Bar Tending & Beerspectives
by Matt Martinkovic
| Brewsearch & Development - |
| The hottest new trend at big city bars is the beer cocktail It's a really fun way to enjoy something more than beer while still having beer! But before you plunge into it I'd like to give you a few key tips so you can make your own or order appropriately. In making just about any beer cocktail, do not use more than 3 ounces of beer and in general shake your cocktail. Shaking provides greater texture and froth. When filling a jigger, tilt it so the beer won't foam over. For more carbonation, top off cocktail with beer serve the cocktail in a Champagne flute, a chalice, or a pilsner glass. Define the beer's purpose when mixing your drink. Ask yourself (or the bartender) what is the beer going to replace? Is it your base spirit? Is it a modifier? Are you going to transform the beer, by reducing it, so it provides more sugar or caramelization? ------------- There are more than 62 different styles of beer, so for best results consider these: 1. For sweet notes consider stouts, porters; for bitterness, try pale ale and IPAs, and for more spice, like coriander or clover, go for more wheat-forward beers. 2. Experiment with flavor combinations: Wheat beers, saisons and hefeweizen mix well with citrus; hoppy beers with bitter and aromatics; stouts and other dark beers work well with more full-flavored ingredients, like rum and heavy spices; and lagers pair well with tequila. ------------- Mix the listed beer style with one of the suggest liquors and you'll be in for a treat: Lager: Genever, white rum, blanco tequila, Old Tom, cachaca, pisco, mezcal, Grand Marnier Dark ales: Bourbon, dark rum, Vs cognac, St. Germain, mezcal, blanco tequila, white rum Farmhouse ale: Cognac, aged rum, tequila, gin, Tennessee whisky, Old Tom, cachaca, pisco, Compari, orange liqueurs, cherry liqueurs IPAs: Pisco, amari, mezcal, blanco tequila, Old Tom, orange liqueurs, cherry liqueurs, Pilsner: Genever, gin, Old Tom, mezcal, Tennessee whisky, orange liqueurs, cherry liqueurs, Compari Sour Beers: Sweet vermouth, gin, blanco, tequila, elderflower Stouts: Rye whiskey, bourbon, aged rum, brandy, Grand Marnier, Old Tom, cherry liqueurs, mezcal, amari Witbier: Gin, blanco tequila, white run, Cognac, Old Tom, Genever, pisco, Tennessee whisky, Compari, orange liqueurs. ================ Cheers, Matt |
| Please continue to support my friends at The Northside Lounge Nik's Wunderbar - Whitehouse Station NJ |
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Matt Martinkovic is not only a recognized beer authority but a well known ecological writer whose
work has appeared in the The American Midland Naturalist (University of Notre Dame) among other
industry publications. He also has been an agricultural consultant on, of course, the growing of hops.
work has appeared in the The American Midland Naturalist (University of Notre Dame) among other
industry publications. He also has been an agricultural consultant on, of course, the growing of hops.
| More From Matt: Beerspectives #1. #2, #3, #4, #5, #6, #7, #8, #9 , #10, #11, #12, #13, #14, #15, #16, #17. #18, #19, #20, #21, #22, #23, #24, #25, #26, #27,#28, #29, #30, #31, #32, #33, #34, #35, #36, #37 |
| "Beertails" Guidelines |
| To all my readers and friends, I want to thank you for all your support during my time at Nik's Wunderbar and at the Northside Lounge. I'm moving back to the enviromental/ecological field so the next time you see me at a pub it will likely be on a stool next to you. I'll continue to write my column here on BeerNexus giving you my take on what's happening in the beer world with my insights derived from many years in the industry. Cheers! |