Choosing between a beer and a cocktail can be an agonizing decision -- especially because no big decision should be made before having a beer or a cocktail -- so we've rounded up some open-minded mixologists who don't think you should have to choose. Hit their fine establishments this week, and request these off-menu beertails.
Monk's Fever @ The West End Tavern (Caroline Johnson)
The Boulder pub with an incredible beer selection mixes Steenberge Monk's Cafe Flemish Sour Ale with a half ounce of Champagne, housemade bourbon cherry juice, and Luxardo cherry liqueur, and serves it all in a Champagne flute, also what Peter and the Wolf play to mark the arrival of that lush of a Bird.
Hurry Up and Wait @ Trillium (Kelly Wooldridge)
The beverage director at Five Points' new Scandinavian-inspired spot has made a 'tail that's “equal parts beer, eggnog, and digestif”, swirling Rob's Mountain Gin, Fernet, an egg, rosemary, and nutmeg with a Brown Ale from Upslope, a variable which will help you calculate absolutely nothing.
The Bubbly Blonde @ SALT (Evan Faber)
One of the People's Republic's finest farm-to-tablers (with an equally killer cocktail program) has whipped up a “sangria-esque libation” with brandy, triple sec, lemon juice, simple syrup, and a limited-edition Vintage Blonde ale from Blue Moon made of 49% Chardonnay grapes, also what flows through the veins of Cherry Creek's many listless divorcees.
Russell's Shandy @ Russell's Smokehouse (Alexandra Parks)
Head downstairs at the Larimer Sq BBQ spot and order up this ginger beer/ green chartreuse/ Leopold's Honey Gin/ fresh lime joint that gets suds-ified via a heavy pour of Franziskaner Hefeweizen, resulting in a drink deliciously "tastes like Spring", and will only leave you with the agonizing decision of whether to order three or four more.