The Beer Blend
Want the cool and refreshing taste of a pint of lager and the fruity goodness of a cocktail? Fancy something different, but fear being socially ostracised for returning from the bar with a fluorescent pink drink with a sparkler sticking of out the top? Fear not, all your beverage wishes are about to be answered with the beertail – the simple yet surprisingly tasty cocktails that are made around 89% bloke-ier by the inclusion of a good old-fashioned beer.
FHM popped over to the London branch of BrewDog, a Scottish company making serious boozy waves in the craft-brewing scene, where head barman Neil Taylor took us through seven new ways to enjoy the nation’s favourite tipple.
The Posh Punk
Beer type used: IPA
Ingredients: Brooklyn IPA, Caorunn Gin, fresh lemonade/bottled and fresh lemon.
How to: Add 200ml of Brooklyn IPA to 25ml of gin in a tumbler, filled with a few ice cubes. Top up with lemonade, stir and garnish with fresh lemon. Neck.
FYI: In the 1800s – faced with the conundrum of getting beer from the UK to thirsty colonial types in India – brewers came up with India Pale Ale. A drink with more alcohol and more hops than your average brew, these natural preservatives kept the beer fresh for the mammoth 11,000-mile journey to the Subcontinent long before anyone decided to invent a fridge.
Beer type used: Pilsner Lager
Ingredients: Bottle of Mexican lager, a shot of Tequila Blanco, a dash of Worcestershire sauce, half a diced habanero chilli, 25ml of lime cordial, salt, cucumber.
How to: Dice the chilli and toss into a shaker with the juice, tequila and the sauce. Rim a large glass with salt and fill it with a bottle of lager. Add the mixture to the glass, stir well with plenty of ice and top with cucumber.
FYI: In Mexico, it’s believed the Michelada is a potent hangover cure. Mexicans also believe in taking cakes and pastries to cemeteries as presents for dead people – so we wouldn’t believe everything they say.
The Manhattan Project
Beer type used:
Imperial stout (the stronger the better)
Ingredients: Haywards Black, Bourbon Whiskey, Sweet Vermouth and Angostura Bitters.
How to: Combine 12ml of Haywards Black, 25ml of Bourbon, 25ml of Sweet Vermouth and a couple of dashes of the Bitters in a cocktail shaker over ice. Shake well and strain into a teku glass.
FYI: Haywards Black is India’s first genuine beer with 8% alcohol content. This handcrafted beer gets its bitter-cum-sweet taste from New Zealand’s super alpha hops, while the dark roasted malt gives it a rich dark colouring.
Beer type used: Blonde Ale
Ingredients: Duvel, cider, a tablespoon of honey.
How to: Always pour the cider into the pint glass first, filling it halfway and adding ice, then add the honey before slowly topping up with the beer to avoid any Continental-style frothy-head madness.
FYI: You can use any blonde ale for this refreshing twist on the student classic, but we recommend Duvel – the original strong blonde ale This strong brew at 8.5% is a “devil” of a beer. It’s seductive and sly and loaded with flavour and foam.
The Wobbly Ball Boy
Beer type used:
Ingredients: a 3/4th pint of Liefmans Fruitesse beer, 25ml white rum, a scoop of vanilla ice cream, strawberry to finish.
How to: Pour all the ingredients into a cocktail shaker with a couple of ice cubes; shake like a bastard until the ice cream has melted. Serve up in a tulip glass (although it’ll taste the same out of whatever you stick it in, to be honest) and plonk a strawberry on top.
FYI: Strawberries and cream have been dished out at Wimbledon since the tournament’s inception in 1877. Today over 28,000 kilos of strawberries and 7,000 litres of cream are consumed at the event each year.
The Werewolf Schuss
Beer type used: Wheat beer
Ingredients: Erdinger Weissbier, a splash of honey, a shot of Cointreau, a slice of orange.
How to: Fill a pint glass nearly to the top with Erdinger Weisse, leaving enough space to dunk a teaspoon of honey in, and submerge a shot of Cointreau on the top, Jägerbomb style, before garnishing with a slice of orange.
FYI: By German law, this Bavarian beer brewed in Germany must be top-fermented. It’s called Weissbier because, at the time of inception, it was paler than the Munich brown beer. Did you know Erdinger, the company, is the world’s largest wheat beer brewery?