Trippel Rye Shandy

Like most people I know, I thoroughly enjoy a good beer. Especially when it’s hot or after a long day on the slopes. Although, I have to say I prefer a good whiskey or cocktail over a beer most of the time. Recently though, I have been drinking more craft and local beers, and I’ve got to say they are pretty damn good. I have drank a few good beers in my day. (While simultaneously walking to school uphill in the snow both ways? Jesus, you aren’t that old, Brian.) When I was in college my “treat” to my self was a six pack of Newcastle instead of our go to Caguama (yes, that is a turtle on the bottle.) (Also affectionately referred to as Turtle Piss.) My father in law always has a fridge stocked full of an array of delicious German beers, most of which I can’t pronounce. And, I have been known to dabble in a Hoegaarden or two. However, it wasn’t until I started living in Colorado that I really grew an appreciation for craft breweries who are doing some really cool stuff.

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I kind of always saw beer as a social thing that had some flavor but wasn’t really the most interesting thing to drink. If I wanted something with complexity and flavor I would go with a scotch. However, my opinion is evolving. Craft beers are kind of awesome. They can have tons of depth and very interesting flavors. I’m currently into Belgian Ales at the moment.  Particularly Saisons. I learned recently that Saisons were originally brewed in the winter months by Belgian farmers and given to their farm hands in the summer months as a form of hydration. HOW DO I GET THAT JOB?  (Imagine how effed up your classic hair would get doing manual labor, Brian.  Step away from the hoe.) Saisons today are typically brewed with a higher alcohol content (7%+) but back in the day they were not brewed quite as strong. Probably to keep the farm hands from axing off their arms by accident.

Since I have been on this new beer exploration I wanted to try my hand at a beer cocktail.  I thought about using a Saison for my first experiment but decided to use a Belgian Trippel made by New Belgium Brewery (they make Fat Tire if you don’t know) which is aptly named Trippel.  I thought this would be a good fit for my cocktail because I wanted to have beer flavor, a bit of whiskey (duh), and some floral notes.  This particular beer is brewed with coriander so it was just a little bit spicy and perfect.  I hope you enjoy my first stab at a beer cocktail and you can expect more to come.

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Trippel Rye Shandy

By Brian, February 28, 2013

Trippel Rye Shandy

Ingredients:

Instructions:

Combine all ingredients with ice.  Stir and strain into a glass.

Cheers,

Brian

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Brian

About Brian

Brian is the Chief Taste Tester, Mixologist, and Resident CSS Wizard at Whit's Amuse Bouche. When he's not writing code, you can find him with a brown drink in one hand, and a hairbrush in the other. He prefers Colorado-raised lamb to all other meats. View all posts by Brian →

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