"Cutting" beers with other beers

Long ago, there was this brewery, that had some carbonation issues w cork/caged beers. Let's call them L. Abbey. No that might be too obvious. Lost A brewery.

Pejoratives like "Flat Abbey" were thrown around.

Anyhoo, a great work around for beers lacking carbonation, was to blend them with their beers that did.

Say something like, a thicker beer, of heavier, older, viscosity (barrel aged) if flat, could be blended with a less old viscosity beer (the carbonated base beer with a crown, not c&c).

If I could only remember the names of those beers and brewery, I would feel like there had been some kind of Deliverance here.

 

Create your own cuvee broski!

Or stop chasing beers that are undrinkable after only a few sips.

Either could work, I know what option I have chosen.

 

I see the thread title, my hazy college memories kick-in… beer wapatui!

 

I had to look "wapatui" up (Urban Dictionary). If you drank what was described on the Urban Dictionary you are lucky to have survived college!

Cheers!

https://www.urbandictionary.com/define.php?term=wapatui

 

Yes cuvee away. Suggest starting with strongest/ more desirable beer and slowly dilute with other(s).

 

Several years ago we, as in all of us had some tainted BCBS, I mixed them with whatever stouts I had lying around worked fine for me, plus I got my money back.. I love stouts.

 

I finally found time to try this 'experiment' to see what I'd get from this blend.

The 'suspects' are the Yuengling Hershey's Chocolate Porter and from Grand Armory Brewing, which is located here in Michigan, a beer called Pumpkin Slappuccino which is brewed with espresso, pumpkin spices and lactose, but no pumpkin. It has a nice coffee aroma but no other good qualities for me. I don't even taste the coffee because the pumpkin spices neutralize/mask it. I'm not really liking this pumpkin beer, so I'm hoping to see some improvement from the chocolate in the porter.

I started out with 6 oz. of the pumpkin beer and added the porter in 2 oz. increments until I tasted chocolate. Sadly I didn't begin to taste chocolate until I had all 12 oz. of the porter added, and it wasn't enough for me to say the beer had become enjoyable. I didn't want to open another bottle of it to complete this experiment, so I learned that I shouldn't have started with 6 oz. of the pumpkin beer to find the right ratio before depleting the quantity of porter that I was willing to add. However, as the blended beer warmed I did begin to taste the chocolate, and the coffee flavor showed up a little bit. Maybe I'm too sensitive to the pumpkin spices in order to overcome them, so that is likely the core of my lack of enjoyment of pumpkin beers. But if I remove or somehow completely mask those flavors, then I really don't have much of a pumpkin beer, do I? So why try? I'm going to put pumpkin beers on my 'avoid' list once and for all.

 

We used to call them Garbage Can Cocktails. Went to quite a few biker parties where a couple 35 gallon garbage cans would get filled and emptied.

 

I once "cut" a can of Ten FIDY with a couple ounces of Stoli Chocolat Kokonut vodka. The end result is what I call "Fourteen FIDY Death by Coconut." Absolutely decadent.

On another occasion, I "cut" a Coconut Migration IPA (Pulpit Rock/SingleSpeed collab) with an equal amount of Pineapple Sculpin. The two are nearly identical in ABV and IBU. The resultant "Piña Colada IPA," at 7.2% ABV and 73 IBU, was everything I hoped it would be when I conceived this idiotic experiment.

 

I officially nominate this man as the chairperson of the beer blending advisory council. Those are some top tier suggestions

 

I'd accept, but I'd probably be impeached once the council found out about my FBS / Honey Nut Cheerios experiment. Let's just say my "inner idiot" is not always reliable and leave it at that.

 

Nothing ventured, nothing gained.

We don't want a chairman who just sits around spouting hypothetical! We need a man on the front lines. My faith in your qualifications is only strengthened.

And, maybe try it with coco puffs?

Also, if you bottle these blends you might be the next hype monster.

 

I recently tried to cut a bottle of Ommegang "Everything Nice" with some Yuengling Lord Chesterfield Ale. The problem with the Ommegang is that it is grossly over-spiced with a brackish aftertaste--almost undrinkable.

I found a couple of bottles of the Ommegang (from last year) abandoned in a closet and, rather than drain pouring them, decided to cut the spiced ale with the Chetty, since the latter is somewhat lighter and has a good hop bite. I thought the Chetty might mitigate the spice flavor while retaining some of it (it is Christmas time, after all) and add a little hop character. Big mistake.

My wife had used about half the bottle of the Chetty making some bread so I only had about 6 ounces to work with. I put it in a glass and then poured in about 7 ounces of the Ommegang. The spices now were a little less intense (but still obtrusive) but the brackish aftertaste persisted. Still undrinkable.

I could try a 3/4 Chetty 1/4 Ommegang mix for more mitigation, but that seems like it might well be a waste of a perfectly good bottle of Chetty. Perhaps the proper ratio would be closer to 10 parts of Chetty to one of Ommegang, but at that point why bother?

 

this is so digustingly sinful i have to try it