The Cannibal Get introduced to a few ways to beer up your cocktail game

The Cannibal's recently started focusing their considerable beer talents on formulating a cocktail program based on delicious suds. For Monday night of New York Beer Week 2013, they plied customers with a selection of concoctions that're already in their rotation, as well as a couple experimentations.

This is the Mo'Kenzie. It's one of their regulars and prominently features a black cherry cider that the creator of the 'tail instantly knew would work well with Averna. Though this one is technically a cider, "Amaros and beer are friends". Amaros may be bitter, but that is very sweet.

Usually whiskeys and other strong-flavored liquors hold up best with a beer cocktail, but the Witte 75 (a take on the French 75) pairs Ommegang Witte with gin to create "a dude's mimosa".

Get Wyld with the So-Crates, another take on a classic cocktail. This time the Manhattan gets twisted with Ommegang's Three Philosophers, a quadrupel Belgian blend with a little cherry lambic that takes care of the Maraschino, and plays well of the darker notes of the whiskey.

One of their more challenging numbers, and likely only available when they have Greenport Havre Rouge on tap, this smokier-than-it-looks Haven 212 rocks mezcal and homemade spicy red pepper infused simple syrup to compliment the saison-like qualities of the brew.

Named for a very epic and quality song from the British Office, the not-as-sweet-as-it-looks Freelove Freeway is a crazy recreation of a campfire 'smores in drink form with house-smoked bourbon, ice cubes made from coffee, Keegan's Swarmin' Hive and baby marshmallows.