<DIV>The beer cocktail trend has been with us for several years now, and, according to a host of print and online sources, it continues to grow vigorously. Frank Bruni in <I>The New York Times</I> reports that beer cocktails are number-one sellers in many top establishments, such as the restaurant WD-50 in New York, and also that their subtle qualities and intriguing flavors have convinced him to rethink his own former aversion to beer-drinking. Despite the popularity of the trend, <I>Beer Cocktails</I> is the first book devoted to the subject. Among the fifty recipes are some classic beer cocktails that predate the trend, such as the Radler, from Bavaria; Mexico's Michelada, a “warm ale flip” from Colonial America; and the most famous of all, the Black & Tan. The emphasis, however, is on newer creations, both the author's own—he is the creator of the respected blog Beyond the Shadow of a Stout (shadowofastout.com)—and ones inspired by cutting-edge bartenders from coast to coast. The four recipe chapters cover pale and American-style beers; Belgian-style beers; stouts and porters; and black and brown ales, plus a wide range of spirits and liqueurs that complement the beer bases perfectly. Front matter answers any questions that rookies or pros might have—does a beer cocktail belong in a mug or stein, or in a cocktail glass?—and dozens of color photographs make these soul-warming, vibrant drinks sing on the page.<BR></div>