"Cutting" beers with other beers

I have discussed several times one of my favorite seasonal blends: a chocolate pumpkin. For the chocolate contributions both Young's Double Chocolate Stout and Yuengling Hershey's Chocolate Porter are good choices. For the pumpkin choose your favorite Pumpkin Ale with preferably a brand that is very spicy.

Cheers!

 

Just FYI 75 Minute IPA also has maple syrup and is bottle-conditioned so it's not just a straight blend of 90 and 60.

 

I'm totally going to do this the next time I go to my local brewery.

Gonna have them mix their their dry Irish stout and a really sweet vanilla porter they have.

 

I have a few of the Yuenglings and a few of a coffee/pumpkin beer in the fridge. Let's see what I get from them.

 

No. Try it and learn for all of us. Who tried the first oyster? Now I want fried oysters dammit!

 

Well, since this blend will equate to a new beer for you maybe discuss it in a NBW thread?

I would be interested in hearing your thoughts.

Cheers!

P.S. Could a blended beer be considered a side-by-side (in the same glass)?

 

One thing to keep in mind - A blend doesn't have to be 50-50. That sounds obvious, but people probably default to half and half without thinking about it. You can add a little of one to the other and then continue to add more while tasting it... or do the opposite by starting with half and half and then adding more of one of the beers after drinking some of the 50-50 blend.

 

Cool idea, sort of going wild west and might discover something new by blending the beers. But the only way someone else would be able to replicate your experience would be blending exact measured quantities of the specific beers. I think most folks would rather experience the beer as the brewer intended rather than mixology from the internet. ...but by all means go for it and see what happens. Maybe we'll find a great blend!

 

I'd pawn them off on somebody who actually enjoys them, then buy beer you actually enjoy partaking in.
Why try to polish a turd?
You'll probably just end up making both beers worse.
Of course, that's just my thoughts.

 

Come on, I definitely think we should revive some old thread from 8 months or even several years ago that went off topic and has nothing to do with what the OP is talking about

 

Yes to the OP - just over the weekend, I threw in some actual beer (KBS mackinac fudge thing) into my NA chocolate Untitled Art beer and it made NA palatable. Ha. But seriously. It was good,and I've done that in the past with some low-impact Guinness and some of the sweeter stouts that I struggle with (they're not my fave) just to balance out the impact. Cheers!

 

In my homebrewing days in the 80s, I made a heavily hopped, roasty (low carbonation) stout. I would add an ounce or two of the homebrew to an insipid AAL or an AAL style near beer.

 

No one said he didn't but he wanted suggestions and I pointed him in a direction where he might find some that might not come up in this thread. He's also "free" to ignore it.

While some folks might only be interested in the latest fad beers, others don't mind drinking classics - or classic blends/mixes that have stood the test of time (even if that mean only "several years ago" for craft beer segment).

 

Do it. Better than drain pour. I've done it plenty of times, some showing up on these pages. Sometimes to re-carbonate a flat growler remnant, sometimes to make an unsatisfactory beer drinkable. Two less-than-good beers can cover each other's flaws.
With those, how 'bout a dry Irish stout?
In blending beers (mostly IPAs), I've found that a beer with a similar flavor profile, but lighter flavor intensity, works best.
If you like hot peppers , a little hot sauce might help.
Ditto strong coffee.

 

The Johnny Cask was great at the brewpub.
Speaking of 120, the last time that there was a similar thread, someone mentioned blending 120 with World Wide Stout. I happened to have both in my cellar. I did it and it was great.
Sometimes I top off whatever I'm drinking with homebrew when I have half a beer in my glass and am walking by the tap.

 

Short version, re another suggestion : try some orange/tangerine peel. Or failing that, an IPA that leans heavily to orange or tangerine. Your initial idea of stout + IPA made me cringe, but maybe you were on the right track.

&, as luck would have it [The Universe is a prankster, eh?] , I'm doing that right now.
Low on IPAs, & forgot while at StBM { Too many shiny objects } , so grabbed a Voodoo Ranger mix 12pk at the grocery store. {VR, VR Imperial, VR Juicy Haze, VR Juice Force}
[I know I like the first 3, so that, rather than the one w/ the Experimental IPA , & the "beach"/Sabro ones(i.e. hard seltzer wannabes)]

First one out : Juice Force
Verdict :
If you took children's aspirin & fresh orange peel, & made it into beer, Juice Force would be a likely result . Almost drain-poured it, but there's 2 more lurking in the fridge. Didn't want to waste 3 beers. & that fresh orange peel element gave me hope. That part is good.

Then I thought of this thread. Rather than drain-pour, or risk dumbing-down an IPA I actually like, how 'bout recreating S. Tier Choklat Oranj , but better?

See below. It did work. It tastes like Choklat Oranj , but not so cloyingly sweet, & with a fresher orange flavor. It only took a small amount of the KBS (1:5?1:4?) to make it seem like an orange-flavored stout, so there is the bonus of some straight KBS leftover. Win-win .

 

Would be?

Now I think you're getting Jess' point.

 

By cutting, I usually think diluting/making something less strong. So I'm thinking the original intent of the post may have been "adding beer 2 to beer 1 to tame the beast/calm it down" vs "adding beer 1 to beer 2 because I am a mad scientist who wants a different taste profile and I enjoyed Suicide slurpees from 7-11 in my youth"

I've mentioned it before... I don't blend beers (either/or up above) because:
1. Craft beer is expensive as it is. I bought the beer for what it is. I'm not gonna gamble and play science fair and go crazy.
2. I don't keep cheaper "go-to" beers in-house to help with the blending process.

 

This is why I usually don't drain pour. If I happen to buy a pack of something that I don't enjoy (it happens), then I'll have some fun trying to 'blend away' the bad aspects in the remainders.