Add the beer, syrup and lemon juice into a blender with ice, and blend until smooth.
Pour into a pilsner glass over pebble ice.
Top with the Aperol.
Garnish with a rosemary sprig and lime wheel, and serve with a straw.
*Rosemary syrup: Add 1 cup sugar, 3 to 5 rosemary sprigs and 1 cup water into a saucepan along, and cook on high for 7 minutes, stirring until the sugar dissolves. Let cool for 15 minutes, then strain. Keep sealed in a refrigerator for up to 2 weeks.