A fermented beverage brewed from malted barley, hops, water, and yeast, used as a mixer in beer cocktails and shandies. Style choice (lager, ale, stout) significantly affects the flavor of the finished drink.

A classic working-class American combination of a shot of whiskey alongside a glass of beer, served either as a chaser or dropped into the pint. One of the simplest and most satisfying two-component drinks in bartending history.

Boilermaker

A Mexican brunch essential that dresses cold beer with lime, tomato, Worcestershire, and hot sauce over a salted rim, landing savory, tangy, and crack-of-dawn refreshing.

Michelada

A rough-and-ready hair-of-the-dog that splashes tomato juice into cold beer with a lime squeeze, landing savory, faintly funky, and a morning-after brunch staple.

Red Eye

A beer-and-lemonade British pub staple, long and lightly sweet, designed to quench summer thirst at half the alcohol of a pint.

Shandy

A beloved British pub classic — half lager or stout, half dry hard cider, poured carefully to layer the two into a single pint glass, producing a bittersweet, malty, fermented blend with a sharp bite that explains its name.

Beer