Bartenders Are Rethinking the Classic Boilermaker
Bartender’s Breakfast, $12
Tosca Cafe, San Francisco
The beer is a Californian take on a farmhouse-style ale, using barley, rye, and Sonoran wheat. Its floral aromatics play well with the vegetal notes of Singani, an unaged Bolivian grape brandy.
The Tippler, New York
Start with the smoky whiskey. Then take a bite of the spicy and gamey jerky. The pilsner smooths everything out. Or as beverage director Alan Denninberg puts it: “The umami of the jerky bridges the gap between the whiskey’s heat and the beer’s comforting softness.”
Barrel Proof, New Orleans
A shot of savory-sweet Scandinavian salted-licorice liqueur is coupled with a peanut-butter-chocolate porter. The combo “reminds me of potato chips and chocolate,” says managing partner Liam Deegan.
Uncle Hoke, $10
Bit House Saloon, Portland, Ore.
Named after a favorite bar patron, this pairing is meant to be sipped. The bourbon-barrel-aged cider adds effervescence to the zesty, spiced-orange digestif.
Colorado Combo Meal, $14
Four Seasons, Vail, Colo.
This après-ski boilermaker matches a crisp, clean, German-style lager (sold only in Colorado) with a locally produced single malt that has nut, oak, and honey notes. The malted barley in both beverages makes them complementary, says Steven Teaver, director of beverage.
Metro Boilermaker, $8
Metropolis, New York
This is intense: First, bourbon is cold smoked with apple and cherry wood. Then it’s served with trailing bits of vapor, adding a layer of complexity to the sweet spirit. A refreshing Sorachi Ace cuts through the deep, dark flavors, says beverage director Richard Breitkreutz.