This year, we’re taking the guess work out with the launch of Rickard’s Shandy. Whether you’re entertaining friends on the patio or relaxing on the dock, Rickard’s Shandy is the perfect way to beat the summer heat.
Subtly sweet and light in texture, this classic lemonade and lager combination offers a crisp refreshing taste that is sure to please any palate. Brewed in Canada, Rickard’s Shandy is made with no preservatives or artificial ingredients, as well as Rickard’s own classically crafted lemonade.
Enjoyed throughout Europe for centuries, a shandy is conventionally made with beer and lemonade. However, many varieties have been enjoyed over the years, often including citrus-flavored soda, lime, and ginger ale.
Although the proportions and ingredients have varied over time, traditionalists have always considered the true shandy to be a mixture of fresh lemonade and finely brewed beer.
“When pouring a Rickard’s Shandy you’ll notice immediately the aroma of fresh squeezed lemons. The next thing that you’ll notice is the colour which is slightly pale,” says Gary Matthews, Rickard’s Brewmaster.
“This is produced when we add our classic lemonade to our premium lager beer, creating Rickard’s Shandy. This perfect balance creates a crisp, clean, refreshing finish.”
Rickard’s Shandy represents the perfect beverage for beer drinkers who crave variety, and new experiences. For the food lover, Rickard’s Shandy also pairs wonderfully with seafood, chicken, salads, as well as just about anything that can be cooked on the barbecue.
“We pride ourselves on listening to our customers and offering them products that exceed their expectations,” says Julie Sanchez, Senior Brand Manager, Rickard’s.
“Canadians want versatility in their beer, which is why our skilled brew masters developed this standout-seasonal offering. We think Rickard’s Shandy is the perfect blend of premium lager and classic lemonade and we’re confident our drinkers will agree.”
Rickard’s Shandy will be available only in Canada at beer and liquor stores starting May 1, 2013.