That’s not beer foam in this picture:
I spent a lot of time last week learningn to work with aquafaba — a vegan substitute for egg white!
The stuff works very well, and is easy to find… It’s just the juice left in a can of chickpeas. Weird, I know. But the smell disappears and the liquid emulates the thickness and foaminess of egg white pretty exactly.
I read about the substitute here, I’m an article from Tales Of The Cocktail.
The beer cocktail pictured above mixed SouthernTier’s Porter with Averna, Spiced Chocolate Bitters aquafaba foam and more!
The result was sort of like a milkshake with chocolate and coffee notes.
Today’s post is of another Southern Tier Shandy, but this one’s made with a one-off beer we scored from the brewery and Arthur R. Gren Distributing.
Curious about the Hop Sun Shandy? My initial post can be read by clicking here.
Today’s post though is about Southern Tier’s “Local Sour,” a kettle sour beer we were lucky enough to get a keg of this week at the restaurant where I work:
About This Drink:
Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With tart specialty beer on tap, we started adding in fresh-squeezed lemon juice and some liqueur for a basic and delicious house shandy.
•.5 oz lemon juice
•.5 oz simple syrup
•.5 oz orange juice
•.5 oz Domaine de Canton
•10 oz Hop Sun
•4 oz Sierra Mist
Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of “Local Sour” and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.
Note: The above recipe is scaled to serve the drink in a pint glass, but we also cut the recipe in half to serve in a smaller glass, as pictured here:
A day late, but still delicious:
This Hop Sun shandy is a mix of beer and citrus with soda that’s light and refreshing for these summer days:
At the restaurant where I work, we only serve Southern Tier on tap. It’s like a permanent Tap Takeover.
Each and every summer we get the brewery’s popular seasonal, Hop Sun — a summer wheat ale.
About This Drink:
Shandies and Radlers have become quite popular in the past few years. It seems like every summer there’s new flavors and brands on the market. With Hop Sun on tap, we started adding in fresh-squeezed lemon juice and some liqueur to the beer for our basic and delicious house shandy.
- .5 oz lemon juice
- .5 oz simple syrup
- .5 oz orange juice
- .5 oz Domaine de Canton
- 10 oz Hop Sun
- 4 oz Sierra Mist
- Citrus garnish
Add the citrus and simple syrup into an empty pint glass with the Domaine de Canton ginger liqueur. Next add 8 to 10 oz of Hop Sun and then top with lemon-lime soda. Garnish with a lemon, lime or orange wedge — or all three.
From The Brewery’s Website:
ABOUT HOP SUN
Style: American Wheat Ale
Brewed Since: 2004
Fermentation: Ale yeast, one variety of hops, three types of malts
Color: Straw, light honey
Effervescence: Crisp, moderately carbonated
Nose: Bready wheat, light hop aroma, lemon rind, pine.
Flavor: Balance of malts and hops, pleasantly bitter finish, light sweetness from wheat.
Body: Light, refreshing
Serving Temperature: 45-50°F
Glass: Weizen glass, pint glass, mug
When I woke up this morning, I had the itch to make beer cocktails tonight — so I reduced some IPAs and made simple syrup.
I’ll be making drinks with these simple syrups tonight only at Forte.
The first one I made was, of course, Southern Tier.
I also had a bottle of Sierra Nevada’s new single hop IPA — the Idaho 7 varietal.
According to Sierra Nevada, this newly developed hop has a fruit-forward nose. Expect complex fruity aromas of orange and apricot with hints of black tea-like character and a pleasant fresh herbal bouquet.
Sierra Nevada kicks is doing a whole series of IPAs this year, all exploring different hopping methods: single hop, fresh hop, wet hop and wild hop.
Beer Simple Syrup
Want to make your own beer simple syrup?
Read more about it online here, here and here.
Forget the teams squaring off each year on the field, it’s beer that’s the real winner of the Super Bowl each year — and here’s what I had tonight:
Another maple syrup cocktail, but this time one with beer! I found the recipe over on Liquor.com and spent most of the weekend serving ’em up to bar patrons.
About This Cocktail
A bourbon and beer drink with maple syrup for sweetener and some citrus for flavor.
2 ounces bourbon
2 dashes Angostura bitters
.25 oz lemon juice
.75 oz maple syrup
Southern Tier Harvest (Or Phin & Matt’s)
Add all of the ingredients, except the beer, to a shaker filled with ice. Shake and strain into a tall glass (highball, collins) and pack it full with fresh ice. Top with beer and garnish with an orange wedge.
At my bar, we only have Southern Tier on tap. The recipe called for Old Speckled Hen, which is an English ale. The Phin & Matt’s worked alright. It’s an American-style Pale ale. For my money though, the Harvest, which is a bitter, worked really well in this drink.