Back
Classic cocktails, reimagined with BERO

Classic cocktails, reimagined with BERO

Published on:  03/24/2025

Mixologist Christian “Suzu” Suzuki from Netflix’s “Drink Masters” has elevated the beer cocktail with three BERO-inspired recipes. Each cocktail has been thoughtfully crafted with replicability in mind—simple, sourceable ingredients and a recipe where each BERO can yields two cocktails.


KINGSTON SHANDY

 

Method: Pour/weigh out 6oz of BERO Pils into a glass and top with ice. Add the lemon juice, water, rosemary syrup, and salt on top. Give everything a quick and gentle stir, not to disturb the carbonation. Garnish and serve.

Glassware: Beer tulip

Garnish: Maldon salt rim & rosemary sprig

Profile: Bright, crisp, herbaceous, savory, refreshing 

Inspiration: The Kingston Shandy is a take on a classic shandy. Rosemary and Maldon Salt (from Maldon, England) are both staples in British cooking and friendly enough for a light twist on an old classic.

 

Rosemary syrup:

  • 1 cup granulated white sugar
  • 1 cup water
  • 3 rosemary sprigs

 

In a pot, combine sugar and water and bring to a simmer until sugar dissolves. While still warm, add rosemary sprigs. Strain, bring down to room temperature before using. This syrup is meant to be a lightly flavored syrup, to gently add some flavor to the cocktail.

 

WILD RED KITES

 

Method: Pour/weigh out 6oz of BERO Edge Hill Hazy IPA into a glass and top with crushed ice. Combine hibiscus syrup, pineapple, and lime juice into a shaking vessel, shake for 5-10 seconds, and strain into glass. Garnish and serve.

Glassware: Collins/highball

Garnish: Mint sprig

Profile: Bittersweet, tart, juicy, slight bitterness, tropical

Inspiration: This is lightly inspired by the flavor profiles of the classic cocktail, the Jungle Bird. The Red Kite is a bird of prey often spotted in England. 

 

Hibiscus syrup:

  • 1 cup granulated white sugar
  • 1 cup water
  • ½ cup loose hibiscus tea
  • 4 whole allspice

 

In a pot, combine water, sugar, hibiscus, and allspice. Bring to a boil and allow to steep for an hour (this brings out slight bitterness and helps replicate the bitter notes of a bitter apéritif). Strain and cool before use.


SILENT NOON

 

Method: Pour/weigh out 6oz of BERO Noon Wheat into a glass and top off with ice. In a separate vessel, combine mushroom stock and white peach syrup–mix until combined. Pour the mixture over the top of the cocktail. Garnish and serve. 

Glassware: Highball/collins Glass

Garnish: Grapefruit twist 

Profile: Slight umami, fruity, floral, light acidity, sasparilla, homemade Cola profile 

Inspiration: "Silent Noon" (1903) is one part of a series of songs called House of Life, by British composer Ralph Vaughan Williams. 

 

Mushroom/cinnamon stock:

  • 4g dried shiitake mushrooms (roughly 4 pieces)
  • 5g cinnamons sticks (roughly 2 sticks)
  • 8oz water

 

Over high heat in a small pot, lightly toast cinnamon sticks and dried shiitake mushrooms. Add water and wait for it to boil. Once boiling, remove from heat and let steep for 2 hours. Using a coffee filter, strain the stock before use. 

 

White peach syrup: The recipe was developed using Monin White Peach syrup. Monin White Peach,  passion fruit, and any other stone fruit or floral fruit syrup will work as an alternative. 

BACK TO ALL ARTICLES