#salt & lime lager

[auraeseer]

Should be tequila . . .

[savage-kult-of-gorthaur]

STONE TRIES THEIR HAND AT A MEXICAN-STYLE LAGER, AND IT'S GOT "SUMMER MOOD" WRITTEN ALL OVER IT.

NOTE: Finally tried these after putting it off for so long (for Cinco de Mayo, of all days), and call me pleasantly surprised. I may have just found my brand new, go-to "summer brew."

PIC(S) INFO: Spotlight on Stone® Buenaveza Baja-inspired and/or Mexican-style lager, brewed with sea salt & lime.

"Since 1996 we've released hundreds of beers, but we're especially proud to now introduce our very first cerveza. Brewed with just the right amount of sea salt and lime, this fresh Baja-inspired creation is everything a lager should be: crisp, refreshing, and full of flavor. The name was inspired by buena for "good" and -veza from "cerveza." Because good cerveza is our favorite part of a Buena life."

-- STONE BREWING (Escondido, CA)

Sources: www.stonebrewing.com/beer/year-round-releases/stone-buenaveza-salt-lime-lager, Beer Journal, & Brewbound.

[sreegs]

Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.

Resippy below the fold:

Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.

Turkey Chili

4 cups low-sodium chicken broth

3 large or 6 medium ancho chiles

2 dried guajillo chiles

2 dried pasilla chiles

2 canned chipotle chiles in adobo

6 Tbsp. vegetable oil, divided

3 lb. ground turkey, preferably dark meat

Kosher salt

2 onions, finely chopped

5 garlic cloves, smashed

1 Tbsp. ground cumin

2 tsp. dried oregano

2 Tbsp. tomato paste

1 12-oz. bottle hard cider or lager-style beer

1 3" cinnamon stick

2 bay leaves

2 15.5-oz. cans cannellini beans, drained, rinsed

3 Tbsp. pure maple syrup

1 cup plain Greek yogurt

2 Tbsp. fresh lime juice (from 1–2 limes)

Handful of cilantro leaves and stems, finely chopped

Freshly ground black pepper

Tostadas (for serving)

Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.

Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.

Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.

Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.

Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.

Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.

Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.

Add turkey and simmer until flavors have melded, about 30 minutes longer.

Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.

Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.

Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.

[disaster-kitchen]

Campfire Pork Shoulder Tacos

5lbs pork shoulder, trimmed and cut into 2" cubes

1-2 cans of beer- you want like. A lager? Probably not an IPA, and a stout is going to be too dark. (This year was a can of Great Lakes Mexican lager and then half a can of their amber lager.) You can also use stock or water if you want.

Marinade (I mix the day before in a mason jar for easy transport, but I forgot to take a picture):

Equal parts orange juice and lime juice, fresh squeezed; approx 1 large orange and 3-4 limes (about 1/2c each)

1tsp dried cilantro

1tsp dried oregano

1-2 tsp whole cumin seeds (or 1 tsp ground, but really, get the seeds)

Pepper

2 1/2tsp salt

1 head garlic, peeled, crushed- approx 5-7 cloves (I would honestly recommend more garlic.)

Dump your pork and marinade into a ziploc bag and jhuzh it around, then throw it back in the fridge/cooler for about 2 hours while you get your fire burning down to coals.

In a cast iron dutch oven, add the pork and marinade/juices, one can of beer, and maybe a little extra salt and pepper. Slap the lid on and chuck it in some banked coals or a 325 degree oven until the meat is fork tender- check it in an hour. Take the lid off for the last half hour to cook down the juices and let the meat get a little smoke.

Warm your tortillas by the fire on the pot lid, and serve with sour cream, fresh cilantro, pickled onions, and some hot sauce. Cheese, guacamole, and salsa were also present but I'm a purist.

5lbs of pork will feed 6 very hungry people with nothing left over except regrets about overeating.

Some notes!

If you want to scale up, increase the amount of marinade liquid. If you want to scale down, reduce the salt.

This year it was done in 90 minutes (alarmingly ahead of schedule); last year the fire died and it took closer to 3 hours. Your cook time is going to be variable depending on your fire and how well trimmed the meat is. I have made this in an oven, but I do not remember how long it took.

If all the liquid cooks off, things will start getting crispy, which is great! Highly recommend. Just watch it, because you can go from deliciously crispy to charcoal very quickly.

Add more liquid if you're worried about things getting charred- more citrus, beer, or even water is fine. (Or all three, if you're ahead of schedule by 2 hours and panicking about things burning. You, too, can find yourself crouched over the fire like some kind of goblin, squeezing an orange into pulp with your bare hands.)

I added: the juice of 1 orange and 2 limes, half a can of amber lager, and a few glugs of water so the bottom of the pot and half the pork was submerged. The whole thing simmered for another half hour, and the liquid immediately turned into gravy. Delicious, delicious gravy.

I will probably try to replicate these conditions next year, without the panic. If I can pull it off, I'll figure out more consistent instructions. Or I'll have to make tacos more than once a year, oh nooooo.

The reviews for this year: "Wow, you can really taste the panic! This is the best batch so far!"

[rhinokck]

Side by side of Florida beers with lime. First up was Conch Republic Key Lime Wheat Ale from Big Top Brewing out of Sarasota. A decent brew but more of a general citrus flavor than a direct lime flavor. Next up was Dead Parrot, a light lager w/sea salt & fresh limes, brewed by Florida Avenue Brewing out of Wesley Chapel. The lime flavor was more pronounced in this one. Although muted on the finish when the saltiness came in. I preferred them dead parrot but would gladly try both again.

[nwbeerguide]

Stone Brewing Company expands their taproom-exclusive American Pilsner to all of Southern California.

Press Release

ESCONDIDO, CA ... Stone Brewing announces the release of its year-round Pilsner now available throughout Southern California. A 4.7% crisp and crushable beer, this is a pilsner for the people.  

Stone Pilsner is easy drinking and clean with notes of orange, pear and watermelon. It’s light bodied with a mild breadiness and sweet corn chip finish.  

First brewed at Stone Brewing World Bistro & Gardens – Liberty Station, Head Brewer Kris Ketcham wanted a year-round draft offering for the Bistro to satisfy the request of fans for something laid-back and light. As it turns out, the demand reached beyond the Bistro, so the team filled the big tanks too. This low ABV offering rounds out Stone’s year-round portfolio with a true Americana beer for sunny SoCal days.  

Originally brought to the U.S. by German immigrants, pilsners here have evolved through the creativity of American brewers and ingredient growers. Stone’s American Pilsner is made with North American-grown ingredients and public varietal hops. Ketcham explained, “This beer is clean and crushable, with a light touch of Cashmere and Vista hops for good measure. Both come out of the public breeding program and we thought it fitting for our American Pilsner to be made with all American public hops.” 

Closing out its third decade of brewing, Stone has made bold IPAs for hop lovers, decadent stouts for dessert lovers, even big haughty beers for arrogant people. Today, Stone says cheers to all kinds with a crowd-pleasing pilsner for the people.   

Find Stone Pilsner in six-pack cans and draft throughout Southern California using  Find.StoneBrewing.com or order online in select states at Shop.StoneBrewing.com.

...

ABOUT STONE BREWING

Founded in 1996, Stone pioneered the West Coast Style IPA, helping to fuel the modern craft beer revolution and inspire generations of hop fanatics. Today Stone operates breweries in Escondido, CA and Richmond, VA plus seven tap room and bistro locations. Stone offers a wide range of craft beers including its most popular Stone IPA, Stone Delicious IPA and Stone Buenaveza Salt & Lime Lager. The company’s long list of environmental efforts includes a LEED Silver Certification, world-class water reclamation and creative uses of spent grain. Stone has been called the “All-time Top Brewery on Planet Earth” by BeerAdvocate magazine twice. To find Stone beers, visit find.stonebrewing.com. For more information on Stone Brewing visit stonebrewing.com, Facebook, Instagram or Twitter. 

[ardentguilt]

((Beer good.

There are however different varieties of beer so if you’re wanting to try beer just because you don’t like one variety doesn’t mean you’ll hate all beer.

There’s really two main flavour components to beer and that’s:

Hops: this is responsible for a lot of the bitter aspect of beer.

Malt: gives a cereal/grains flavour.

If you’re not a fan of the bitterness I’d reccomend you steer clear of varieties such as IPA, NEIPA and XPA. These varieties generally have a lot of bitterness to them. For me personally I favour these varieties for drinking over winter in the colder months. Other varieties that tend to be a bit bitter are things like Golden Ale and Amber Ale. Really if it’s an Ale chances are it will have some bitterness to it.

Lager is something of a middleground. It has a level of bitterness to it but nowhere near as much as the varieties mentioned above. I would say for a first beer a Lager is a good choice simply because it’s around that midpoint between bitterness and malts.

Draught beer I find is a step closer to the malt side of things than Lager. I like Miller for this variety.

Again stepping closer to the malty side of things is Cerveza. So that’s things like Corona, Sol, Calavera etc. usually you’d drink these with a wedge of either lemon or lime put into the bottle. They’re great for warmer weather.

Closest to the malty side of things I would say is Wheatbeer. I personally can’t detect much if any bitterness in a wheatbeer and this is a variety that it’s not uncommon to add a bit of fruit syrup to if it’s unflavoured though you can buy already flavoured ones. Raspberry wheatbeer seems fairly commonly available.

Then you’ve got things like sours. A craft beer that adds a sour aspect. Some are more sour than others and as someone who likes sourness this is one of my favourite varieties. The sours you can get from Hope Estate here are definitely the sourest ones I’ve tried. These will be in fruity flavours. Again raspberry is a common flavour to find these in as is mango and sometimes passionfruit.

There’s also Australian Lager. These tend to be crisper than a standard lager and are very suited to drinking on a hot day. Some examples are Great Northern, Iron Jack and Bluey.

Another niche variety is Gose. This is a style of beer that’s brewed incorporating salt water. It gives a subtle saltiness to the beer which is actually pretty enjoyable but it’s certainly unique. I’d definitely reccomend giving it a try at least once.

Aside from that you have varieties like Port and Stout. These are ‘dark beers’ that are a deeper brown color and incorporate more chocolatey flavours. Murray’s Brewery Coco-Hops is a have of mine in this style that incorporates chocolate and coconut flavours.

Also there’s some beers that you just shouldn’t drink because they’re dogshit. This includes Tooheys and VB 👎))

[homechefpectations]

Cheesy Tex-Mex-Style Steak Flautas with chipotle-lime crema and cilantro is one of the more honestly titled meals that Home Chef sends. In order to work within a limited ingredient set (especially post-Kroger acquisition) a lot of meals they send have traditional sounding names but lack either specific ingredients or preparation techniques that are found in a truly traditional version of the dish. By adding in a small hyphenate for "style" any side-eye given for something not being exactly accurate to grandma's recipe is forgiven. Hilariously, these flautas are probably rather faithful to Tex-Mex. Did I add jalapeño to the provided poblano pepper? Yes. Did the additional volume make it very hard to stuff the tortillas? Also yes. Outside of that, there wasn't really anything altered for this meal. Crushed red pepper? Most likely. Other than spending more time separating steak strips than was projected for the entire meal, the filling came together quite well. The cheesy part of the base came in two phases. First, softened cream cheese near the end of the active heating step. Then, once removed from heat, mozzarella was stirred in. The flautas in the plating picture showed more cylindrical than most other flauta recipes I've made. Understanding this, I decided not to change my normal flauta flattening fixture for these. I usually place the pyrex dish the leftovers go in on top to press down the half being browned. Seems that in this case, my first portion experienced a lot of flattening. The chipotle crema topping came already chipotle and already crema. I only had to add lime and salt to kick it up a little. Also adding lime and salt to kick things up a little is the pairing for these. New Belgium's Lime Light light lager was a refreshing beer to have alongside the creamy and rich savory flavors of the flautas.

[hale-raiser1]

The Red Rabbit Club is a glamorous nightclub down a series of staircases, featuring plush furnishings & a sunken dance floor.

Specialty drinks of the night:

Sinner Southern Comfort, Amaretto, house bourbon, peach schnapps, cranberry juice, sweet and sour. Damn yourself, if you dare.

Saint Malibu, Blue Curacao, house vodka and gin, sweet and sour, Sprite. Let yourself be blessed.

Sinners Mimosa St. Germain elderflower liqueur, champagne, orange juice. Being bad can sometimes taste oh so good.

Saints Margarita Dos Lunas Silver tequila, Cointreau, Grand Marnier, sweet and sour, orange juice. Garnished with salt rim. Too many of these and you will be seeing dos.

Dirty Martinis:

Silk Panties Grey Goose, peach liqueur, cranberry juice, sugar rim…STRAIGHT UP and DROPPED!

Between the Sheets Absolut Vanilla, peach schnapps, pineapple juice, cranberry juice. Garnished with red sugar wim and orange wedge

Love Potion #10 Malibu, peach schnapps, banana liqueur, pineapple juice, orange juice. Garnished with red sugar rim and lime wedge.

Feel the Wood Woodford Reserve, amaretto, and a splash of soda, garnished with an orange wheel

Nice Whites:

Domino Chardonnay or Pinot Grigio (By the glass only) 6.25 Easy drinking whites with light fruit and smooth finish

Sonoma Cutrer Elegant Chardonnay with perfect balance of cream, butter and oak along with a touch of zesty citrus. This powerful combination makes this the choice Chardonnay for SAINTS and SINNERS alike.

Naughty Reds:

Domino Cabernet Sauvignon (By the glass only) Easy drinking Cabernet Sauvignon with bold and heavy earthy tones, stands up well to meaty dishes

MERLOT The Velvet Devil Smooth and Sultry, this DEVILISH merlot is sure to bring out the Sinner in everyone.

Draft beer:

Abita Amber Munich-style lager brewed with pale and caramel malts and German Perle hops.

Abita Purple Haze Brewed with real raspberries, pilsner and wheat malts and Vanguard hops.

Blue Moon Belgian-style white ale brewed with oats and spiced with orange

Miller Lite

Coors Light

Bottle Beer:

Budweiser Bud Light Coors Light Miller Lite Michelob Ultra Dos Equis Lager Corona Extra Heineken Stella Artois

[chicagobeerpass]

Chicago Beer Pass: Michelada

Welcome to the Chicago Beer Pass: Your ticket to all the great beer events happening in and around Chicago.

On this episode of Chicago Beer Pass, Brad Chmielewski and Nik White have some cans of Cruz Blanca's Chelada, a Lime and Sea Tropical Lager. Unfortunately, Brad had no Tequila to make a cocktail with this, but it was still a tasty beer. The salt didn't make this one as refreshing as you might want from a lime lager, but you can still crush a few of these at the beach. There are still a lot of events happening in the city as the summer draws to a close, so if you still need to get your fill of beer events, there is always time.

Having issues listening to the audio? Try the MP3 (49.2 MB) or subscribe to the podcast on Spotify

[digitalsavy15]

6 Ways To Make Beer Taste Better

From citrus to salt, to soft drinks, there are different ways of blending and flavoring your lager to accomplish another taste and mouthfeel

How would you like your lager served? Various individuals like their brew with a specific taste. Once in a while, the mouthfeel of a lager doesn't speak to individuals. Hence, they are continuously searching for ways of making it really engaging. A chilly, simple drinking brew is one of the most pursued drinks during summer. There are different ways of controlling your lager and giving it the taste that you want. These strategies make even the least expensive lager brand taste better. Certain viewpoints separate lagers. To start with, the lucidity, which is much of the time subject to the strategies for filtration being used, is a differential variable. Take, for instance, which kills different pollutants from water.

Ways of Working on the Desire for Lager

There are numerous ways of controlling your lager to accomplish the ideal taste. Some should be possible in the solace of your home, while others are accessible in nearby bars. A few eateries and pubs utilize different ways of making various flavors for their clients and furthermore make lagers taste better. Planning to chill tonight buy beer online and make your evening memorable with Liquidz.

1) Blend in with Citrus

This technique is intimately acquainted, particularly to the individuals who love Crown or Blue Moon. The explanation for this is on the grounds that the blend of the harsh kinds of the lager and any citrus organic product is very engaging. Obviously, any great specialist knows that blending citrus in with dull brew (except if a dim ale) is typically a catastrophe waiting to happen.

2) Blend in with Salt

This strategy could appear to be somewhat off-kilter before you execute the procedure. Salt makes the lager crisper, and over the long haul, this could assist you with partaking in your brew better. Additionally, a few large-scale breweries could remember salt for the preparation system.

3) Blend in with Pop

This technique is additionally very normal among individuals. You can make your lager taste better through the joining of a light-shaded pop. The justification for why individuals lean toward the mix is a result of the sweet taste, in addition to it won't make the carbonation in lager vanish. One could likewise forgo the rum and have a go at blending brew in with a beverage like Coca-Cola. To get the right flavor in lighter brews, you can have a go at blending in with Mountain Dew, Sprite, and Soda for a fiery, spritz and sweet shandy-like insight. Coordinate the right lager with the right pop, and you will cherish the result.

4) Blend in with Squeezed apple

Squeezed apple is sweet, and lager is very unpleasant. The outcome you get when you blend the harsh brew and new squeeze is known as a shandy. To make a shandy, include squeezed apple to a brew in a 1:1 proportion: you can blend a half glass of your cocktail and afterward fill the other portion of the glass with squeezed apple. The shandy assists in lessening the gas and furthermore the undesirable tart desire for brew, which with willingness makes the lager pretty very simple to drink (probably excessively simple).

5) Campari and Lager

At the point when you join the harsh desire for lager and the sweet orange desire for Campari, you will have an extraordinary-tasting drink. The flavor will be engaging in any event, when a modest brew is involved. To make the lager much more wonderful, one could include some lime. Add a drop of Campari in the huge glass of lager to make a mixed drink. Include some more Campari to make the brew significantly simpler to assimilate.

6) Add Some Margarita Blend

A touch of Margarita blend added to a brew will make it a beergarita. The sweet desire for the margarita will assist with easing up the severe taste of the brew. The proportion where you decide to blend the two beverages will rely upon the flavor you need. You can go for a 1:1 proportion or 2:3, where 2 is the margarita in the event that you need a more grounded drink. You can pick to include the margarita drop by drop until it gets to the taste you want.

Other than the above techniques, there are a lot of manners by which you can make your lager turn out better for your taste buds. One methodology can incorporate the utilization of frozen strawberries, tomatoes, and a few others. Partake in your new larger flavors and offer these approaches to your companions as well.

[ananya5400]

Brewing Ingredients Market Projected to Garner Significant Revenues by 2026

The brewing ingredients market is projected to grow at a CAGR of 6.8% to reach USD 47.9 billion by 2026. It was estimated at USD 34.5 billion in 2021. The rise in demand for beers from all over the globe coupled with increasing consumption of craft beers will drive the market demand and growth of brewing ingredients globally.

Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=248523644

Increasing demand for low- or zero-alcohol content beer

With changing lifestyles, there is an increase in health awareness. This awareness has created a demand for healthier products in the food & beverage industry. Due to this, the demand for beer with low-alcohol content is increasing. According to the ADM survey, in 2020, a total of 51% of consumers are looking for items that contribute to their metabolic health to promote healthy weight. Low-alcohol products are no longer considered inferior ones. On the other hand, these products are more in demand, as they offer the taste and experience of alcohol - minus the guilt. Consumers are looking for beers with high protein and other nutritious content and reduced carb, sugar, and alcohol content.

Opportunity: Introduction of new flavors in beer

The increase in beverage consumption has led to intense competition amongst beer brands, resulting in the introduction of new flavors and increasing beer consumption. There is a growing popularity for craft beers as it offers various flavors besides the regular flavors offered by macro breweries. The introduction of new ingredients and innovative flavors, combining salty, fruity, and tart flavors, by craft beers, has found an increasing appeal among the millennial crowd globally. Some of the macro brewers are also acting on to respond to these changing demands from consumers. For example, Heineken USA, in 2021, launched Dos Equis Lime & Salt variety pack of lager beer. Similarly, Latambarcem Brewery (India), in 2020, launched a new craft beer brand called Maka di that currently serves four brews: Honey Ale, Belgian Tripel, Bavarian Keller, and Belgian Blanche. The introduction of these new flavors is projected to increase the sales and consumption of beer. Thus, this is anticipated to provide ample opportunities to players operating in the global market.

By source, the malt extract segment is estimated to hold the largest share in the brewing ingredients market

The market includes five major sources: malt extract, adjuncts/grains, hops, beer yeast, and beer additives. The malt extract segment is further bifurcated into standard malt and specialty malts. Brewing-grade malt extracts are made with the highest-quality brewing malts and get additional colors and flavors from using specialty malts. This gives beer the unique character and flavor desired for the particular style brew. These malts often have a longer time in the kiln, at higher temperatures, or get roasted to add depth, complexity, and flavor to the resulting beer. Specialty malts include less in the way of sugars but have a greater influence on the color of the beer. These malts are widely used in craft beers.

Request Sample Pages: https://www.marketsandmarkets.com/requestsampleNew.asp?id=248523644

The increasing demand for beers in the Asia Pacific countries drives the region's growth rate at a higher pace.

The Asia Pacific region comprises two high-growth economies: India and China. The drinking preferences of the population in this region are gradually shifting toward alcoholic culture. The large, increasing population and the growing market mean that the demand for brewing ingredients is still promising. Another factor is the densely populated areas that are not completely tapped by beer manufacturing and brewing ingredient companies. Hence, beer produced in macro breweries and craft breweries still has a high-growth rate. Moreover, the increasing spending capacity of consumers has led to a surge in demand for craft beers. There has been an emergence of various craft breweries in countries such as India over the last few years.

The key players in this market include Cargill, Incorporated (US), Angel Yeast Co. Ltd. (China), Boortmalt (Belgium), Malteurop Groupe (France), Rahr Corporation (US), Lallemand Inc. (Canada), Viking Malt (Sweden), Lesaffre (France), Maltexco S.A. (Chile), and Simpsons Malt (UK). These players in this market are focusing on increasing their presence through new product launches and expansions. These companies have a strong presence in North America, Asia Pacific and Europe. They also have manufacturing facilities along with strong distribution networks across these regions.

[liquoroo]

8 Delicious Alcoholic Drinks To Try This Summer In Sydney

If you’re looking to make the most of the summer, then indulging in some delicious alcohol delivery Sydney is a must. With its amazing pubs, bars and restaurants, Sydney's hospitality industry will not disappoint. From classic cocktails to craft beer and ciders, this city has something for every taste. 

This summer, the options for delicious alcoholic drinks in Sydney are endless. From trendy craft beers to classic cocktails, there is something to please even the most discerning palate. 

Here is a list of the best alcoholic drinks to try this summer in Sydney.

The Manhattan

This classic American whiskey-based cocktail has been around since the late 19th century and remains a popular option in bars and restaurants across Sydney. The drink is made with rye or bourbon whiskey, sweet vermouth, and Angostura bitters, garnished with a cherry or an orange peel, then stirred and served over ice. The Manhattan's alluring combination of sweet and strong flavors makes it a truly unique and delightful experience. 

Aperol Spritz

Aperol Spritz has become a beloved Italian classic in recent years. This bright orange-hued beverage features Aperol liqueur which is made from rhubarb, gentian root, cinchona bark, marmalade oranges and other herbs, combined with Prosecco sparkling wine, soda water and served over ice with an orange slice on top as garnish. Aperol Spritz may be less potent than some other cocktails but its bright flavor is sure to please anyone looking for a refreshing treat this summer season. 

Old Fashioned

An Old Fashioned is another classic drink that dates back to the 1880s when it was said to have originated at Louisville’s Pendennis Club in Kentucky. This whiskey-based drink consists of sugar cubes and Angostura bitters mixed together in a glass before adding rye or bourbon whiskey along with one large cube of ice. It's topped off by garnishing with an orange peel before serving up this delightfully balanced libation that packs quite the punch! 

Negroni

First crafted in 1919 by Count Camillo Negroni at Caffè Casoni in Florence Italy, this gin-based cocktail has gained immense popularity worldwide over the last several decades due to its rich flavor profile that combines sweet vermouth and Campari liqueur with gin as its base spirit - all stirred together then topped off with an orange twist for garnish before being served neat or on the rocks for extra chillness on those hot summer days! 

Sangria

Nothing says summertime like Sangria! This traditional fruit punch consists of red or white wine combined with citrus juices such as lemonade or limeade along with fresh fruits like apples or oranges before being poured into pitchers over plenty of ice cubes for chilling purposes – perfect for sipping on while enjoying some sun outback during these upcoming balmy days! 

Mojito

A mojito is a Cuban highball cocktail often associated with Havana’s nightlife culture – it contains white rum (or silver rum), simple syrup (or sugar), lime juice, mint leaves muddled together (by crushing them slightly) before being topped off with soda water then served over crushed ice for added refreshment! Truly one of nature’s finest creations!  

Michelada

Probably one of Mexico’s most famous concoctions – Micheladas are beer-based drinks usually prepared by combining light lagers such as Corona Extra or Modelo Especial along other ingredients like lime juice, Worcestershire sauce (or Maggi) plus some chili powder sprinkled over the top for extra spice - it’s then served cold inside chilled glasses rimmed by salt – ideal for those looking for more intense flavors this season! 

Fruit Beer

Craft beer has taken Sydney by storm recently thanks to many innovative brewers setting up shop in our city – so why not indulge yourself into trying out some fruity brews? You can find kegs overflowing with tropical tastes such as pineapple IPA's (India Pale Ale), passionfruit saisons (Farmhouse ales) plus apricot wheat beers among many others available on tap this summertime at your favorite pubs or breweries around town! 

To ensure you get all these delicious drinks just right when making them yourself at home don't forget about quality ingredients & proper techniques required for each recipe - else you might end up ruining everything instead of having fun times ahead drinking great beverages made from scratch all throughout this beautiful Sydney summer season we've been blessed once again here Down Under.

[thedaily-beer]

Stone Buenaveza Salt & Lime Lager (Picked up at Bev-Mo). A 3 of 4. Smells, as you’d expect, of both salt & lime, as well as some corn. Very clean body with just a touch of salt, and the lime cuts in again at the end. Refreshing and nice for warm weather and sun, particularly because it’s just so incredibly light.

[rhinokck]

Today’s side by side was Mexican Lagers with Lime. First up was Street Cart from Golden Road Brewing out of Los Angeles, CA. A lime & salt Cerveza this one is really good, crisp & smooth, the lime & salt flavors present but not overwhelming. Next up was Cinderveza from Cinder Block Brewery out of North Kansas City, MO. A Mexican style lager brewed with limes, this one is also very good. It’s crisp with a refreshing lime undertone. Overall I preferred the Street Cart just because it has more flavor overall, but these are both great & highly recommended.