By: Claire Petch
Beer cocktails seem to be popping up all over the place. I originally saw them on Pinterest about a year ago, back when it first became popular and I pinned a hundred recipes that I would never make. To date, beer cocktails have been the only recipe to escape the virtual pin board dust.
What motivated me to try them? I’m convinced that there is a type or form of beer out there for everyone, and I thought beer cocktails might just be the right stepping-stone for non-beer drinkers. It looks like I was not the only one who thought this, because restaurants and beer companies have begun coming out with their own concoctions.
The recipe I tried was a raspberry beer cocktail, the likes of which I renamed raspbeery cocktails (you can read about them here). Even though I’m a beer lover, once in awhile I feel like something fruity and refreshing (especially in the summertime, which appears to be arriving in Toronto at long last). So beer cocktails are the perfect way to join these two things.
Over the past year, I’ve noticed an increasing popularity in beer cocktails on menus. Maybe it’s because of my indecisive nature, or maybe bars and restaurants are realizing the benefits of this option.
When I was at the Food and Wine Expo last year, I was surprised to see a few of the big brewers there. Molson Coors was taking the opportunity to showcase some different beer cocktails featuring their Molson 67 beer. They were focusing on holiday-themed drinks as alternatives to classic festive beverages. The drinks also have less calories than a regular mixed drink, if that’s what you’re looking for. I personally liked The Sour 67 and 67 Punch, but feel free to try out any of the recipes for yourself.
And I’ve seen beer cocktails popping up on menus in a variety of restaurants as well. From Jack Astor’s where they make some of them as slushies (perfect summer treat), to places like Three Brewers (or Les Trois Brasseurs) who only serve their own beer. I have to say, I was pretty surprised when I walked in and saw a beer cocktail menu on their wall.
Overall, it looks like people and companies are recognizing that just because someone doesn’t want to enjoy a pint of beer doesn’t mean they don’t want beer at all. By branching out and mixing beer with other things, we are welcoming those who wouldn’t normally stray off their wine/spirits/pop path to take a wander down Beer Avenue. And who knows, that may even lead them to liking beer all on its own.