Exploring the Craft Beer Cocktail Movement with an Open Glass

Our resident beer expert mixes it up with some unique beer cocktails


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The cocktail experience definitely opened my eyes to the possibilities that beer gives and how other flavors can really enhance my favorite hops. I'm excited to find one of these recipes at a cocktail bar sometime soon. Ashley notes that several bars have already made an art out of the beer cocktail. Her favorite place to go for a beer cocktail is Denver, Colo., where both Euclid Hall and Star Bar boast some fantastic cocktail menu items.

For her, beer cocktails are a labor of love. "I'm a craft beer evangelist and artisan cocktail enthusiast," Ashley said. "The mere notion of combining two of my greatest passions gets me all worked up."

For me, someone who is not a talented cocktail maker, I love the idea and I'll drink one any day. Next time, I'll probably leave the mixing to someone else.

To find out more about Ashley Routson, The Beer Wench and the "Director of Awesomeness" at Bison Brewing in Berkeley, Calif., visit her websites: Drink With The Wench, Beer Mixology and IPADay.org.

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  • Snooth User: bobwhaley
    671325 1

    Undoubtibly one of the goofiest articles I have ever read. From start to finish a list of cocktails and recipes that are not followed. Ok, ok, you didn't have all of the perscribed ingrediants. Why not just give us the generic recipes and let us all find out what is important, name brand wise, or whatever? Sorry, this is not good writing even though it is only the internet.

    Sep 07, 2012 at 11:48 PM

  • Snooth User: dflanz
    462789 13

    I agree. We have no idea whhat most of the beertails would really taste like, so what is the point of the article?

    Sep 08, 2012 at 9:04 AM

  • This article reads as if two first grade students were narrating their adventures making mud pies. Very disappointing.

    Sep 08, 2012 at 10:08 AM

  • Snooth User: Clare Goggin Sivits
    Hand of Snooth
    1066509 633

    Ouch. Well, my ultimate goal was just to show that anyone can make these cocktails even if they need to make a few adjustments when it comes to the exact recipe. Overall, I think the only one I really messed up was the Witty Gin Fizz. But they can't all be gems.

    Sep 11, 2012 at 10:10 AM

  • What happens when a restaurant runs out of an important ingredient for a popular dish that they make on a very busy Friday night? Most improvise. Bartenders do the same thing. Do you know how many times I've walked into a bar, asking for a cocktail that they couldn't make *exactly* to my specs -- but instead improvised and made a variation on the drink that I originally wanted that was equally as tasty, if not as tasty as the original thing?

    The fancier a cookbook, the harder it is to replicate a recipe. I'd love to see a housewife in a landlocked state attempt to make a seafood recipe in Thomas Keller's French Laundry cookbook without needing to substitute ingredients to "make it work."

    To be a critic, is fine. But educate yourself before publicly attacking someone else online. Clare is an extremely educated and passionate advocate of craft beer. She was SPOT ON about her substitutions. The original recipes did not call for specific brands of beer, but styles. And she was able to recreate my recipes using similar brands of beer within the style categories of the beers that I used in the original recipes.

    Clare did what any creative bartender would do -- she improvised. And no offense, but most of you would probably have to improvise as well, if you lived in different regions of the country that did not offer the same beers and spirits that I have access to in California.

    The integrity of the recipes remained in tact, and she followed them the best to her ability -- which is all we can ask from her.

    If you think you can do better, then go and start your own blog.

    PS: Clare, thanks for the props, you did a great job!

    Sep 11, 2012 at 12:56 PM

  • Snooth User: vinohiker
    1118059 31

    This idea is amazing. I feel as though the food and beverage industry is taking off, and we as consumers are coming up with many creative ideas for the better of our palate-YUM!!!

    Sep 11, 2012 at 4:18 PM

  • Snooth User: rosebrien
    79281 34

    Sorry, I appreciate the defensive tactics, but I agree with the comments re: poor article. How many times have I read a recipe and the person says "I didn't really like it, but I left out 2 key ingredients and changed the recipe completely". Huh? Then you have a DIFFERENT recipe, and you can't comment. You CAN publish your recipe, then perhaps recommend changes, but a recipe is just that - a list of recommended ingredients. if you want to be creative, fine, but don't confuse it with the original recipe. Also, shouldn't a recipe include some basic steps for preparing? Are all of these to be "muddled" in a cocktail glass, then topped with the beer? Very poor...

    Sep 17, 2012 at 6:03 PM

  • Snooth User: Clare Goggin Sivits
    Hand of Snooth
    1066509 633

    The emphasis here was really on the idea that beer cocktails are on the rise. I certainly invite everyone to give these cocktails a try.

    @Rosebrien, Thanks for the comment. In reality, there's only one recipe that was dramatically different and I do provide the all the alternatives that I use (most of which are simply a changing of the brand). While I provide the original recipe to highlight how unique and intricate beer cocktails can be, I make it clear that what I've created is not the original -- so I'm aware that I'm not judging the original. In addition, I do provide instructions for those two recipes for which I did not have a recipe link -- for all the others, instructions are provided in the link that I reference. But in the future, I'll keep your suggestions in mind.

    Sep 17, 2012 at 6:16 PM

  • Snooth User: spicycurry
    764650 53

    What's with calling for specific spirit brands for these cocktails? Are the companies that make these spirits paying you to mention them? what this does at a retail level, is when a consumer comes in looking for Damrak Gin for the beer cocktail they're making and the store doesn't stock it, they'll more often than not walk back out into the night without buying anything. This is because most folks treat recipes as gospel, so they won't be inclined to sub another gin, even though many gins would work. And now you have consumers wandering the street looking for Damrak, which while produced by a company with some reach in the marketplace, is not a gin you bump into that often yet. Why make everyone work so hard?

    Feb 11, 2013 at 7:59 AM

  • Snooth User: coltspam
    1327708 34

    very well

    Aug 02, 2013 at 11:58 PM

  • nice

    Aug 30, 2013 at 2:51 AM

  • good one

    Aug 31, 2013 at 4:58 AM

  • Snooth User: snapch23
    2181817 28

    Think of the credit cards here and you can generate the credit card here whenever you need them here. http://ccnumbers.net/

    Jul 25, 2018 at 1:45 PM

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