thePULSEAs you read in our cover story, beer is enjoying a second life as an ingredient in some very delicious cocktails. Here are a few created by beer expert Samuel Merritt.
By Steph Moore
THE EVIL PEACH
6 ounces of Duvel Ale
3 ounces of Lindeman’s Peche Ale
Peach slice to garnish
Pour Lindeman’s into bottom of a 12 ounce tulip glass, slowly add Duvel into the glass. Do not stir. Garnish with peach slice.
THE GUINNESS CARIBBEAN PUNCH 
7 ounce can sweetened, condensed milk
16 ounce bottle Guinness Extra Stout
1 raw egg
pinch fresh ground nutmeg
In a pitcher, vigorously beat egg and condensed milk together. Slowly pour Guinness Extra Stout down the side of the pitcher and gently mix. Pour into stemware, grate fresh nutmeg on top.
THE BROOKLYN VALENTINE
12 ounces Brooklyn Black Chocolate Stout
11.2 ounces Lindeman’s Kriek Ale
Pour Lindeman’s Kriek slowly into a large tulip glass followed by the stout. Top with whip cream if desired.
THE MAINER SUMMER SATURDAY PUNCH
4 ounces Allagash White Ale
1 ounce Lindeman’s Framboise Ale
1 ounce Hendrick’s Gin
In a punch bowl, pour gin, slowly add Allagash White then Lindeman’s Framboise. serve over ice in punch glasses. Garnish with cut raspberry.
THE FRANCO AMERICAN
12 ounce Miller High Life
1 ounce St. Germaine Elderflower Liqueur
Pour St.Germaine into the bottom of a pilsner glass, slowly add Miller.
Optional garnish: a lemon twist.
