Your favorite beer bar serves them on Cask Night, and your best beer-geek buddy pours them from his Randall; now, dream up your own beer infusions in the comfort of your kitchen. All you need: a French press, some whole fresh herbs and a little imagination.
START WITH A…
PILSNER: A few chive stems round out a clean lager’s crisp edges with oniony sweetness.
IPA: Rosemary’s piney freshness lightly echoes resiny American hops. Hopheads should add floral thyme and prepare to have their palates zapped dry.
WITBIER: Licoricey tarragon turns a citrusy wit into something akin to a Belgian pale ale; sage adds just a bit of leafy must.
KÖLSCH, BLONDE OR CREAM ALE: A handful of mint adds a delicate cool, peppery green note to the soft, easy-drinking style.