What’s to say about the often overlooked beer cocktail after the dog days of summer’s end? Admittedly, not much. Unless you’re discussing a shandy during the hottest days of the year, most drinkers are probably uninterested or more disappointingly, unadventurous.
Yet you, dear reader, are neither: you are always looking for new drinking experiences, a novel cocktail or brew to educate and delight your company and companions, one that demonstrates your knowledge of the world of drinking to friends and colleagues alike; because you pride yourself on your drinking wisdom, and rightfully so.
Let us consider then a beer cocktail from Germany, aptly named the Bananaweizen. Its ingredients are simple: any hefeweizen or hefeweizen-style wheat beer and a banana juice, also called banana nectar. Mix in a soda/pint glass, and there you have it. Simple enough, no?
Seeking to stay true to heritage, I bought a bottle of Hacker-Pschorr Hefe Weisse and a bottle of Paulaner Hefe Weizen to use as the cocktail’s base. And I was able to find a can of Goya Banana Nectar in the “international” aisle of a local grocery. (If that doesn’t work, try the juice/soda aisle – I’ve found it there, too.)
When it comes to proportions of bananaweizen components I tried both a 4-1 and 5-1 beer to juice ratio mix and much preferred the 4-1: if you really enjoy overpoweringly sweet drinks – I’m thinking here of Riesling-level sweetness, another fine German product – you’ll likely want to avoid the 5-1 ratio.
Unless you’re very secure in your masculinity or are willing to endure some moderate mockery from friends, I’d stick to enjoying this cocktail before lunchtime. Consider it a clever way to enjoy a beer for breakfast. Otherwise, you’re putting your man card at risk of revocation.