TAHLEQUAH —
For years, beer drinkers have cut their favorite brew with some form of hard liquor or stout suds to add extra kick.
Dropping a shot of cheap whiskey into a pint of lager to make a Boilermaker, or turning over a spoon to top off a pint of pale ale with a stout to make a Black and Tan, are common beer cocktails. But adding fruit juices, spices or liqueur has been trending the past few years.
Some online recipe examples include mixing Miller High Life with lemon juice and Domaine de Canton ginger liqueur, or mixing St. Germain elderflower liqueur, Old Tom gin, squeezed lemon juice, sweet vermouth with a dark lager and a mixture of ginger syrup, orange bitters, gold rum, orange liqueur and white beer.
Tahlequah beer drinkers tend enjoy holiday concoctions like mixing Guinness, Irish cream and Irish whiskey, said Mary’s Liquor Beer Manager Taylor Ferguson.
“You do get people making Irish Car Bombs, but that’s usually around Saint Patrick’s Day,” he said.
Another popular beer cocktail includes turning a bottle of Corona upside-down in a frozen margarita, Ferguson noted.
“The more margarita that you drink, the more beer you get,” said Ferguson. “There’s also a Belgium wheat beer called Hoegaarden that you can mix with a raspberry beer. You’ll mix those two together, and you call that one a Dirty Hoe.”
Ned’s patrons tend to go for the more traditional beer cocktails, said Manager Kyle Hancock.
“We do sell a lot of the Boilermakers with different kinds of whiskey,” he said.
Tomcat Liquor Manager Levi Rogers said the Leinenkugel Summer Shandy has been a popular choice.
“It’s lemonade-infused beer,” he said. “Every once in awhile, you get people mixing beers. Really, lately, beer’s already mixed with different products. There are a few people mixing ciders into darker beers or wheat beers.”
Though there are signs the beer cocktail trend is brewing in Tahlequah, 80 percent of the respondents to the Daily Press online poll suggest local beer drinkers prefer their beer of choice presented in an ice cold way straight up from the can, bottle or draught.
“Beer is a creation of its own. There are many kinds and styles, and I think it should be consumed as it is made,” said Keith Moore, who responded to the Daily Press Facebook question. “There are thousands of beers. Each are different on the pallet, and adding foreign flavors simply goes against what the brewmaster intended. Beer is not meant to be a foo-foo drink.”
David Simons said beer should reflect local culture.
“Being the Tahlequah Daily Press, I think the correct question should be Milwaukee’s Best or Keystone, which do you prefer,” he said.
Whether choosing a cheaper domestic beer or an imported premium brew, it should be chilled to appropriate refrigeration standard and enjoyed in simple fashion, said Olga Hoenes.
“Ice-cold and straight out of the can,” said Hoenes.
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