- 1-1/2 fl. oz. rye, preferably George Dickel 12
- 1/2 fl. oz. fresh lemon juice
- 1/2 fl. oz. sorghum syrup
- 1 dash Angostura bitters
- 1 dash apple cider vinegar
- Belgian-style blond ale for finishing, preferably Black Abbey or The Rose
- Combine all ingredients except the beer in a cocktail shaker filled with ice. Shake until chilled and strain into a rocks glass with ice. Top with beer and serve.