In issue 13, among lots of other (perhaps more important) things, we talk about beer. We’ve been drinking the stuff for a long while, but for too long we’ve guessed wildly at the bar, lost in a sea of beautiful beer choices. So in issue 13 we break all the basic types down, from ambers and ales to pilsners and porters (grab a copy here). It’s a dizzying world out there — we hope our humble guide helps you drink a little smarter.
But besides explore the loads of beer types and brands out there, what else can you do with beer? Why, make a cocktail with it, of course. Because as fond as we are of beer, sometimes it can be heavy and get warm too fast. So, try the Michelada, perhaps the perfect beer cocktail.
Some people would call the Michelada a Bloody Mary with beer. I would not. Like the Bloody, it has a thousand variations, from the very simple to the way too complicated. This is mainly due to different regions in Mexico, and sometimes bartenders getting a little to excited with a thousand ingredients. For me, the simpler route is better. A glass with ice, lots of lime juice, salt rim, and a dash of hot sauce. Pour over a lager. Pictured, it’s with Coors Light, but yes, Mexican beer might be better (but they’re both lagers and it’s your beer so drink whatever you want). This is how it was served in Guadalajara, and apart from the nostalgia of that hot trip, it’s a clean, very cold, and very crisp way to drink.
The salt helps the hangover. The ice helps the heat. The beer helps everything. You can drink these things all day. Or at least try.
Now if this Michelada recipe isn’t enough to put the wind in your sails, treat it as a beginner course… a jump-off point to the deep pool of beer cocktails around. With all the complexities in the beer world, try layering in your own ingredients to play up citrus, sweetness, bitterness, or smokiness. Google for inspiration. Go on, it’ll be fun. –Paul Brewer