beer cocktails

Beer Cocktails for your New Year’s Eve celebration

There are plenty of ways to drink ourselves into the new year. A great number of us have the obvious answer of, “drink craft beer!” when embarking on this endeavor, but this time around we’d like to introduce some beer cocktail options instead. Using Michigan beer and cider of course!

beer cocktailsBlood-Orange Pomegranate Beer-mosa with Cheboygan Brewing Company’s Blood Orange Honey Wheat.

Ingredients (serves 10)
3 cups of Cheboygan Brewing Company’s Blood Orange Honey Wheat
3 cups chilled pomegranate juice
1 750-ml bottle chilled sparkling wine, such as Prosecco
1/2 cup pomegranate seeds (for garnish)
Pour the pomegranate juice into each champagne flute. Fill ⅓ of the glass.
Fill another ⅓ of the glass w/ Cheboygan Brewing Co’s Blood Orange Honey Wheat
Top the last ⅓ off with chilled sparkling wine
If desired, garnish with pomegranate seeds


Jolly Pumpkin’s La Roja Mulled Beer

1 750ml bottle of Jolly Pumpkin’s La Roja
2 cinnamon sticks
5-6 whole cloves
½ tsp. ginger root, coarsely grated
½ tsp. nutmeg, coarsely grated
5 pods cardamom, cracked
zest of half an orange or lemon
½ cup of brown sugar
¼ cup brandy

Place all spices and citrus zest in a cheesecloth. Tie a knot to seal the cloth and place it in your mulling beer pot. Pour in all of the beer and add yourself some brandy. Simmer this on low heat for 30 minutes and stir occasionally, but don’t let it boil! You’ll risk cooking out the flavors. Once it’s been warmed, stir in sugar (or syrup or honey if you’re using that instead). Once the beverage is steaming lightly, it’s ready to serve. We prefer ours to be ladled out into mugs! It’s good to have lemon slices or sugar around so guests can adjust the sweetness and acidity of their mulled beer as needed.


beer cocktailsAtwater’s Decadent Dark Chocolate Stout Hot Coffee Cocktail

2 oz Espresso or plain hot coffee
2 oz Atwater’s Decadent Dark Chocolate OR Cranker’s Fifth Voyage Coconut Porter
1 ½ oz aged rum
¾ oz vanilla syrup
¾ oz heavy cream

Combine all the ingredients, except for the heavy cream, coffee, and cinnamon, into a mixing glass. Stir with a bar spoon. Separately, place the hot espresso into your mug. After stirring, place all the combined ingredients into the mug on top of the hot coffee. Pour in the desired amount of heavy cream and garnish with a dusting of cinnamon on top.


beer cocktailsHoliday Grog with Blake’s El Chavo Cider.

2 oz dark rum
½ oz fresh lime juice
1 tsp brown sugar
4 oz Blake’s El Chavo Cider: can be hot or cold
Optional: orange and/or cinnamon stick

Combine all ingredients in a mixing glass with ice (if serving cold). Stir with a bar spoon and pour into a mug (if hot) or any desired glassware (if cold). Garnish with orange slice and cinnamon stick.


beer cocktailsHot Buttered Beere (Adapted from a 1588 recipe) with New Holland’s Cabin Fever Brown Ale.

17 oz of New Holland’s Cabin Fever Brown Ale
.5 tsp ground Cloves
.5 tsp ground Cinnamon
.25 tsp ground Ginger
5 Egg Yolks
1 cup Brown Sugar (Demerara if possible)
12 Tbsp Unsalted Butter

Add the Cabin Fever Brown Ale and the spices to a saucepan. Bring it all to a boil and then immediately turn it down to the lowest setting. Beat the eggs and sugar until light and creamy. Remove the beer from heat and whisk in the egg mixture. Return it all to a low heat. Whisk continuously over low heat until the whole mixture thickens slightly. This should take about 5 minutes. Remove it all from the heat and whisk in the butter quickly until a nice foam forms. Serve warm.
Thank you all for a wonderful year of beer! Enjoy yourselves along with these lovely concoctions.
Cheers and have a happy New Year!

Photo shoot location courtesy of the Downtown Market and Beverage Manager Jenney Grant.

Photography: Steph Harding

Angela Steil

Angela Steil

Angela Steil is a Certified Cicerone® and the Grand Rapids Chapter President of Leaders Beverage Consulting, a company based in Chicago, Illinois. In this role she works as a draught technician, writer, consultant, and educator along with her incredible team as they advocate for raising the bar for draught system standards. When not turning wrenches or creating classes, Angela continues to add to her education as she studies for the Advanced Cicerone® exam. In her free time, Angela is best known for enjoying a cigar, scavenging thrift shops, and blowing all of her spending money on cheese. You can connect further and discuss her offered services here:

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