The RadleritaĪ traditional radler is a German form of shandy – a 50:50 mixture of beer and fizzy lemonade – which was originally aimed at the cycling community (radler means cyclist). If you have a preferred hot sauce in the house, it’s probably worth a try. The version found at is more or less definitive, including Worcestershire sauce, Tabasco sauce, cayenne pepper, lime juice and Mexican lager. Some versions also include tomato juice, but I’m not telling you that recipe out of a duty of care. This is the Mexican beer version of a bloody mary, with no vodka and the tomato juice replaced with beer. Fill the glass the rest of the way with beer. Shake the ingredients, minus the beer, with ice and strain into a large coupe glass with a single ice cube in it. Hiddleston’s preference is Corona, even though they don’t serve it in the bar. Bartender Richard Hiddleston’s concoction consists of 30ml rose vermouth (Belsazar, for example), 10ml lime sherbet (made from the zest of 4 limes, 150ml lime juice and 300g caster sugar), 20ml vodka, 10ml fresh lime juice, topped up with ordinary lager. Lager spritzĪt Caia in Notting Hill, London, the Promenade is the beer cocktail of the moment, and with good reason – it’s frankly amazing. You can also salt the rim of the glass, if you think that’s a good use of your time. Stir gently, so it doesn’t lose its fizz. Shake well, strain into a tall glass and add about 100ml of whatever Mexican beer you can find. A spoonful or two of agave syrup is optional, but if you’ve got agave syrup you’re probably looking for ways to use it up. To a cocktail shaker full of ice, add 50ml tequila, 20ml Cointreau and 25ml lime juice. You will wonder where it has been all your life. To the uninitiated, it may sound like a Frankenstein’s monster of a creation, but on a hot summer afternoon there is nothing better. One of the more venerable beer-based cocktails, the Lagerita transforms a margarita into a long drink. Here is a brief – and thoroughly tested – selection of beer cocktails to try. The beer is always added last, after the other components have been mixed: don’t put it in the cocktail shaker with everything else, or you’ll end up covered in it. If the other ingredients are obscure, the beer usually isn’t: unless otherwise specified, stick to lager, pilsner, or a less intense IPA – otherwise the flavour will overpower the cocktail. Most beer cocktails are relatively easy to reproduce in your own kitchen. You would be hard-pressed to recreate such a drink at home, but it is a great accompaniment to the restaurant’s homemade ferment and pickle plate. It’s a very in-house creation: Chef Daniel Watkins makes his own miso from spent grain – a leftover from the brewing process – supplied, like the Disco Pils used in the cocktail, by the onsite 40FT Brewery. Respect is our highest priority.At Acme Fire Cult in Hackney, London, they serve something called a spent grain miso radler, which consists of bourbon mixed with miso syrup and pilsner. Of locally-sourced ingredients and treating natural resources with Structure with more than 700 secure jobs throughout Austria. Kiener adopts responsibility by supporting a healthy, regional economic As an “independent entrepreneur”, Heinrich Dieter Small regional brewery to become Austria’s largest and most successful Heinrich Dieter Kiener (III) has managed the enterprise’sįortunes since the end of 1990. The Kiener family have owned the brewery for more than 120 The brewery’s success is inseparably linked with the name The values we have been committed to since the brewery was founded have made us the leading private brewery in Austria. However, this quality is only possible because we use nothing but the best locally-sourced ingredients. Sustainability, regionalism, adding local value and, above all, the quality of our beers and services have been our top priorities for 525 years. We are a private brewery with centuries of tradition. A brand cannot achieve this type of devotion without being of the highest quality and embracing the spirit of its region. From branded trail markers on spring hikes to their presence on ski slopes, the beers of Stiegl are woven into the fabric of the Austrian culture. The brewery’s hops and grains are all sourced from Austria. Water from Untersburg Mountain is used exactly how it emerges from the ground and makes up 92% of a Stiegl beer. Located on the footsteps of the Alps since 1492, the brewery has one of the most revered fresh-water supplies in the world. To match the grandeur of its home city of Salzburg, Austria, Stieglbrauerei is one of the most beautiful and impressive breweries in the world.
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