My favorite brunch cocktail is the beermosa – hands down. I like to have a Bloody Mary with burgers and grilled fare right before I switch to a crisp, cold pilsner or helles, but not with brunch foods. Brunch is best enjoyed with a beermosa or three. I’m particular like that:)
Mimosas made with beer effortlessly stand their ground against the classic cocktail. Nothing against it, I’ve savored plenty of those in my life but because craft beer can have so many amazing flavor profiles beermosas can surpass all expectations.
There is also the added benefit of a beermosa not being overly sweet and containing less alcohol than the traditional mimosa. Unless you make your mimosa with just a splash of bubbly and all OJ… I hope not! Usually though, I can have more than
one two beermosas with brunch and that makes me happy.
Beermosas are typically made with a wheat beer, whether a German weissbier, a Belgian wit or even white IPA, taking advantage of the hints of orange zest characteristic of these styles. The effervescence and dry finish of wheat beers are perfect for the cocktail!
The abundant creativity in the craft beer world these days has rewarded us craft beering fans with so many other styles that are perfectly suited for beermosas. I selected two different styles for this post, but really, the possibilities are numerous.
Last week Chris brought me a blackberry gose brewed by Odell Brewing Co., which was simply delicious and would have been perfect for this post…However, they were out of it at out local store and it was pouring outside (flash flood warning kind of rainy day), so instead of driving around to find it somewhere else, I went with two other awesome brews.
I present to you the Blood Orange Gose brewed by Anderson Valley Brewing Co. (California) and the Raspberry Gulch Imperial Saison by Elevation Brewing Co. here in Colorado (we were just at the brewery last month, they have very cool stuff, a lot of Belgian styles).
The gose is tart (soured by lactobacillus), bubbly and refreshing and I could barely taste the salt and coriander because the citrusy flavors of the blood orange are dominant. The orange juice added some sweetness to it and it was simply a divine cocktail. Only 4.2% in terms of ABV, so pretty safe to savor a few.
As for the raspberry saison beermosa…the Raspberry Gulch name is followed by the word imperial, meaning boozy, brewed with double the ingredients. Almost twice as strong with ABV 8%, but still less than sparkling wine. I jokingly call this beer ‘raspberry juice for adults’ because it is so packed with raspberry flavor that it does taste like juice. Very little is sensed of the Belgian yeast esthers, but it is bone dry, so you know the yeast was at work.
When making beermosas you literally need a splash of OJ, no more. I simply covered the ice cubes I placed at the bottom of each glass with juice and that was enough.
For the gose beermosa I made dried hibiscus petals ice cubes (gorgeous coloring by the way, as soon as the water touched the tiny dry leaves) and for the saison I froze a few raspberries. You don’t really need ice cubes and can garnish with fresh fruit or whatever your creativity dictates.
I didn’t mention that the Raspberry Gulch has the prettiest pink color…but I don’t need to, do I? A gorgeous beer.
The Blood Orange gose did get a tiny bit of red color boost once the hibiscus ice cube started melting, but very slight…it was pretty much balanced by the OJ’s yellow, so all in all…blood orange.
Beermosa is a beautiful thing:) If you never had it before – do try!
Disclosure: I did have one while taking these pictures. It is part of my job description to taste everything I make on the spot.
- 2 12 oz fruit flavored craft beers (choose a style such as a gose (or another sour), saison, kolsh or wheat beer)
- fruit pieces or dried flower petals for garnish (make into ice cubes, optional)
- orange juice (to taste)
- Start by placing an ice cube (if using) at the bottom of a champagne glass, add a splash of OJ and fill with chilled craft beer. Enjoy!