The Up & Under Pub is no stranger to the age-old debate – beer or cocktails? As a beloved watering hole, we’ve seen it all. From the classic shot-and-a-beer combo to the latest trends in beer-infused cocktails. And let me tell you, it’s been one wild ride.
The Great Divide
Growing up, I was firmly planted in the “beer is king” camp. I mean, what could be better than a cold IPA after a long day? The thought of mixing my beloved brews with spirits? Blasphemy! Or so I thought.
You see, I’ve always been a bit of a purist when it comes to my drinking habits. Like many folks who came of age in the working-class bars of yesteryear, the idea of polluting my beer with anything other than a splash of soda water was just unthinkable. As Bob Townsend puts it, “Even now as an older more sophisticated consumer of a well-made American IPA or a London Dry Martini or a Perfect Manhattan, mixing beer and booze in any way other than alone together has never seemed quite right to me.”
But you know what they say – never say never. Because it wasn’t long before I had a change of heart, all thanks to a fateful encounter with a certain Atlanta bartender, Greg Best.
The Unlikely Conversion
I’ll never forget the day I walked into Holeman & Finch Public House and declared to Greg, “I really don’t like beer cocktails.” The nerve! But instead of judging me, Greg simply set about mixing one that might just change my mind.
As Greg recalls, “The whole idea was that these were disparate cultures. Beer culture is so different than cocktail culture. But brewing culture is not distinct from distilling culture.” And with that, he set out to prove that the two could indeed coexist in perfect harmony.
Now, I wish I could tell you the exact ingredients of that fateful cocktail, but the memory has faded over time. What I do remember, though, is the surprising delight that filled my senses as I took that first sip. It was as if two old friends had finally buried the hatchet and decided to throw one hell of a party.
From that day on, my perspective on beer cocktails began to evolve. I realized that there was a world of possibilities beyond the simple shandy or Michelada. And Greg Best was just the man to lead the charge.
The Quest for the Perfect Blend
As Greg and I recently reconnected over a few drinks, he shared the latest chapter in his ongoing quest to bridge the gap between beer and cocktails. “It’s still an ongoing quest for us,” he admitted. “We just rolled out a brand new cocktail menu at Ticonderoga Club, and this ideal is part of the quest.”
One of the standout creations on the new menu is a cocktail aptly named “Champ-Ale.” “You may remember Champale was a really shitty brand of malt liquor that was supposed to drink like champagne,” Greg explained. “Nonetheless, we wanted to take that name and create a cocktail that lives in the low-proof suppressor family. The idea was to celebrate the beer by not hiding it behind a high-proof spirit.”
To achieve this balance, the Champ-Ale is shaken with Spanish vermouth, lemon juice, and cane syrup, then strained over a mixture of brut sparkling wine and Genesee Cream Ale. The result? A delightfully effervescent elixir that pays homage to the beer while also showcasing its versatility.
But Greg and his team aren’t stopping there. They’ve been on a relentless journey of experimentation, exploring every possible avenue to perfect the art of the beer cocktail. “Many of the things that are being put out there as beer cocktails, including many things I’ve abandoned, are still novelties at best,” he confessed. “They still don’t represent a sustainable long-term evolution of a category. Not yet, anyway.”
Embracing the Unexpected
As I listened to Greg’s words, I couldn’t help but think back to my own evolution as a beer drinker. Like many, I had once been firmly rooted in the belief that beer and cocktails should never mix. But now, I find myself eagerly anticipating the next unexpected pairing that might just blow my mind.
And that’s the beauty of this evolving relationship between beer and cocktails. It’s not about rules or rigid traditions, but about embracing the unexpected and letting your taste buds be the guide. Who knows, the next time you belly up to the bar, you might just find yourself exploring a whole new world of flavor possibilities.
The Rise of Craft Cocktails and Spirits
Of course, the recent renaissance in craft cocktails and spirits has played a significant role in this ongoing story. As Rothbaum points out, “In the span of only a few years, craft cocktails and fine spirits have gone from being a niche interest among a small group of people whose passion and obsession approached Trekkie levels to a major part of pop culture.”
Gone are the days of cheap tequila and sugary mixers. Today, we’re spoiled for choice when it comes to high-quality spirits, innovative infusions, and perfectly balanced cocktails. And savvy bartenders like Greg Best are leveraging this abundance to push the boundaries of what’s possible.
The Rusty Pale, for example, is a thoughtful collaboration between Coopers Craft Kentucky Straight Bourbon Whiskey and Terrapin Recreation Ale. “Coopers is said to have a soft, light flavor profile, making it easy to mix with the hoppy-bitter but lower-alcohol Terrapin session IPA,” Greg explains. “That’s absolutely reasonable. That’s the way I started. I thought it was an opportunity to bridge the gap.”
It’s this kind of creative thinking that’s fueling the evolution of beer cocktails, blending the best of both worlds to create something truly unique and delectable.
The Alchemy of Mixing
Of course, not all beer cocktail experiments have been successful. As Greg admits, “Many of the things that are being put out there as beer cocktails, including many things I’ve abandoned, are still novelties at best. They still don’t represent a sustainable long-term evolution of a category.”
But that doesn’t mean the quest for the perfect blend has been abandoned. In fact, it’s quite the opposite. Bartenders and mixologists are constantly pushing the boundaries, experimenting with new flavor combinations and techniques to find that elusive sweet spot where beer and cocktails coexist in perfect harmony.
Take, for instance, the “OG” drink that Greg and I reminisced about. A concoction of bourbon, Benedictine, Punt e Mes, lemon, and Angostura bitters, topped with a crisp pilsner. It was a bold and unexpected pairing that challenged the traditional notions of what a beer cocktail could be.
Or consider the rye-based creation that Evan Millman, another Ticonderoga Club alum, helped to develop. With its rye, curaçao, honey pepper syrup, lemon, and a touch of Herbsaint, it was a masterful blend of spirit and suds, shaken and strained over a rye IPA.
These are the kinds of experiments that keep the beer cocktail scene alive and thriving. It’s a constant dance of trial and error, of pushing the boundaries and embracing the unexpected. And for those of us who love a good drink, it’s an absolute delight to witness.
The Future of Beer Cocktails
As I ponder the future of beer cocktails, I can’t help but feel a sense of excitement and anticipation. The industry is evolving at breakneck speed, with innovative bartenders and distillers constantly pushing the boundaries of what’s possible. As Noah Rothbaum so eloquently put it, “This wasn’t always the case. I grew up in a household where the bottles of spirits collected dust in my parents’ pantry, taken out only for special occasions.”
But today, the landscape is vastly different. We have access to an amazing selection of spirits from around the world, not to mention a vast array of classic and original drink recipes. The only limit is our imagination.
And as for Greg Best and his team at Ticonderoga Club, they’re not slowing down anytime soon. Their latest creation, the Champ-Ale, is a testament to their relentless pursuit of perfection. By blending the effervescence of sparkling wine with the creamy richness of Genesee Cream Ale, they’ve managed to craft a low-proof cocktail that celebrates the beer while still delivering a truly unique flavor experience.
So, what does the future hold for the ever-evolving relationship between beer and cocktails? Only time will tell, but one thing’s for certain – it’s going to be one wild and delicious ride. And you can bet that the team at The Up & Under Pub will be right there, glass in hand, ready to embrace the unexpected.
