Why you should add a pickle to your next beer
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “They’re two things that make people very happy,” he tells Washington’s Top News. For beers he says that chilli-spiced pickles with a touch of garlic bring out the cucumber flavour whereas District Dills, with onion based brines, are cured for longer and have a stronger saltiness and sourness. Another beer enthusiast commented that the combination was similar to a Bloody Mary: “When I was a kid a shot or two of tomato juice in the beer was a tasty and popular drink. Flavouring a Bud, Miller or Coors with the salty, sour tang of a good dill pickle doesn’t sound all that bad!” If you’re looking to add a little spice at the bar, the boozy cucumber-laden beers could be the perfect thirst quencher.
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