Narragansett Shandy

Narragansett Shandy is a shandy, a style that blends beer with citrus, traditionally lemonade, to make a lighter, brighter drink than a straight lager. This one is a domestic six-pack from Massachusetts, sold as a domestic beer. The style usually pours pale straw to hazy gold with little hop presence. Expect lemon-forward aroma, tart citrus up front, and a soft, lightly bready lager or wheat-beer backbone underneath. Bitterness in shandies generally stays very low, and ABV tends to sit well below standard beer, so the profile leans refreshing rather than heavy. Check the label for the exact figures. Because the sweetness and tartness of a shandy are balanced against a mild malt base, it works best with foods that benefit from a squeeze of citrus. Fried clams, fish tacos, grilled shrimp, lobster rolls, and chicken sandwiches are natural fits. The acidity also cuts through salty snacks like pretzels and kettle chips, and it takes the edge off moderately spiced dishes such as jerk chicken or Thai-style salads. Sharp, salty cheeses like feta or aged cheddar make a workable contrast with the lemon. Serve it cold, around 36 to 40°F, straight from the refrigerator. Warmth makes citrus beers taste syrupy and flat, while proper chilling keeps the tartness crisp. A standard pint glass or a tall wheat-beer glass suits it, with room for the aroma and a loose head. A lemon wheel on the rim is optional, since the citrus is already built in. Pour gently down the side of a tilted glass, then straighten to finish. Drinking from the can or bottle is fine for a picnic or cooler, but a glass shows off the color and brings out the lemon aroma.