Ginger, yeast, spice
A Shandygaff loves bar snacks, like soft pretzels or fries, or a meaty sandwich.
Who doesn’t want a Shandygaff based on the name alone? If you’re a ginger-aholic or a low-proof lover, embrace this easy sipper. The combination of beer and ginger dates back to at least the 1800s, so it’s surprising that the Shandygaff hasn’t held more sway as an American classic. Proportions should be adjusted depending on the flavor profile of the beer and ginger you choose, but in general, this is an equal-parts affair. In fall and winter, we like to move toward darker beers and dash in a few drops of Angostura bitters.
½ pint (240 ml) hefeweizen or pilsner
½ pint (240 ml) ginger beer (page 247)
Combine ingredients in a pint glass. Stir briefly, then serve.