Beer Smoothy? So crazy, it just might work!

Just be careful that the foam doesn't blow to top off your blender.

 

Yeah I would let whatever beer you're trying to use become completely flat before putting it in the blender.

 

I watched an inexperienced bartender shake a beer cocktail once...

 

Seriously? Sounds like you need to start homebrewing and set up a randall on one of your kegs...its the easiest way to extract flavor into a beer without making it a big gross mess in a blender. Adding a fruit simple syrup, especially raspberry, is fairly common for Berliner Weisses, and aging wild and sour beers (and some IPA's) on fruit is pretty common, but blending beer and fruit in a blender just sounds like its going to be a frothy foamy experiment in grossness.

 

I have never tried a beer smoothie but I have made beer sorbets a few times. There was once a store in town that picked up a ton of cheep lambic - I think it was Cherish and I made a concoction with Peche (peach) Lambic. Cool the lambic. Get half a pound of peaches. Cut a few slices for garnish, put the peaches in a blender, add honey to taste (1 - 3 tablespoons), blend to a puree. This is good for about 4 12 oz glasses - divide the puree among the glasses, filling the bottom. Add some ice cream to the glass and then fill with Peche Lambic. I have tried the same basic idea with Framboise and I imagine it would work with just about any other lambic or fruit beer.

To adapt this for a smoothie, it might work to blend the fruit up first and then mix it in with the beer. Another option is to freeze the beer and then blend it into the fruit. That way the beer is not going to foam up.

I have made a variety of beer sorbets - just get any sorbet recipe and substitute beer. Lambics work well but your idea of an IPA based sorbet might be nice and then you could use that for your smoothie.

At a restaurant (I forget which one) I had a stout ice cream which was pretty good.

 

Agreed that blending sounds like a foam nightmare. Blending would also thoroughly expose the beer to oxygen, which will cause oxidation/staling effects almost immediately. Instead of a randall, a water infuser bottle (Amazon listings here) might work and would be a lot cheaper.

 

Blend the fruit, add fruit to french press, add desired beer to french press, ... , profit.

 

I've never thought of this, but I went through a stage of making beer floats. Lindemans, a dry irish stout, and even some ipa's work well with ice cream. Fortunately I was burning plenty of calories on endurance exercise at the time...

 

I'd wonder if adding a little FBS to a mocha smoothie could work. ST Crème Brulee likely would be a decent candidate for a similar direction (coffee-ish)

 

Just blend the fruit first.

 

Would freezing the beer in a an ice tray,then blending the frozen cubee with fruit work?