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    Prior to the relatively recent cocktail renaissance, the closest beer and booze came to one another was in the classic working-stiff's combination of a beer and a shot. Now, however, the pressure to innovate has become so intense that what were once considered exotic additions to cocktails are barely worth a shrug. We are no longer moved by rare amari, syrah syrups, and sipping vinegars. So it's no surprise that beer has been elevated from a mere sidekick to a novel cocktail ingredient, giving us the beertail. (There's even an entire book dedicated to them—Cocktails on Tap by Portland cocktail dude Jacob Grier.)

    October 23, 2015