In a small saucepan combine pineapple juice and 2 sprigs rosemary. Bring to a boil over medium-high heat; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Strain juice into a bowl; discard solids. Cover and chill for 1 to 48 hours.
In an extra-large bowl combine the strained juice, beer, and wine. Serve in wine glasses garnished with pineapple wedges and additional rosemary sprigs.