Gaff, beer-based cocktails from around the globe are gaining popularity. In addition to these cool classics, creative bartenders are drawing fresh libation inspiration from beer, ranging from local brews to international lagers, lambics and more. And for restaurants without a full liquor license, “beer-tails” are a way to expand a drinks menu.
Classic Beer Cocktails
Michelada (Mexico)
A classic and refreshing drink made with Mexican beer sassed up with hot sauce and lime juice.
1 teaspoon salt
½ teaspoon chili powder
2 tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
Dash of hot sauce
Chilled beer, such as Corona
In a plate or shallow bowl, stir together salt and chili powder. Run a lime wedge around the edge of a pint glass, then turn glass over onto plate and rotate or roll edge of glass to attach salt mixture. In the rimmed pint glass, combine lime juice, Worcestershire sauce and hot sauce. Top with beer.
Shandygaff (UK)
Dating back to the late 19th century and sometimes referred to simply as a “Shandy,” the word “shandygaff” is thought to come from the British vernacular for a pint of beer, “shant of gatter” (shanty being a public house, gatter an idiom for water).
6 ounces cold beer or ale
6ounces cold ginger beer, ginger ale or lemonade
Lemon zest or mint sprigs for garnish
Pour equal amounts of beer and ginger beer into a chilled glass. Stir gently. Garnish with lemon zest or mint sprigs.
Berliner Weisse mit Schuss (Germany)
Berlin’s traditional wheat beer is often drunk with a shot (schuss) of either red raspberry syrup or green waldmeister syrup.
16 ounces cold Berliner Kindl Weisse, or other light German-style wheat beer
1 ounce shot of raspberry syrup or Waldmeister syrup
Pour the shot of syrup into a large glass, then slowly pour in the beer.
“New Classic” Beer Cocktails
Brooklyn Tai
By Jonathan Pogash, The Crowne Plaza, White Plains, NY
A riff on the classic tropical Mai Tai drink, this cocktail takes its name from its secret ingredient: Brooklyn Lager Beer. From The Crowne Plaza, which launched its drink menu at the end of November.
1 ounce Appleton Estate Reserve Rum
¾ ounce almond syrup
¾ ounce fresh lime juice
1 dash angostura bitters
Brooklyn Lager Beer
Add all ingredients, except for beer, to a cocktail shaker with ice and strain into a chilled pilsner glass. Top with the beer. Garnish with a lime wheel and mint sprig.
By Arturo Vera-Felicie, The Rieger Hotel Grill & Exchange, in Kansas City, MO.
An unusual take on the classic Sangaree.
1 ounce cream Sherry
Harviestoun Old Engine Oil Black Ale
Nutmeg, for garnish
In a 12-ounce beer glass, pour the cream Sherry and ale. Grate nutmeg on top.
Dark Wood Flip
By Corey Bunnewith, Citizen Public House, Boston
It may look like a glass of dark ale, but—surprise! It’s a cocktail with rich flavor and texture, thanks to a heady mix of 10-year-old Bourbon, maple syrup, and egg yolk (not white).
3 ounces Abita Nut Brown Ale
¼ ounce Maple Simple Syrup (3 parts water to 1 part maple syrup)
1½ ounces Eagle Rare 10-year-old Bourbon
Fee Brothers Whiskey Barrel Bitters, to garnish
Fresh grated nutmeg, to garnish
Pour ale into a pilsner glass and set aside. In a cocktail shaker, combine egg yolk, maple simple syrup and Bourbon. Shake vigorously without ice (dry shake); then add ice and shake again. Double strain into the pilsner glass with the ale.
Garnish with Whiskey Barrel Bitters, and a light dusting of fresh grated nutmeg.
Japanese Michelada
By Matthew Bax and Ryan Clift, Tippling Club
This experimental cocktail was served at Tales of the Cocktail, a drinks conference held in New Orleans. It’s not from Japan, although all of its ingredients certainly are! Rather, it’s a creation of Matthew Bax, of the Tippling Club (Singapore), and Ryan Clift, of Der Raum (Australia).
1 cup yuzu juice (a Japanese citrus fruit; lemon juice may be substituted)
3 ounces wasabi
1 cup soy sauce
Togarashi spice mix (rim)
1 can of Japanese beer
Blend together yuzu, soy and wasabi. Rim glass with Togarashi (wipe lime juice then dip in dry spice mix). Pour 2 teaspoons michelada mix (soy/wasabi/yuzu) into rimmed glass, then top with beer.
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Das Korn Cocktails
Created by Stefan Weber
(Victoria Bar, Berlin)
1-2 cl St. Germain Elderfl ower Liqueur
Stir and strain into an ice-fi lled rocks glass. Garnish with a large lemon twist.
Created by Arnd Henning Heissen
(Ritz Cartlton, Berlin)
2cl lemon juice
1 bar spoon sugar
1cl Giffard Violette
1,5 cl Luxardo Maraschino
Shake and strain in a chilled cocktail glass.
NEUKГ–LLN KOOLER
Created by Nicolas & Joao
(YUMA BAR, Berlin)
Halbe Zitrone, gepresst
1,5 cl Zuckersirup
1-2 dashes Angostura
Im Shaker. Auf crushed Eis im Longdrink-Glas abseihen. Mit Ginger-Ale aufgieГџen.
KORNATION KORN ANTICA
Created by Jens Göring
3 cl Antica Formula
1 dash Cointreau
1 dashes Angostura
KORNATION QUITTE & KORN
Homemade quince cordial
A dash of lime juice
GREEN KORN SOUR
Created by Alberto Ferreira Costa
(Apples Bar, Park Hyatt Hamburg)
2 cl Apple Sour
3 cl fresh lime juice
1 cl sugar syrup
2 cl fresh apple juice
Shake, serve in a tumbler
Garnish - two apple slices
Cocktails by Gonçalo de Sousa Monteiro
(Buck & Breck, Berlin)
DAS KORN, LILLET BLANC, PEYCHAUD BITTERS
Adapted from the 'Coquetiez du Lion' an inverted and bittered Vesper.
20 ml das Korn, 45 ml Lillet Blanc, Peychaud's Bitters, Lemon Twist (garnish)
DAS KORN, CRГ€ME DE FRAMBOISE, FRENCH VERMOUTH
Inspired by something between a 'Parisienne' and a 'Rose' (French Style).
35 ml das Korn, 20 ml French Vemouth, 10 ml CrГ©me de Framboise
Stirred and on the rocks.
DAS KORN, WOODRUFF, LIME CORDIAL
A tribute to the Berlin Gimlet, as served by Frankie at Fasanen 47. A "Waldmeister"-Gimlet.
45 ml das Korn, 15 ml Lime Cordial, 5 ml Woodruff Cordial, Lemon Twist (no drop)
Stirred and strained.
DAS KORN, DRY WHITE PORT, ANGOSTURA BITTERS
Adapted from the 'Clubland' as discribed in the CafГ© Royal Cocktail Book from 1937.
25 ml das Korn, 40 ml Dry White Port, Angostura Bitters, Lemon Twist (no drop)
Stirred and strained.
DAS KORN, MUSTARD LIQUEUR, FRENCH VERMOUTH, CELERY BITTERS
The Mustard Liqueur discovered by Galander put into an inverted Martini.
15 ml das Korn, 40 ml Mustard Liqueur, 10 ml French Vermouth, Celery Bitters
Stirred and strained.
KAISERKORN
DAS KORN, KГњMMEL, LIME CORDIAL
A variation on the Gimlet. This time with Gilka Kaiser KГјmmel.
45 ml das Korn, 5 ml Gilka Kaiser KГјmmel, 15 ml Lime Cordial, Lemon Twist (garnish)
Stirred and strained.
Cocktails by Mario GrГјnenfelder
(BAR TAUSEND, Berlin)
Das Korn, Eiweiss, frische Zitrone, Puderzucker
LEBKUCHEN KORN
Das Korn mit LebkuchengewГјrzen und Wermuth versetzt
Eiweiss, frische Zitrone, Puderzucker, Zuckerrand; Zimt, Aromatic Bitter
DAS CLASSISCHE MARTINI KORN
Trockener Wermuth, Das Korn, Laphroig 10 y, spherische Olive
GINGER KORN GIMLET
Das Korn, frischer Ingwer, Cordial Lime Juice
KORIANDER KORN
Frischer Koriander, frischer Limettensaft, Orange Bitter, Tonic Water
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Berliner weisse beer cocktails
The first half of my book on beer cocktails features on vintage recipes, drinks created before the modern rebirth of cocktail culture. My book proposal tilted much more heavily toward contemporary cocktails, but as I researched older sources, it became clear that beer’s use in mixed drinks had a richer history than I’d imagined. Most of these come from English and American sources, no doubt in part because those are the sources I’m able to read.
I did try to find drinks from other countries though. A couple from Germany made the cut. Despite the Reinheitsgebot, or beer purity law, Germans aren’t too averse to corrupting their beers with spirits, juices, and syrups. The most widely known German mixed beer drink is the Radler, combining beer and citrus, and currently enjoying popularity in America in various pre-mixed forms (with varying levels of success).
Somewhat lesser known is the tradition of mixing with Berliner weisse, the lightly tart wheat beer originating in Berlin. Up until a few years ago, the style was nearly extinct. It too has enjoyed a revival, both in Germany and in the US. (Read Evan Rail for a closer look at its history.)
Good Berliner weisse is delicious on its own, but it’s often served with additions of spirits or syrups to sweeten it. To enjoy the beer mit schuss, add himbeer (raspberry) or waldmeister (woodruff) syrup. For a stiffer drink, have it mit strippe, with a shot of korn or kummel.
This Friday we’ll be serving both of these variants at the excellent Portland German beer bar Stammtisch. We’ll have Professor Fritz Briem 1809 Berliner Weisse on draft, with options for mit schuss with the locally made B. G. Reynolds’ woodruff syrup and mit strippe with the excellent Combier kummel. I’ll also be there selling and signing copies of my book, Cocktails on Tap, which features the drinks. If you’re in Portland, join us from 5-8. Not in Portland? You can buy my book and a commercial version of woodruff syrup online.
Event details: 5-8 pm, Friday, July 31 at Stammtisch, 401 NE 28th Ave.
Post navigation
Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon, and the author of Cocktails on Tap: The Art of Mixing Spirits and Beer. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Daily Beast, The Los Angeles Times, Reason, The Oregonian, Eater, and other publications. [Photo by Michael Ingram.]
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When Laphroaig Whisky meets Amaro Disaronno, Strawberry Shrub, Pedro Ximenez and Basil it creates a strong, complex and
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What appears to be a fresh & crispy apple flavour turns around on you with an acidic backlash before ending with a smokey finish. Craggenmore mixed with Apricot Brandy, Fino Cherry and
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Black Pepper infused Martell V.S Cognac gives Charlie his kick, while Blackcurrant Liqueur disguised with Lime, Raspberry & Cranberry. Sehr gut border crossing!
A peaty Talisker 10 Scotch laced with Drambuie Scotch Honey Liqueur, Toasted Sesame Seed rim to enhance smokiness and a Honey & Goat Cheese Cream cleanser on the side.
Elfer Waldmeister Liqueur Miniature - 2cl
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Elfer Waldmeister or Woodruff liqueur is bright green in colour.
The nose is very herbal with hints of dried alfalfa, the palate is quite sweet with hints of cherry drops.
The finish is mouth watering and leaves you wanting another drop.
Best used in your favourite cocktail or as a long drink.
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