Hosting a barbecue this weekend? Want to wow your guests with a tasty refreshing cocktail that takes little to no effort? We’re here to help. Beer cocktails are easy to prepare and their low alcohol contents make them great to sip on a hot summer day. Plus, they pair beautifully with Wisconsin cheese for a simple but elegant spread.
The michelada is a traditional Mexican beer-based savory cocktail with flavors varying regionally. Our version combines a spiced tomato juice base with pale later. Or save time with a prepared bloody mary mix. Either way, serve with Wisconsin Monterey jack for a creamy, slightly tangy pairing that will cut through the spice and stretch it even further.
The German term “radler” literally translates to “bicyclist.” The beer-based beverage is traditionally served as a more hydrating and less potent drink for cyclists than, well, beer. But you don’t have to be a cyclist to enjoy this refreshing (and refreshingly easy) summer cocktail. With a simple 2-3 ratio of blood orange soda to a farmhouse-style ale or saison, this cocktail is effortlessly flavorful and crisp. Wisconsin cave-aged cheddar will bring big, earthy flavors to the table and balance the citrus flavors.
We’ve merged the worlds of floral sweetness and clove-forward spice, and we’re never looking back. Hefeweizens are brewed the harness flavors produced by both ale years and malted wheat, and they pour perfectly with elderflower liqueur and freshly squeezed orange juice. Even in small doses, the fragrant, floral liqueur syncs perfectly with the beer’s aromatic spice, creating the ultimate summer cocktail. Wisconsin gouda’s mild and creamy characteristics pair easily with this shandy’s three-part harmony of spice, citrus and sweetness.
Find more recipes and ideas for summer entertaining in the summer issue of Grate. Pair. Share. And don’t forget to enter our Beer & Cheese Pairing Giveaway below for a chance to win everything you need to host your own tasting party, including a selection of Wisconsin cheese!
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