Leinenleugel's Summer Shandy Recipe

Juice and combine

Strain fresh lemon and orange juice into a measuring cup to remove pulp and seeds. Add the chilled simple syrup to the juices and stir until fully combined. Taste and adjust sweetness by adding up to 1 tablespoon more simple syrup if desired.

Chill the mixer briefly in the refrigerator (5–10 minutes) if your juices warmed while prepping.

In a large pitcher (1.5–2 quart), add the chilled beer. Pour the citrus mixer slowly over the back of a spoon held just above the beer surface to reduce foaming and maintain carbonation.

Gently stir the beer and citrus with a long bar spoon 3–4 times—do not vigorously mix, or you'll lose carbonation.

Fill four chilled pint glasses with a few fresh mint leaves and about 1/2 cup ice each if using. Divide the shandy evenly among the glasses.

Garnish each glass with a lemon slice and half an orange wheel on the rim. Clap the remaining mint between your palms once to release aroma and tuck it into each glass.

Serve immediately to preserve effervescence.