A refreshing summer cocktail that uses beer instead of traditional wine for sangria!
In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree.
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.