Suba's Beer Sangria

Suba, 109 Ludlow Street, serves up a tangy, Beer Sangria. I jotted down the recipe as lager (Sam Adams of course), triple sec, pear puree, lemon juice and fresh fruit. Food & Wine lists the origin of Roger Kugler's inspiration, a British customer's request for a shandy. Recipe below.

• 2 Bartlett pears, peeled and chopped
• 1 cup plus 2 tablespoons fresh lemon juice
• Four 12-ounce bottles lager, chilled
• 1 cup triple sec
• Ice
• 2 Bosc pears, sliced, for garnish
  

1. In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree.
2. Slowly pour the beer into a pitcher. Stir in the remaining 1 cup of lemon juice, the triple sec and the pear puree. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.