Elevating Beer with Beertails: A Refreshing Twist on Classic Cocktails

Happy #InternationalBeerDay!!!

As a lover of wine and quality spirits, I rarely find myself reaching for a beer. However, once a year, I like to experiment with beertails - unique cocktails where beer plays the starring role as a mixer. If you're curious about trying this delightful concoction, I've got some fool-proof recipes for you. While the Margarita and Bloody Mary can easily transform into beertails, today, I'll be sharing my variation of the Aperol Mist, featuring a craft beer called "Ouwen Duiker" from Brewery Hedonis in Michelbeke-Brakel.

Before we dive into the recipe, let me introduce you to "Ouwen Duiker", a craft pale-ale beer with a delightful 7% alcohol content. Brewed by the talented artisans at Brewery Hedonis, located in the hometown of one of our esteemed "Minister-of-state" excellencies, Mr De Croo, this beer holds a special significance. Its Flemish name translates to "Old Diver," as depicted by the diver on the label. However, in the local dialect, it could also cheekily refer to a "dirty old man.” This beer boasts a distinct character, crafted with abundant rye and a blend of two American hops, Mosaic and Citra, creating a wonderfully fruity flavour.

Today, I'm venturing beyond the traditional Margarita and Bloody Mary to present my take on the Aperol Mist beertail. The choice of "Ouwen Duiker" will undoubtedly add a unique twist to this classic cocktail, enhancing its flavours and introducing beer enthusiasts to the world of beertails.

The Foggy Diver

Ingredients
50 ml Aperol
30 ml freshly squeezed orange juice
10 ml simple syrup (adjust to taste)
2 dashes of orange bitters
Chilled "Ouwen Duiker" craft beer

Method
In a shaker, combine Aperol, freshly squeezed orange juice, simple syrup, and orange bitters.
Add ice to the shaker and shake vigorously for about 10-15 seconds.

Strain the mixture into a tall glass filled with ice. Top up the glass with the chilled "Ouwen Duiker" craft beer, allowing the flavours to blend harmoniously.

Garnish your beertail with an orange slice and a sprig of rosemary for a touch of elegance and aroma. Give it a gentle stir, sit back, and savour the delightful fusion of flavours.

Conclusion
Embrace the art of beertails and experience the magic that happens when beer meets classic cocktails. While I might not be a regular beer drinker, "Ouwen Duiker" has captured my heart with its craft and charm, making it the perfect addition to my Aperol Mist variation. Whether you're a seasoned beer aficionado or simply curious to explore new options, this beertail is sure to surprise and delight your taste buds. So, go ahead and raise your glass to this refreshing and unexpected twist on a timeless classic!

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Julia "The Hive"

Aperitifs exist in all styles and beverages. A good aperitif prepares the stomach for the meal and activates your taste-buds. A glass of good quality Champagne or a simple Gin and tonic are both examples of excellent aperitifs. But that doesn’t mean you have to limit yourself. In Italy for example, people drink lots of aperitifs based on Aperol and Campari such as the spritz, Americano and Negroni. But if you’re a beer enthusiast, a nice pilsner can also be a pretty good aperitif. 

Today I want to show you a different kind of drink, that has the same roots as the popular Mexican Michelada cocktails. It’s a beertail, a cocktail that basically uses beer as a mixer. 

I didn’t pick just any kind of pilsner for the mixer, I got myself a Julia Belgium aperitif. 

Is this a beer? You won’t find the word “beer” anywhere in their marketing. They promote Julia as a brewed aperitif and they already have two flavours available: 

• Julia “The Birth” - This is a double fermented blond aperitif with a fresh and balanced palate with hints of fruit. Only a slight bitterness and a velvety taste.  This brewed aperitif is infused with cascade and Amarillo hops. It’s a cloudy ‘brew’ because of the production process with malted barley and wheat. 
• Julia “Sunny Joy” - A mixture of tropical citrus aromas, generated by the combination of Simcoe and Citra hops. 

I decided to use Julia “The Birth” for my drink. The malted barley of course sent my mind in the direction of whisky. But flavour-wise, I thought Bourbon would be a better match. 
Larceny is a "wheated Bourbon" which uses wheat instead of rye, so that must be a perfect match. This Bourbon is produced with 68% corn, 20% wheat and 12% malted barley. Other “wheated Bourbons” on the market have a maximum of 16% wheat in the mashbill.

Julia “The Hive”

Ingredients
30 ml Larceny Wheated Bourbon
22 ml Fresh lemon juice
22 ml Honey syrup
Top with Julia “The Birth” brewed aperitif

Method
First add Bourbon, lemon juice and honey syrup to a shaker with ice. Give it a good shake and strain it into your cocktail glass. You can use a highball or any kind of beer glass for this drink. I decided to use the original Julia Belgium glass. Top with the brewed aperitif and give it just a gentle stir. Enjoy!!!

TIP: If you’re still in doubt about mixing Bourbon and pilsner beer, I’ve also created a similar drink for Paal26 Grand Café, which will be available on the next suggestions menu. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.