The beer cocktail trend has been with us for several years now, and, according to a host of print and online sources, it continues to grow vigorously. Frank Bruni in The New York Times
reports that beer cocktails are number-one sellers in many top establishments, such as the restaurant WD-50 in New York, and also that their subtle qualities and intriguing flavors have
convinced him to rethink his own former aversion to beer-drinking. Despite the popularity of the trend, Beer Cocktails is the first book devoted to the subject. Among the fifty recipes
are some classic beer cocktails that predate the trend, such as the Radler, from Bavaria; Mexico's Michelada, a ��arm ale flip��from Colonial America; and the most famous of all, the Black
& Tan. The emphasis, however, is on newer creations, both the author's own��e is the creator of the respected blog Beyond the Shadow of a Stout (shadowofastout.com)��nd ones inspired by
cutting-edge bartenders from coast to coast. The four recipe chapters cover pale and American-style beers; Belgian-style beers; stouts and porters; and black and brown ales, plus a wide range
of spirits and liqueurs that complement the beer bases perfectly. Front matter answers any questions that rookies or pros might have��oes a beer cocktail belong in a mug or stein, or in a
cocktail glass?��nd dozens of color photographs make these soul-warming, vibrant drinks sing on the page.
