Rub and Rye

5 oz of belgian beer
1 1/2 oz of rye whiskey
3/4 oz of Lemon Juice
3/4 oz of Maple Syrup
1 oz of egg white
5 drop of barbecue bitters
beef jerky

Use a lemon wedge to wet the rim of a pint or double old fashioned glass. Dip into the mesquite salt or spice mixture. In a cocktail shaker with ice, add the rye, lemon juice, maple syrup, and egg white. Shake vigorously until the egg white is frothy and strain into the glass filled halfway with ice. Top with beer and bitters and garnish with a piece of beef jerky.