Beer cocktails in MIX

beer_cocktails_lead

This month’s MIX magazine includes an article by John Foyston taking a look at the growing interest in beer cocktails:

Good beer, it can be pretty easily argued, is perfect and complete by itself. It’s complex and flavorful and doesn’t need anything else … except that a band of intrepid young mixologists see good beer as a starting point for something better — beer cocktails.

Straight-ahead beer fan that I am, I have to agree that beer cocktails open up a brave new world. I recently got to taste and talk about beer cocktails with some of Portland’s most ardent proponents: mixologist Jacob Grier, New School blogger Ezra Johnson-Greenough and Yetta Vorobik, owner of the Hop & Vine, where Grier and Johnson-Greenough held an event in the summer called Brewing Up Cocktails. They plan to repeat it this month, also at the Hop & Vine.

Portland bartenders Jabriel Donohue, Neil Kopplin, Christian Rouillier, and Kevin Ludwig also make appearances. Read the whole thing here.

The drink in the photo is the Quatro Blanco, made with a Farigoule rinse, Herradura reposado tequila, and a special keg of Upright Four wheat farmhouse ale aged in a Hungarian oak barrel with yarrow flowers and rose petals. It was probably my favorite drink from our Brewing Up Cocktails event, but since it was a one-off beer it will probably never be made again and you will never be able to try one.

There’s one other drink that went understandably unmentioned in the article, the notorious Furburger:

3/4 oz Buffalo Trace bourbon
1/4 oz Chartreuse
approx. 5 oz Oak Aged Yeti Chocolate Imperial Stout from Great Divide

The name comes from the beer, because Yetis are furry, and from “bur” as in bourbon. So Furburger. See, nothing dirty about it. At least that’s what I thought when a friend jokingly suggested the name assuming I knew what I meant. I didn’t know what it meant and so passed the idea on to the owner of Hop and Vine. It wasn’t until two days later that I learned what it really referred to. We talked about finding a new name for the drink, but after that incident we couldn’t think of it as anything but a Furburger. The lesson? When coming up with new cocktail names, be sure to look them up on Urban Dictionary before submitting them to your prospective boss. Or not: The Furburger was one of our bestsellers of the day. And since the word has been approved for use in schools by a federal judge, why not for a beer cocktail menu too?

Two other cocktails from the event, the Dutch Devil and Brewer’s Bramble, we’re covered previously here. Brewing Up Cocktails II is in the works and we’ll announce the date soon; stay tuned here and at The New School Blog.

[Photo by Ross William Hamilton.]

Comments

  1. Jacob's Mom says:

    I’m ashamed. Your father obviously did not impart enough information to you in “The Talk.”

  2. Beer cocktails could well be the next big thing in drinking out, they definately add a different dimension to cocktail making as there are so many different flavours out there amongst the beer varieties, the possibilities are so vast. I’m looking forward to doing some extensive sampling!!

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