κοκτέιλ μπύρας ιδανικά για τις καλοκαίρινες συγκεντρώσεις

Αυτό ειναι το καλοκαίρι: πικνίκ στο κήπο, με τους φίλους και πάρτι με κοκτέιλ μπύρας.

1. "Black and Tan"

Ingredients:

There are only two ingredients to a Black and Tan and the ingredients give this drink it's name.  The “black” part is a stout  beer (usually Guinness) and the “tan” part is an ale or lager (usually Bass Pale Ale or Harp lager), but in this case I used a local brew Summit Extra Pale Ale. Legend has it that the term Black and Tan resulted from a nickname, "the Black and Tans" for a British police force who fought the Irish Republican Army in the 20s. (So it might be best to use the name Half and Half if you are ordering this drink in Ireland)
Guinness Stout is the best for this project and actually the can works the best because Guinness is canned with a gadget that holds a mixture of carbon dioxide and nitrogen. You'll have a noticeably better stout head when poured from such a can. (Or even better, bring a keg of Guinness to the party!!)
Variations: a friend reminded me of two variations: She prefers the Black and Blue (Guinness and Blue Moon) or a Poor Man's (Guinness and a dry, hard cider).

Tools:

Large tablespoon - You can buy custom Black and Tan spoons on the Guinness website, ebay or amazon. You can use a stock spoon, or you can fashion your own as I did. A spoon with a bend to it makes it easier to get just the right pour.
Pliers and or Vise grips - I found vise grips much easier for this project than just plain pliers. I suppose a hammer and vise could help too, but I did not need em.
Beer Glass - yeah well it doesn't make much sense to pour a Half and Half in a Red Solo Cup.Shaping The Spoon - you should probably visit the Goodwill store for a couple of spoons rather than get in trouble for tweaking the good silverware  (I got about 8 packaged together for $2 at my local 2nd hand store)...(or this can also be done with an un-bent spoon).
When you shape of the spoon, your goal is to have the bend in the spoon at a spot such that the tip of the spoon is touching the other side of the glass. Just clamp the vise grips on the spoon and you should be able to bend the spoon easily with your hands. you may want to put a cloth on the vise grip teeth to avoid marring the spoon (unfortunately I didn't think of this tip in time)The Pour -
Our goal here is to avoid mixing the two beers completely, we want to end up with the lighter ale on the bottom and the darker stout beer on the top (Of course if you mess up and the beers get all mixed together, no worries, it still tastes great :-) )

Tan - Just pour the lighter Ale first, about 3/4 up the glass. It's fine to have somewhat of a head on this portion of the pour as it even helps with the separation

Black - Insert the spoon so it rests against the glass and sits just above the Ale. Slowly...very slowly drizzle the stout across the spoon back so it stays on top of the tan portion of our drink. We found that if we poured the stout too quickly there was not a very clear definition between the Black and Tan portions. A thick head is appreciated on this drink.

2. Beer cocktail with raspberries

Decide on a base beer style. You will be adding fruit to a base beer recipe, so you'll need to decide what style of raspberry beer to brew. In general, berries pair well with light, mild beers or rich, dark beers.

• Mild styles of beer such as blonde ales, Hefeweizens, and pilsners pair well with raspberries, making for a fruity, refreshing, and summer-friendly beer.
• Rich, malty styles of beer like stout and porter also work well with raspberries, where the fruit's tartness contrasts nicely with the smoky, chocolate overtones of the roasted malt.
  Brew the beer as you normally would. On brew day, you will do everything as you normally would, because you won't be adding the fruit until secondary fermentation. If you brew using the all-grain method, you will also mash and sparge the grain as usual.

Rack the beer into the primary fermenter. After boiling and cooling the wort, rack it into your primary fermenting vessel as usual. It is possible to add the raspberries during primary fermentation, but there are several major reasons why you should avoid doing this.

• Because the yeast have not had time to proliferate at this point, adding the raspberries poses a significant risk of bacterial infection, which will produce unpleasant flavors in your beer.
• Adding raspberries during primary fermentation will also lead to the nearly complete fermentation of the fruit's sugars, which will cause the raspberry flavor to dissipate significantly.

Transfer the beer into the secondary fermenter. Once the vigorous fermentation is complete, you are ready to begin secondary fermentation and add the raspberries. You have several options for adding the fruit to the fermenting beer.

• A popular option is to pour raspberry puree into the fermenter. This puree is readily available from brewing supply stores; it will provide intense flavor but will cloud your beer's appearance.
• Another option is to steep dried raspberries in the beer. This tends to produce a more nuanced flavor and preserves the beer's visual clarity.
• A third option is to add fresh raspberries to the fermenter. Because fresh raspberries have a high water content, however, you will need to add a lot to achieve noticeable flavor.

Bottle or keg the raspberry beer. When secondary fermentation is complete, you will bottle or keg the beer as usual. You may need to strain the beer when transferring it to your bottling bucket to remove any raspberry seeds or skins, but you can usually keep these impurities out by stopping your siphon before they are sucked up.

Enjoy your raspberry beer. The addition of fruit does not change the time needed for bottle conditioning. When the beer has been fully conditioned, crack one open and enjoy. You can garnish the beer with fresh fruit to augment the fruit flavors.

 3. Liquid Cake

The aroma of the cake comes from the blackberry, blueberry, agave nectar and lemon juice, well, himself a bourbon punch up and light beer

4. Rub & rye

With rye whiskey, Belgian beer and a beef-jerky garnish, this is the manliest cocktail recipe we know of.

INGREDIENTS IN THE THE RUB & RYE COCKTAIL

Mesquite salt or your favorite barbecue dry rub spice mixture

1.5 oz

Bulleit Rye Whiskey

.75 oz

Lemon juice

.75 oz

maple syrup

1 oz

Egg white

5 oz

Scaldis Pêche Mel beer

5 drops

Barbecue bitters

Garnish:

1 Beef jerky

Glass:

Pint or double Old Fashioned

HOW TO MAKE THE RUB & RYE COCKTAIL

Coat the rim of a pint or double Old Fashioned glass with mesquite salt or dry rub

Fill halfway with ice and set aside

Add the rye, lemon juice, maple syrup and egg white to a shaker and fill with ice

Shake vigorously and strain into the prepared glass

Top with the beer and bitters, and garnish with a piece of beef jerky