Beer cocktails

Beer as a base

In most cocktails the spirit carries the drink. Here, beer takes that role. Its alcohol content is low compared with spirits, usually around 4 to 6 percent for everyday styles, so beer-based drinks are often lighter and longer than classic cocktails. The flavour ranges from crisp and hoppy to malty, roasted or sour depending on the style.

Which beer for which drink

• Pale lager and pilsner: clean and dry, the best all-round choice for mixing with citrus, soda or spice.
• Wheat beer: soft and fruity, good with orange, lemon and light syrups.
• Stout: roasted and creamy, used in the Black Velvet and in rich dessert-like drinks.
• Sour beers and fruit beers: acidic and aromatic, useful where you would otherwise add citrus.
• Very hoppy IPAs: powerful bitterness that can turn harsh with sweet ingredients.

Combining beer with other ingredients

Build beer cocktails in the glass. If a drink contains spirits or juice, chill or shake those first, pour them into the glass and top with beer. Pour at an angle to control the foam, and stir gently once at most.

Typical ratios

Shandy and Radler use roughly equal parts beer and lemonade. The Michelada seasons about 330 ml lager with the juice of one lime, a pinch of salt and a few dashes of hot sauce and Worcestershire sauce. The Black Velvet layers or mixes stout and sparkling wine in about equal parts. A Boilermaker is simply a glass of beer served with a shot of whiskey on the side.