Proposed By: David
Reviewed By: Jonathan
Giving up some of your other favorite libations, Jonathan might agree, is the sacrifice of being a devoted cocktailian. Before we started this journey toward savvy-dom, I considered myself a “Beer Snob.” Actually, the name of a local bar—Beermiscuous—might be a more accurate descriptor. The opposite of brand-loyal, I’ve tried and tested just about every style of ale, lager, stout, porter, and barley wine. I’ve read up on methods of drying and toasting malt, encountered many varieties of hops, and studied the brewing traditions of regions and nations. I’ve even brewed beer myself—terrible, undrinkable stuff… but still.
Beer and wine make odd companions for spirits, but we’ve found a number of valuable ways to incorporate them. The trick seems to be finding what goes with what, recognizing which spirits echo, enhance, and complement beer and wine. This week’s recipe, however, aims to put beer first, pairing a hefeweizen (wheat beer) with orange juice to create a “beertail.” In this case, beer is the star.
As purists would have it, wheat beer is a bastard child. It steps outside the four essential components of beer—water, hops, barley malt, and yeast. Those four variables were plenty for the authors of the Reinheitsgebot, the German purity law of 1487. Wheat contributes to a cloudier and slightly denser brew, with esters redolent of apples or bananas. These qualities make orange a suitable accompaniment, something tart to balance the dry quality of wheat beer. Blue Moon, a Belgian Wit beer, takes advantage of this combination, balancing citrus against the gravitas of wheat.
The recipe calls this cocktail a “Shandy,” a combination of beer and juice (or soft drink) that’s appealing for its low alcohol content. In some parts of Europe, shandies are exempt from laws that apply to other alcoholic beverages, but the convention of combining beer and something sweet isn’t strictly a way of evading the law to sell to minors. The earliest versions, called “shandygaffs,” appeared in the mid-nineteenth century, long before people figured out maybe the consumption of alcohol isn’t so good for youngsters’ noggins.
For this week’s cocktail, I chose a Great Lakes Wheat Beer, Sharpshooter, described as a “Session Wheat IPA,” a little hoppier and less potent than a typical hefeweizen. The subtle addition of the orange peel added to its bitterness and, I thought, might cut some of the sweetness of the freshly squeezed orange juice. Just as with the primary spirit of any cocktail, however, this one could be very different with a different version of hefeweizen.
Here’s the recipe:
- 6 parts wheat beer
- 1 part freshly squeezed orange juice (from 3 to 4 oranges)
- a dash of almond extract (optional)
- Thinly sliced oranges
Combine beer, orange juice, and almond extract in a pitcher. Stir; serve with sliced oranges.
When we visited in San Antonio a few weeks ago, Jonathan’s wife mentioned she liked the cocktails best when they weren’t “100% alcohol.” A drink like this one aspires to a lighter, more refreshing concoction suitable for summer afternoons.
Here’s Jonathan’s review:
I love beer. Hefeweizen, or any wheat beer, is not my favorite as the subtlety is lost on me, but it’s still beer. I also love orange juice. Fresh squeezed, from the waxed carton, or from concentrate, I start every morning with it (fortunately I cannot say that about beer) and would miss it as much as coffee if I tried to do differently. Put those two together and what could go wrong? Not much as it ends up.
The beer of choice was a Hefeweizen from Charlotte’s Olde Mecklenburg Brewery. It is called Hornet’s Nest after the name given to Charlotte during the Revolutionary War. The British commander, Lord Cornwallis, called Charlotte a “Hornet’s Nest” after encountering fierce resistance from the populace.
The beer is anything but fierce. It is a classic of the form – unfiltered, mellow and smooth. The orange juice was fresh squeezed as the recipe dictated but I did differ from a couple of points. First, I made each Shandy individually by mixing one bottle of the Hefeweizen with 2 ounces of orange juice instead of making a full batch and stirring like Martha Stewart told us to do. Martha also called for a small amount of almond extract and instead of figuring out how much to add to a single drink I skipped it. The Shandy was missing something though, so I added a couple of dashes of orange bitters for some contrast. It could be my imagination, but trying it before those dashes and after I think they added something.
I do need to note another small thing. My picture is a homage to our sisters. One glass is from a microbrewery/restaurant in Boerne where one sister lives, and the second is a pint glass from Virginia where the other lives. I picked it up in Charlottesville where our sister and brother-in-law spend fall afternoons rooting for the Cavalier football team. That can be a struggle, depending on how Virginia is playing, but the UVA baseball team just won the College World Series (baseball) and the glass is another way to say “congratulations.”
Jonathan’s take: It was surprising once it was all put together, but I really like this.
David’s take: I may keep experimenting with shandies—the concept of mixing different types of beer with different juices is as interesting as this individual example.
Next week (Proposed by Jonathan):
I really hate to make David make another syrup, but I have to do it. At least this one, like the strawberry syrup from a few months ago, can be used on pancakes if there is anything left. The cocktail is from Better Homes and Gardens, of all places, and is a Blackberry-Bourbon Lemonade. Blackberries are part of our youth so it seems fitting that we incorporate them in a drink in syrup and fruit form.