Stein Recipe

Chill and prepare

Place the stein or large glass in the freezer for 10–15 minutes or fill it with ice water while preparing ingredients to ensure it is well chilled. If using a chilled stein already, remove it from the freezer and discard any ice water.

Add the fresh mint leaves to the bottom of the stein. Using the back of a bar spoon or a muddler, gently press the mint 2–3 times just to release its oils; avoid shredding so the drink won’t become bitter.

Add the lime juice and simple syrup to the stein. If you’re adding the optional spirit (rum or vodka), measure 1 oz with a jigger and add it now.

Fill the stein about two-thirds full with large ice cubes (roughly 4–6 large cubes) to keep the drink cold without diluting it too quickly.

Slowly pour the chilled lager into the stein, leaving room for the ginger beer. Pour gently down the side of the glass to preserve carbonation and reduce foaming.

Top with the chilled ginger beer (about 4 fl oz). The ginger beer adds a spicy-sweet lift and a pleasant fizz that complements the lager.

Add 2 dashes of Angostura bitters across the top. Bitters deepen the aroma and balance sweetness.

Give the drink one gentle stir with a bar spoon — two slow turns from top to bottom — to incorporate lime, syrup, and bitters without flattening the beer.

Garnish with a lime wheel or wedge on the rim and tuck a mint sprig beside it. Serve immediately while cold and effervescent.

To drink: sip slowly. If foam builds up, wait 10–20 seconds for it to settle before drinking to avoid overflow.

If you prefer a lighter version, omit the simple syrup or reduce to 0.25 oz. For a sweeter, spicier profile, increase ginger beer to 6 fl oz and reduce lager to 22 fl oz.

To make it a nonalcoholic Stein, replace the lager with a nonalcoholic lager and omit the optional spirit. Keep the ginger beer for body and spice.

If you want more citrus brightness, add an extra 0.5 oz lime juice and a thin slice of lime inside the glass.