Shandy – the easiest, most refreshing beer cocktail ever!

Is there anything more refreshing than an ice-cold lager on a hot day?

Yep! How about an ice-cold shandy instead? We promise this super-simple beer cocktail will have your tastebuds tingling in no time at all.

A shandy is the easiest mixed drink ever to make. Just two ingredients. Beer and lemonade. In equal parts. That’s it! 

Its simplicity is what makes a shandy both so delicious and so versatile.

Four steps to a perfect shandy.

1.    Take a bottle of your favourite beer. A lager is your traditional choice.

2.    Half fill a glass. Any glass will do.

3.    Top up with lemonade. That’s the soft drink, carbonated, fizzy soda type of lemonade.

4.    Enjoy! 


Did you know that shandy has different names depending on whereabouts in the world it is served?

In Germany you would order a “radler” - literally meaning “cyclist” in German. The refreshing mix of lager and lemonade is a popular refreshment for hot and sweaty cyclists.

In France, Switzerland and Belgium a shandy is know as a panache (pronounced pan-a-CHAY). It’s simply French for “mixed”. Self-explanatory but, as with most things French, sounds sophisticated and rather gourmet.


shandy and sunglasses

Twice as good - Tinker your shandy

Tinker Tailor shandy

If you’re like us at Tinker Tailor you’ll want everything to be twice as good. So naturally we recommend you try two versions of a shandy. One Tinker-ed and one Tailor-ed! 

Your Tailor-ed shandy is classic and refined. Take our refreshingly crisp Lager and simply add the best lemonade you can find (we recommend Foxton Fizz). And that’s it.

For your more Tinker-ed, slightly experimental version you’ll love to use our Vienna Lager. A Vienna Lager is not your typical lager and it makes for an amazing shandy. Firstly, you get to admire the glorious red-copper colour that is characteristic of this style of beer. And secondly, the malty flavour of a Vienna Lager combines perfectly with the sweetness of lemonade. Add a slice of whatever citrus takes your fancy to the side of the glass for a jaunty garnish. 


Four more ways to pimp up your shandy

Now you’ve got a shandy in your hand you’ll probably start thinking about ways to change it up a bit. To Tinker with it!

The beauty of making your own shandy (or any beer cocktail really) is that you are in total control of the end result. A little bit more or less of either of the key ingredients, or changing or adding ingredients and you’ve created a drink custom-designed for your tastebuds.

Here are a few of our favourite variations:

Change the ratio 1

For a lighter, sweeter and even lower alcohol version try adjusting less beer and more soda. 25:75 works really well. Or maybe even just a splash of beer in the top of a tall glass of lemonade. Known in the Netherlands as sneeuwwitje (snow white) for the white, foamy top the beer creates.

Change the ratio 2

If you want your shandy to be more beer-y you simply, (you guessed it!) increase the amount of beer. Congratulations you’ve created what is referred to in England, Scotland and Wales as a lager-top.

Go more alcoholic

Give your classic shandy a bit of a kick by adding a shot (or two) of spirits. With a dash of Grenadine we’ve made a Biere Monaco. Or why not try a Southern Shandy by adding a shot of peach brandy. My personal favourite is a Campari Shandy. Just as it suggests – with a wee tipple of Campari and a wedge of lime.  

Change the mixer

Lemonade is the traditional soda of choice for a lager, but why not experiment with ginger beer or ginger ale to create a Shandygaff (another name for a ginger shandy). Use cola as the mix to create a Colabier or Diesel (with or without a shot of whiskey!) Add a nip of blackcurrant cordial for a bitter, sweet and tart concoction.

That should give you plenty of inspiration.

Remember you can always keep it really easy by going back to the tried and true, original shandy.  

Half beer. Half lemonade. Twice as good!

Why you should drink craft beer from a glass

craft beer pouring in to a glass

Imagine this - It’s a hot day. You’re thirsty. You crack open a bottle of your favourite craft beer. The satisfying whoosh as the cap releases. The refreshing cool of the droplets glistening on the outside of the bottle. You bring it to your lips, tilt the bottle, and….

Wait, stop right there.

If you want to get the most out of your craft beer, please, please, please, don’t drink it straight out of the bottle. If you take the time to pour your beer into a glass, and to pour it properly, you’ll maximise your beer drinking experience.

Why? Well, the taste of a beer is only part of the enjoyment. We drink with all our senses. First our eyes, our noses, then our tastebuds. Even our ears come into play.

By pouring your craft beer into a glass first of all you’ll be able to appreciate the colour and clarity of the beer. Brewers have put a lot of thought into these aspects of a beer. It allows you to ask yourself questions – is this true to style, or is it not what you were anticipating. Is the colour what you were expecting?  Excellent examples of some beer styles are particularly recognised for being pristine and clear e.g. a pilsner, others are deliberately hazy e.g. an East Coast IPA. Either way you’ll want to get the full appreciation.

craft beer glass

By taking time to look closely you’ll also get some clues as to how the beer might taste. The texture and thickness of the head suggest how creamy the beer might be. The amount and vigour of visible bubbles will hint at the level of carbonation.

Turns out the bubbles are super important. The tiny bubbles are all releasing little puffs of delicious aromas from the hops and malts. Essential to the whole experience of tasting. The act of pouring also breaks up some of the carbon dioxide in the beer making it easier on your tummy. Yep, that’s right. If you drink straight out of the bottle the carbon dioxide will be released in your stomach. The result is that bloated feeling you can sometimes experience.

And last, but not least, just like your mother told you, it’s just good manners to use a glass!

Looking after your brewery-fresh beer

craft beer rigger at Tinker Tailor brewery

Congratulations! You are now the proud owner of a rigger of fresh craft beer. Now what? The obvious answer is to head home, down to the beach, or over to your mates and drink it. Straight away. Yum.

Sometimes that just isn’t possible (Mum turns up, the dog needs to be walked, or it’s your turn to drive the kids to netball) and you find yourself with an unopened vessel of beer.

You may be wondering how long will my rigger of fresh beer last? Well, that depends on how thirsty you are! Or how many friends you are sharing it with. Seriously now folks, we recommend enjoying your beer within one to two weeks, if you can wait that long.

If you know in advance that you want to keep a rigger for longer than that ask your local craft brewery if they are able to purge the container with carbon dioxide first. Some breweries can do this if they have the right equipment. The carbon dioxide minimises the amount of oxygen in the rigger. You definitely don’t want your beer to oxidise – according to the experts it will begin to taste like wet cardboard, or even sherry!

craft beer riggers at Tinker Tailor brewery

Once a rigger is opened it is best to consume it within a day or two to keep optimal carbonation and flavour.

You may also be wondering does my rigger of fresh beer need to be stored in the fridge? The short answer– YES.

The long answer - beer maintains its freshness when it is kept cold – ideally from the brewery right through to glass in your hand. This is especially important for beers with lots of hops in them so that you maintain that delicious well, hoppi-ness. Think IPAs and some APAs. If in doubt check with the team at your cellar door.

Does your beer have the X factor?

extra pale ale craft beer

Have you noticed that XPAs seem to be popping up everywhere? If you’re anything like us we couldn’t help but wonder what exactly does that X in XPA stand for?

It seems most people agree that the X in XPA stands for “extra”. But extra what is the real question? Is it extra pale? Or does the extra-ness refer to alcohol, flavour, or hops?

Depending on what school of thought you subscribe to you end up describing very different types of beers.

Here’s why we are definitely in the XPA is extra-pale Pale Ale camp!!

Delicate in colour, refreshing and easy to drink XPAs tend to be lower in alcohol making them great for enjoying at say a summer BBQ, or while you are hanging out with your mates watching cricket say.

The paler colour can be achieved by playing around with the grain bill– going lighter on the caramel and sweet malts, but still with plenty of hop flavour. The result in a crisper beer that leans towards a pilsner, but still with hoppiness of a Pale Ale.

Tinker Tailor XPA craft beer label

Quaffability is the aim. Reduce the alcohol but don’t sacrifice the flavour! An XPA normally sits around below the five per cent mark, making it possible to enjoy more than one. XPAs are a definite counter move away from “one-and-done” super hoppy offerings that demand all your attention.

An XPA is super versatile when it comes to food matching. A fine XPA pairs well with your favourite spicy Mexican dish, a simple grilled chicken salad, or even fries.

At Tinker Tailor, we’ve developed a fantastic XPA that’s a more session-able version of our popular American Pale Ale. Extra pale in colour, you'll love its fresh-crushed lime character. Combined with the white-wine fruitiness of honey dew melon and strawberry this is a perfect beer to drink on a slow relaxing day with your mates.

IPA secrets...uncovered!

IPA. India Pale Ale. It’s the favourite style on every craft beer lover’s list. Ever wondered more about exactly what an IPA is? Or, are you already one of the style’s devoted followers?

We’ve put together a list of fascinating facts about this ever-changing style with its characteristic bitterness, fascinating flavour possibilities, and awesome aromas.

hops for craft beer

1.     With an IPA its all about the hops. These magic green bullets are responsible for the making IPAs bitter and refreshing, produce the distinctive range of citrusy aromas, and make for interesting, and seemingly endless, fruity, flavour combinations.

2.     There is some dispute, and many stories, about how and why the IPA was invented. Indeed the development of the style reads like an international geography lesson – IPAs originated in England, for shipping to India, then to be reinvented and perfected on the West Coast of America.

The most popular theory is that when English brewers tried shipping their pale ales to troops stationed in India the beers did not survive the long, hot, and refrigeration-free trip. What the brewers needed was a preservative. So brewers added more hops. The beers not only lasted the journey, but tasted amazing as well.

3.     The almost cult-like obsession with IPAs makes it the most popular selling style of craft beer in the US at around eight per cent of sales. In New Zealand IPAs are the favourite of both professional judges, and drinkers alike. IPAs consistently win the top awards in craft beer competitions, and head up the lists of most highly-rated beers on forums such as Untappd and RateBeer.

4.     The IPA is so popular there is even a day dedicated to the style! The first Thursday in August is IPA day. Mark it in your calendar.

5.     IPAs are best served at between 10 and 13 degrees Celsius. Achieve this by leaving a bottle out of the fridge for a few minutes before consuming. If you can that is!

And don’t forget to serve in a specially designed IPA glass. Yep, you read that correctly. A team of beer and glass-making experts have teamed up to create a glass that enhances the aromas of IPA styled beers, complete with a wider opening so the drinker can “nose” the beer easily.

6.     This is the style brewers most like to experiment with. Complex and varied taste profiles are possible by mixing up the ingredients, and working that interplay between malt and hops. Brewers have also been known to add all sorts of additional ingredients to IPAs – everything from grapefruit and spices, to lychees and jalapenos!

IPA craft beer in a glass

7.     But mostly brewers, and beer lovers alike, like to experiment with hops. In fact, a whole new beer style was invented out of the quest for hoppier, stronger, more bitter, higher alcohol, and more aromatic IPAs. Pushing the boundaries has brought us the imperial, or double, IPA. High in hops, taste, and alcohol this style is not for the faint-hearted. If you are new to craft beer, it might take a while for your taste buds to deeply appreciate a truly bracing double IPA.

8.    That’s, right – the taste of an IPA is an acquired one. Bitterness is not a taste that we are hard-wired to like. From childhood we all love the taste of sweet, but you need to learn to like bitter. You need to give your taste buds time to recalibrate that bitter does not always equal bad.

9.      Kiwi brewers like experimenting with New Zealand grown hops, as well as the more traditional varieties from the Yakima region of America. So is this a new style – the NZPA? I’ll leave that up to you...

10.  IPAs work well when paired with strong, spicy foods. It is the classic for enjoying with a curry. Be warned though as the bitterness of hops tend to accentuate the chilli-ness of, well, chillies. You can also use the bitterness of an IPA to balance rich foods. Think bar snacks, fries, and burgers.

A beginner's guide to Märzen (or Oktoberfest) beer?

Have you been wondering what on earth a Märzen style beer is?

Marzen Oktoberfest craft beer in a glass

We certainly have, so we set out to find out all about this style of beer. Here’s what we discovered.

Märzen literally means “March”, or more specifically a German beer brewed in March. Oktoberfest, as you are no doubt aware, is the huge German beer festival held every autumn. Although interestingly usually in September, rather than October as the name would suggest.

So a Märzen (or Oktoberfest) style beer is one that is brewed at the end of winter (March in the northern hemisphere) for consumption months later at Oktoberfest.

Before there was refrigeration or sophisticated brewing equipment, making and storing beer over summer was a risky business. Once spring arrived wild yeasts made it harder to control fermentation. Warmer temperatures over summer could also spoil beers that had already been made. So German brewers basically took a sabbatical from about March through to September. Brewing stopped and the March beers (Märzens) were stored in cold caves. They lasted just long enough to be enjoyed through until September when Germans celebrate with gleeful mass consumption of the remaining beer, as well as the start of the new brewing season in the colder months.

Luckily these days you don’t need to wait to enjoy a Märzen. Although some breweries promote them as a seasonal offering, we reckon their versatility means they are great all year around.

Okay, but what does it taste like?

Märzens have a sweet, lightly-toasted maltiness, sometimes with a little hint of caramel. Hop flavours and aromas are usually very subtle. Not too dissimilar to a Vienna Lager we reckon. In fact Märzens, Oktoberfest beers, and Vienna Lagers are often collectively thought of as belonging to the same small family of European, amber lagers. As the title suggests these beers are red, amber, or copper in colour.

Marzen Oktoberfest craft beer and food

But wait, there’s more

As well as common characteristics Vienna Lagers and Märzens also share a common history. Read about the intriguing scullduggery that links these two beers styles together.

Similar to a Vienna Lager, the maltiness of a Märzen pairs well with grilled, or roasted meats. The toasty flavours these methods of cooking bring out perfectly complement the malt-forward flavour of a Märzen. Or, for the full Oktoberfest experience, pair with traditional accompaniments such as soft pretzels, crumbed pork schnitzel, or a selection of German sausages (with sauerkraut of course!)

Why your next favourite beer will be an American Brown Ale

You’re probably familiar with IPAs and APAs but have you heard of an ABA? The latest craft beer acronym to hit town, ABAs or American Brown Ales, are a hot topic of conversation amongst brewers and beer drinkers alike.

On the one hand there’s those who think  American Brown Ales are unfashionable and uninteresting. Perhaps it’s something to do with the name – let’s face it describing a beer simply by reference to its colour, particularly when that colour is so well, unfashionable and uninteresting, makes it easy to overlook brown ales in favour of more exotic sounding brews. You might even agree that describing a beer as brown tells you no more about how it tastes than describing a wine as red.

American brown ale craft beer in a glass

One (anonymous!) blogger even went so far as to rather uncharitably claim that ABAs “only really excite people who watch Coronation Street.”

However, in our opinion, an ABA is actually one of the most exciting, and timeless styles out there.

ABAs are subtle, rather than flamboyant - malty, smooth, satisfying, and full of flavour. Most of the flavour of an ABA comes from the malt. Depending on the brewer’s choices you might get toasty, roasty, malty, or caramel tastes. Some even have a hint of chocolate. The balance between malt and hops is also important in an American Brown Ale – even in the hoppier examples. ABAs emphasise the malty centre of the beer, rather than the hops.

Yep, you read that right – malt flavour over hop flavour. In a world full of hoppier and hoppier IPAs, an ABA is (literally) a refreshing taste.

So there’s lots to love about tasting an ABA. Brewers also love brown ales. In America, brewers judge other brewers’ skill by the quality of their ABA. In the words of one of Tinker Tailor’s brewers, who hails from the US of A “there’s nothing to hide behind when making a brown ale. The style is a celebration of good beer and good brewing.”

Another thing that’s great about ABAs is their versatility. As well as being an all-season kind of a style, an American Brown also works well with most foods. So if you are ever unsure about what beer to serve with a meal pick an ABA and you won’t go wrong. The caramel roastiness and substantial mouthfeel make it a good match for things like char grilled kumara (sweet potato) or a barbequed steak. Or try contrasting an aged cheese with the sweetness of an ABA.

American brown ale craft beer and food

An ABA won’t knock your socks off with hoppiness like a strong IPA, nor will it be as astringent as a dark beer. Not too roasty, not too hoppy but just right. American Brown Ales are very drinkable beers with lots of character suitable for anyone who enjoys flavour and maltiness.

As beer drinkers, and breweries, look to expand their horizons beyond a repertoire of IPAs, we here at Tinker Tailor predict a renaissance for the humble American Brown Ale.

Why we love Vienna Lagers (and you should too!)

Wouldn’t it be great if there was a craft beer that combined the flavour of an ale with the crispness of a lager?

Vienna Lager craft beer Tinker Tailor bottle

Turns out a beer style from almost 200 years ago is just what we are after. We’ll show you why we love Vienna Lagers and you should too.

Take an English-style, ale-malt making process, and combine it with the German lager-brewing technique – you've created the Vienna Lager. This traditional European-style beer may just be original mash- up!

"But its red..."

The first thing you’ll notice about a Vienna Lager is its gorgeous colour. Amber-red, almost chestnut, and beautifully clear.

“Hang on a minute” you’ll say as your brain does a bit of a flip-flop. “How can a beer that calls itself a lager be so dark? This isn’t what a lager should look like.”

But I can assure you - you haven’t been poured the wrong beer! The red colour is the result of a unique malting process that dates back to the 1800s. Vienna Lagers share a common history with the perhaps more widely known Märzen (or Oktoberfest) beer style.

The best part about a Vienna Lager?

It’s a great, easy-drinking style, usually around five percent alcohol. Malty, rather than hoppy, the flavours are delicate, caramelly, but with a complex toastiness. All delivered in a lovely, crisp, clean lager. Not too bitter, not too sweet. Just right we reckon.

That’s not all.

Vienna Lagers are a great food matching choice. The malty sweetness pairs superbly with all kinds of grilled meats – why not try a Vienna with a beef burger. Barbequed vegetables are also a great choice. Or honour its European heritage by serving it up with bratwurst and mustard.

A short history of the Vienna Lager

Once upon a time there was a brewer

Anton Dreyer, who inherited a brewery when he was just 10 years old, is the brainchild behind the Vienna Lager. In the 1820s Anton was travelling Europe on what was officially a kind of apprenticeship, but sounds suspiciously like a years-long brewery crawl.

Along the way Anton met up with another young brewer, Gabriel Sadlayer, and they joined forces and headed off to England. Remember, that in this period of brewing history, English brewers were all about creating ales, while in the German-speaking countries in Europe, it was all about lagers. Also at the time, a new technology was emerging in England. Instead of using direct heat to to dry malts, brewers were experimenting with using dry air.

Why does this matter?

More control over the colour of the malts means less ‘smokiness’, and gentler, more subtle, delicate malts.

What happened next?

Anton and Gabriel proceeded to steal samples of their hosts’ malt in canisters they had designed especially for the task. Gabriel is reported to have said “It always surprises me that we can get away with these thefts without being beaten up.”

Anton and Gabriel survived, apparently scot-free, and headed back to their respective breweries, in their respective hometowns (Vienna and Munich).

Gabriel used this contraband to create a Munich malt resulting in the creation of style we know now as Märzen or Oktoberfest. That’s a another story for another day, so for now, we will say auf wiedersehen to Gabriel.

Back in Vienna...

Now at the helm of the Klein-Schwechat Brewery, Anton continued to experiment with the English way of kilning and created a slightly caramelised amber malt that he christened Vienna Malt. He combined that with traditional German lager yeast and in 1841 the Vienna Lager was born.

For about 60 years the Vienna Lager was popular, and gold-medal-winning, in Austria and other parts of Europe. Then it mysteriously disappeared completely after World War I. No one really knows why.

But don’t worry

In the early 20th century the style popped up again in Mexico. Yes, Mexico! Far from its European origins, the style was lovingly nurtured by Austrian brewers that immigrated to central America. Using local ingredients such as corn, the Mexican version is considered to be more robust than the original, but just as delicious. You’ll probably even heard of some of the more popular examples such as Negro Modelo and Dos Equis Amber.   

That’s not the end of the story

As these beers were exported across the border Vienna Lagers were quickly embraced by pioneers in the US craft beer industry. These days hundreds of American craft breweries, including big names such as Samuel Adams, Sierra Nevada and The Boston Beer Company all have a Vienna Lager on their books.

And in New Zealand a small number of craft brewers, including the team here at Tinker Tailor are spearheading the Kiwi-comeback of the Vienna Lager.

Vienna Lager craft beer in a glass