Blending Beers: Share Your Experiments

Ive also been known to put a shot of bourbon into a RIS. Pretty good, one of my local bartenders makes them for me.

 

I was thinking of mixing a Wheat beer with a bit of Jones Green Apple soda. Me=Crazy? Mayhabs.

 

This was the closest I've come to crying over a BA post.

 

I'm not one to waste beers. Even if I can't finish a bottle I won't drainpour unless it was just awful--usually I'll find some way to use it in cooking or a marinade. In my experience I've found that malt bombs, especially boozy malt bombs (like dopplebocks) mix great with a cola. Something about the acidity in a cola balancing out the cloying sweetness of a malt bomb (er, a cloyingly sweet malt bomb) and the alcohol giving the soda some more of a kick. Even better, if the beer is flat (say, on the next day) the soda brings it back to life. I've finished many a failed curiosity pick this way. (Technically not mixing beer with beer, although it is mixing beer.)

 

I love both those beers by themselves. It would be interesting to try them like that

 

Tried mixing a little Ten Fidy and Lindemans Framboise last night. Not bad. Like something out of a Valentine's Day box of chocolates.

 

Really? What's it taste like? Interested

 

I got the barrel-aged Ommegang beers but I thought they were too strong. I mixed them with their non-barrel-aged versions of themselves and the taste was much improved. There is some kind of infinite regression going on there.

 

Just do it, it's great! A perfect balance of the dark roasted FBS and the crisp and sweet Zombie Killer.

 

Ive been wanting to delve into this. I have some hopslam which i think would make for an excellent blending component. For the vets out there, what shelf beer would you recommend me picking up to do so?

 

If you're even in Huntsville, Alambama, go to Straight to Ale's taproom. Black and tan of their Monkeynaut IPA and burgundy barrel aged RIS is amazing.

 

Hardywood Park's Gingerbread Stout (GBS) + Boulevard's Rye-on-Rye is really quite delicious... perhaps better than the barrel-aged version of GBS.

 

I haven't really tried it yet. Any suggestions?

 

2 parts Old Rasputin to 1 part Creme Brulee

 

My wife likes to mix a bit of Framboise into chocolate stouts/oatmeal stouts.

 

There was a pizza joint near my old apartment that sold pizza by the slice for late night drunkards (myself included). One of the pizzas that they sold was a "tortellini pizza." Indeed, it was a slice of pizza with cheese filled tortellini on it.

When people speak of mixing beers I get the same feeling I used to get when I saw that pizza: Those two things are good separetely, but combining them cheapens them both.

Of course, my likelihood to consume a mixed beer or a slice of tortellini pizza are both completely contingent on how drunk I already was.

 

Mixxing beers is awsome. Look at the Bruery's Melenge 3, a blend of three great barrell aged beers to make an even better blend. I personaly like using strong BA stouts for blending with lighter beers.

Blending can be fun, if you try different blends of the same two beers you will see a spectrum of resulting flavors.

To Providence: Not all blends are drunken mistakes for example, Two things that are good seperatly like cheese, bread, tomatoes, pepperoni are awesome when they are blended togther to form a pizza.

 

Youngs Double Chocolate Stout and Wells Banana Bread
Youngs Double Chocolate Stout and Lindemans Framboise
Victory Storm King and Victory Hopdevil
Founders Breakfast Stout and Founders Cerise

You get the idea. If you can think it, you can drink it.

 

At Bear Republic there is a bartender who has about a dozen recipes based on the usual beers on tap and peoples particular tastes. You can have like a Hot Rod Racer Rocket 5.

 

Experimented with mixing beers for the first time last night, with what we had on hand. Mixed about 2 oz. of Hop Czar with about 2 oz. of Pipeworks Glaucus. Needless to say, it is a combo I won't try again.