Beer adds fresh twists to this season’s cocktails

Photo: Mix up a hot summer day with the North High Jalalima Beergarita; photo: Hayley Fudge

By Hayley Fudge

Long gone are the short days that require a solid stout to end a cold evening. Let barley-wines be bygones. Summer is now upon us.

‘Tis the season for lighter beers, many with low ABVs for all-day consumption, bursting with fresh, fruity flavors. These bright, crisp brews fill local retail shelves and establishment taps; cans beg to be cracked poolside or onboard a kayak or canoe, and growlers show up at every cookout.

In recent years, beer intermingled with liquors and other well-known cocktail mixers has been trending on the menus of progressive brewpubs and inventive breweries. Dayton’s Toxic Brew Company has a few such offerings on the menu board, appealing to beer geeks and atypical consumers alike. From margarita-inspired beer drinks to champagne’s lower-maintenance sister, beermosa, beer cocktails are game-changers.

I challenge you to up your summer beer game to the next level by crafting some beer cocktails. These inspired, refreshing options will bring new life to your summer gatherings—and may even make a beer hater love the suds.

Here are six recipes—all made with Ohio beers—to help you usher in the sun and warmth of the coming months. (Note: the most important thing isn’t the brand of beer, but rather the style—any substitute of the same style should work just fine.)

 

North High Jalalima Beergarita

Ingredients:

1 lime, cut into wedges

Coarse salt

6 oz. chilled North High Jalalima Jalapeño
& Lime Ale

6 oz. thawed frozen limeade concentrate

6 oz. chilled tequila (a decent quality clear tequila, such as Patron Silver, recommended)

Ice cubes

Preparation:

Rub lime around rim of glass and coat rim in salt, fill glass with ice.

In pitcher, mix Jalalima beer, limeade, and tequila.

Pour over ice (or blend with ice for frozen version).

Add lime and jalapeño garnish, if preferred.

 

Warped Wing Trotwood Lager Michelada

Ingredients:

¼ cup lime juice

½ tsp. Worcestershire sauce­­

½ tsp. hot sauce (Cholula recommended)

¼ tsp. soy sauce

2 oz. tomato juice

12 oz. Warped Wing Trotwood Lager

Red pepper flakes or chili powder

Ice cubes

Preparation:

Rub lime around rim of glass and coat rim in red pepper flakes or chili powder.

Fill glass with ice.

Pour in Trotwood Lager.

Add all remaining ingredients.

Stir and enjoy.

 

Fifth Street Brewpub 1600 Kolsch Pomegranate Lemonade Cocktail

Ingredients:

1-1/2 oz. pomegranate juice (POM recommended)

2 oz. lemonade

Fifth Street Brewpub 1600 Kolsch

Ice cubes

Preparation:

Fill glass with ice.

Add pomegranate juice and lemonade; stir, filling glass approximately halfway full.

Top off with 1600 Kolsch and enjoy.

 

Zaftig Juicy Lucy Mango Raspberry IPA Slushie

Ingredients:

1-1/2 cups mango sorbet

1/2 cup fresh raspberries

1-1/2 oz. dark rum

12 oz. Zaftig Juicy Lucy IPA

Preparation:

In a blender, mix all ingredients until smooth and serve immediately.

 

Toxic Brew Co. ISO Heaven IPA Beer, Orange, Jalapeño and Whiskey Cocktail

Ingredients:

2 oz. orange juice

1-1/2 oz. of bourbon

1 Tbs. of agave nectar

1 jalapeño, sliced and seeded

2 oz. Toxic Brew Co. ISO Heaven IPA

Preparation:

In a shaker filled with ice, add orange juice, bourbon, agave, and sliced jalapeños. Shake well.

Pour through a strainer into highball glace with ice.

Add IPA, stir, and enjoy.

 

Yellow Springs Brewery Zoetic Strawberry Orange Beermosa Hopsicles

Ingredients:

1-1/2 lbs. strawberries (fresh or frozen)

¼ cup of sugar

4 oz. pulp-free orange juice

12 oz. Yellow Springs Zoetic  Pale Ale

Preparation:

In a blender mix all ingredients until smooth. Pour into plastic popsicle molds and freeze until solid (minimum two hours).

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Hayley Fudge
Hayley Fudge is one of Dayton City Paper’s Resident Beer Geeks. An enthusiast of craft beer and the culture that surrounds it, Hayley aspires to share her love of beer with others by whipping up beer-infused cupcakes on the regular. Reach Hayley Fudge at HayleyFudge@DaytonCityPaper.com.

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