By Dave Swanson
As soon as summer hits, consumption of the world’s most popular alcoholic beverage
spikes. Naturally, beer sales peak from May through August—the warmest months of the year. Stouts, pale ales, lambics, hefeweizens, and—of course—IPAs, we love ‘em all.
But as the dog days of summer approach, our taste buds start to look for other refreshers. Enter beer cocktails.
While trend-spotters have hyped beer cocktails as a hot new phenomenon, the truth is that beer cocktails have been around for a long time.
There are blue collar standbys like the Boilermaker: a shot of whiskey or bourbon slopped into a glass of pilsner. And in Mexico, we like the Michelada: light lager, tomato juice or Clamato, lime juice, and a dash of hot sauce. There’s even beer mixed with beer, like the Black and Tan.
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when some 200 million barrels of beer were sold (1 barrel equals 31 gallons of beer). In the same year, 1,989 breweries in the United States were fermenting everything from light lagers to chocolaty stouts. MMMmmm, Guinness anyone?
