Go Back
Easy Shandy Beer Recipe
Ash Tyrrell

Easy Shandy Beer Recipe

I still remember the first time I mixed up a shandy on a scorching afternoon when a plain beer just felt too heavy. I grabbed my favorite lager, a bottle of chilled lemonade, and within two minutes I had the most refreshing drink in my hand.
Print Recipe Pin Recipe
Total Time 3 minutes
Ingredients Method Notes

Ingredients
  

  • 6 oz chilled lager beer – I always use a light crisp lager so the citrus flavor doesn't get overpowered
  • 6 oz chilled lemonade – fresh-squeezed works best but a quality store-bought one is fine too
  • Ice cubes as needed – helps keep the drink cold without watering it down too fast
  • 1 lemon slice for garnish – adds a pretty pop of color and a little extra citrus aroma
  • Fresh mint leaves optional – a small handful brightens the smell and makes it look more put-together

Method
 

  1. I always make sure my beer and lemonade are both ice-cold before I even think about mixing. A shandy made with room-temperature ingredients just doesn't hit the same way. I pop both in the fridge for at least an hour ahead of time, or I use a quick ice bath if I'm in a hurry.
  2. I fill my pint glass about a third of the way with ice cubes. This keeps the drink cold as I sip without making me wait for a separate chilling step. I try not to overdo the ice, though, since too much can dilute the flavor quickly.
  3. I pour the lemonade into the glass first, right over the ice. Starting with the lemonade helps the flavors blend more evenly once the beer goes in, and I find it reduces excess foam compared to adding beer first.
  4. I slowly pour the chilled lager over the lemonade, tilting my glass slightly like I'm pouring any beer to control the head. This is the moment the drink really comes together, and the aroma alone tells me I did it right.
  5. I give it one or two gentle stirs with a long spoon, just enough to combine without flattening the fizz. Then I drop in a lemon slice and a sprig of mint if I'm feeling fancy. At this point, it's ready to drink immediately.

Notes

  • I always start with a 50/50 ratio and adjust from there depending on how strong or light I want it.
  • I've found that the best lemonade for shandy is one that's tart rather than overly sweet, since it balances the beer nicely.
  • I like using a wheat beer sometimes instead of a lager for a slightly fruitier, softer finish.
  • I never skip chilling my glass beforehand it keeps the whole drink colder for longer.
  • I pour slowly along the side of the glass to avoid an overflowing head of foam