Frank Bruni in “The New York Times” reports that beer cocktails are number-one sellers in many top establishments, such as the restaurant WD-50 in New York, and also that their subtle qualities and intriguing flavours have convinced him to rethink his own former aversion to beer-drinking. Despite the popularity of the trend, “Beer Cocktails” is the first book devoted to the subject. Among the fifty recipes are some classic beer cocktails that predate the trend, such as the Radler, from Bavaria; Mexico’s Michelada, a “warm ale flip” from Colonial America; and the most famous of all, the Black & Tan. The emphasis, however, is on newer creations, both the author’s own – he is the creator of the respected blog Beyond the Shadow of a Stout (shadowofastout.com) – and ones inspired by cutting-edge bartenders from coast to coast. The four recipe chapters cover pale and American-style beers; Belgian-style beers; stouts and porters; and black and brown ales, plus a wide range of spirits and liqueurs that complement the beer bases perfectly. Front matter answers any questions that rookies or pros might have – does a beer cocktail belong in a mug or stein, or in a cocktail glass? – and dozens of colour photographs make these soul-warming, vibrant drinks sing on the page.