Apres-ski doesn’t have to be a scene full of ski boots stomping to digi beats on the dancefloor. A deck with a good view or a comfy spot near the fireplace is just as good an option as any for a proper apres session. Here’s a DIY nugget from Obermeyer’s Apres Pro that has a global footprint! It's called a "radler" in St. Anton. The French in Chamonix call it a " panaché." In Telluride, it’s a "shandy.” Call it whatever you want... It's freaking delicious. 

Half lemon lime soda and half light beer—like a pilsner or lager—makes this alpine-centric drink. It’s best served after a memorable day in the mountains. Tap this apres beauty after hammering springtime slush bumps on Ajax and your mind will be blown.

During the old days of the Tour de France, cyclists would finish a stage and immediately slurp a Bière Panaché. They’d drink it for sustenance! If those athletes—who used to smoke cigarettes while riding—drank a panache as if it were Gatorade then we can trust it’s a good decision for apres-ski. 

Austrians don’t joke around when it comes to apres, and the radler is a staple at cobble-stone refuges in the Tirol. You can come down from the Argientere Glacier in Chamonix, saddle up at Elevation 1904 with a Bière Panaché and everything will feel right. And, in Aspen, a spring day sliding down the Ridge of Bell’s soft slushy moguls should be capped off with a shandy.

Trust us; try it!

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