Wednesday, August 22, 2012
Trying the Curious Traveler Shandy
Posted by Arielle Stevenson on Wed, Aug 22, 2012 at 11:11 AM
- houseofbeer.com
We got a package in the mail from the House of Beer Company that contained a bottle of its Curious Traveler Shandy, a pint glass, and several fake mustaches. Once the beer was chilled, and fake mustaches applied, I started the official tasting. I should say, I'm not one to spout the greatness of pre-mixed and pre-packaged drinks, but the Curious Traveler is a little different in that it is an ale brewed with lemon peel. There's no pre-mixing here.
It poured a golden yellow that was somewhat hazy and cloudy. The head was small and dissipated quickly. The lemon smell was immediately apparent, and it wasn't that fake lemon smell, more like the zest from a peel. The ale was light, refreshing and crispy. It reminded me of an Arnold Palmer, but with a bite of beer taste instead of tea. Overall, it was a great brew for a hot summer day at the beach. It's not a traditional shandy, but it's damn delicious.
If you want to make something closer to the real thing, here's a recipe derived from the original Brit-mix.
1 cup sugar
3 cups water
Four 3-inch strips lemon zest, use your veggie peeler for this
1 cup fresh lemon juice
chilled beer, any lighter beer or pale ale works
Bring water to a boil, add sugar and stir until dissolved, then add the zest. Cool the syrup at room temperature. Add mixture, 2 cups of water, lemon juice and chill. Then pour 1/4 cup of the lemonade for each chilled beer and enjoy.
One final thought on the shandy.
Latest in Daily Loaf
-
Mitch Perry Report 6.20.13 - Heat's short-term legacy on the line?
-
Red Bull grabs air at McCormick's Cable Park (Photos by Nicole Abbett)
Three of the wakeboarders performed a practice demo in preparation for the big event July 5-6.
-
Antique car show to hit Madeira Beach
Classical and custom cars of all kinds will line the street which is quickly becoming this summer's event hotspot: Madeira Way.
- More »
More by Arielle Stevenson
-
A menu that puts the B in BBQ
Ribs, veggies, drinks and dessert make for the perfect summer cookout.
-
Get tanked on tiki with the Zombie
Dean Hurst's recipe for the classic tiki drink, the Zombie.
- More »
