Whiskey and beer? Been there, done that. From soju to tequila, there are many ways to build the perfect Boilermaker.

We’ve waxed lyrical about the Boilermaker before – a cold crisp beer and a neat shot of whisk(e)y, AKA, the perfect knock-off. And while the Boilermaker may be the best beer cocktail in the world (according to this writer at least), there are some other great contenders worthy of a mention. From staple barbecue duos in Korea, aperitif drinking in France and a Bavarian classic that’s a definite need-to-know, a beer and a shot is a widely practised ritual. So, without further ado, let us introduce you to the gang.

1. Soju and beer

In terms of bucket-list experiences, barbecue in Korea is up there. The smells, the community, the grilled meats – it is pretty much a perfect experience. However, if you want to do it right, you need the right bevvy. Koreans call it Somaek – a mix of two Korean words, soju and maekju (beer) – and it’s a mix of exactly that: soju and beer. It’s super easy to make, super delicious and the perfect companion to those smoky, barbecued meats and veggies. We recommend a Korean lager, like Sudo, and an unflavoured soju, but you do you.

2. Picon and beer

Let’s travel across the pond again, this time to our friends in France. There, a popular aperitif is the combination of beer and a bittersweet liqueur known as Bière Picon. It has a base of fresh orange and dried orange peels, blended with sugar and gentian root and cinchona bark. The result is a herbaceous, sweet yet bitter liqueur. Add it to beer and you’ve almost got yourself a neat little French Shandy. We suggest mixing your Bière Picon with a pilsner or kolsch over plenty of ice and garnish with a wheel of orange.

3. Vodka and beer

Believe it or not, this pairing is quite popular across “potato Europe”. The addition of vodka to beer is known as the U-boot in Germany, Poland and North Macedonia, and Yorsh in Russia. On the surface, this may seem like a bit of a strange mix. We get it. But if we have a closer look at (most) vodka’s main ingredients you’ll see a list of grains and wheat that are also super common in beers as well. So, in that way, although the similarities are subtle, they are still present. The choice of beer is yours, but we’d say opt for a pale ale like the Russians do.

4. Kirsch and pilsner

Yes, the Germans do dabble in a U-boot once in a while, but they also favour another kind of beer flavouring as well. It’s called kirsch and it’s pretty similar to schnapps. It’s a type of clear brandy made from fermented morello cherries (but it’s made from other cherry varieties now, too). It is used in tonnes of desserts and a fairly important ingredient in fondue, but it can also be mixed or sipped next to a good old pilsner as well. As the kirsch isn’t a particularly sweet liquor, those cherry flavours are the hero in the drink, really bonding with those bitter and exciting pilsner tastes.

5. Tequila and beer

Some call it the Beerita, some the Submarino, either way, this delicious tequila and beer concoction is one for the books. As it is a Mexican-styled drink, we suggest you use a Mexican beer like Tecate, and simply drop the tequila in the beer. You can get fancy with it as well, by adding a cute little salt rim and a squeeze of fresh lime juice – or you can be no frills and pour the tequila straight into the can. Either way, this is a delicious and simple drink.

6. Campari, sweet vermouth and beer

This is a little more than a shot and a beer, so it’s cheating just a smidge, but it is super delicious, so we’re going to tell you about it anyway. It’s basically an Americano, but subs out the soda water for beer. Mikey Nicholian from Continental in Sydney’s Newtown has been known to do a spin on it – called the AmeriCANo (like their signature MarTINny) and it is absolutely delicious. Simply add your Campari and sweet vermouth to a cup, fill with ice and then top with beer. Garnish with a lovely wedge of orange and hey presto! You’ve got yourself a really delicious cocktail.