With more and more of us taking in the summer sun alongside a refreshing pint of beer, it can really pay dividends to be in the know when it comes to the latest booze-based trends.
And the latest involves a rather unusual foodstuff which, when added to your average everyday pint, will improve it no end.
It’s the ordinary, every day gherkin or pickle as it’s more commonly known in the US.
Soaked to perfection in a vinegar-based broth, gherkins are pretty commonplace in the world of burgers but have, until now, largely stayed out of pint glasses.
That’s a mistake, however, according to Michigan-based pickle producer Joe McClure, who explained the flavour-based benefits offered by adding a gherkin to your pint, during an interview with Esquire.
“It complements the lager because of the slight vinegar and salt notes that get picked up,” he explains. “Pickles are the perfect snack: cucumbers soaked in evil,”
Made by soaking a cucumber in a heady mix of pickle, garlic and occasionally chili, Scottish brewery rebels Brewdog already offer a variation on the theme – a shot dubbed the “Pickleback” which requires the recipient to down a shot of whiskey followed by a shot of pickle brine.
The pickle works to essentially neutralize the taste of the whiskey while also calming the burn of the ethyl alcohol.
First invented in the US back in 2006, it would appear that this penchant for pickle-based alcohol options has now spread to the world of beer.
So next time you’re out for a beer and a burger, why not do the decent thing – and throw that gherkin in your pint. You won’t regret it!
Loaded staff writer Jack Beresford has produced content for Lad Bible, Axonn Media and a variety of online sports and news media outlets.