Mixing Beers

I saw someone post this on instagram and have been meaning to try it out:

Beer Float = Vanilla Ice Cream + Samuel Smith's Chocolate Stout + New Glarus Raspberry Tart

I've also seen people putting BCBS in a french press and adding peanut butter, has anyone else seen/tried this?

 

I love to mix Lindermans with either Young's or Sam Smith's chocolate stout, nice after dinner drink, when in NYC I love to hit up the heartland brewery for a Stumpkin which is there stout and pumpkin, season permitting
Nebbie

 

Aside from the traditional Black & Tan (Guinness + Bass) ordered at a pub, I've only ever mixed beers once: Well's Banana Bread with Young's Double Chocolate Stout. It was decent, but not something I'd ever go out of my way to do again. I think that the blend improved the drinkability of Well's Banana Bread - I found it to be quite underwhelming on its own - but at the same time I don't think that's necessarily fair to adulterate a perfectly good nitrocan of YDCS.

 

Accidentally mixed Avery White Rascal with Schlenkerla Helles. Inspired me to brew a smokey witbier.

 

Lol-I once did a smoky Gose, as I had a little smoked malt leftover and figured, "What the hell?" Ended up all right, the smoke note was very subtle, but I wouldn't do it again .

 

At beervana, I took all of OEC's sour offerings and had them mix them. Amazing

 

I always wanted to try half hop Hunter half Stone go to

 

Never tried it and it might be considered almost blasphemy, but I've heard from people who mixed Founder's Maple Mistress and CBS that it was simply out of this world.

 

Yeah, I could see smoke and salt not playing well together.

It was years ago, but the smoked wit turned out great. I used a smaller amount of coriander than normal, and split the batch and put fresh rosemary in secondary in half the batch. That was one of my better experiments.

 

I mixed a ratio of 75/25 KBS to Blushing monk and it was fantastic! Dangerously delicious

 

I say mcmenamins beer can be a hit or a far miss but I've honestly had some really good ones. since there is not only one brewer for all mcmenamins locations u cant just dismiss all of them, I recomend John barley corns if you wanna give them another shot.many people I've talked to and I myself think the brewer at that location brews the best beers for that company. I dont ever get their flagships but some of the one offs I've had there can compete with almost anything in Portland.

 

Not to hijack this thread, but did you essentially halve the smoked malts you would've used? I believe the Schlenkerla Helles is the lighter of theirs in terms of smokiness (residual even).

 

You're correct on Schlenkerla. I usually like em really damn smokey, but this one was only 15% weyermann smoked malt to keep it from dominating. If it had been Briess or Best Malz I would have used even less. The rest was 45% 2 row, 20% white wheat, and 20% unmalted wheat. And literally and handful of acid malt that probably wasn't necessary. Lots of rice hulls. Mash around 149. About 10 ibu (tettnang?) and forbidden fruit yeast with no starter. My water is very soft, so no salts were required. Can't remember gravity readings, but it wound up at 5% abv.

 

In a recent unrelated thread I recommended to mix grapefruit and habañero Sculpin 50/50. We also briefly discussed the variability of heat in the habañero. I tried it again tonight with what turned out to be a very spicy habañero bottle. No bueno. But if you come across a mild bottle of the habañero I'd recommend it.

 

guinness draught and blue moon. Dark Side of the Moon

 

Resurrecting this thread because yesterday was the first time I ever mixed two beers. 70% Founders Porter and 30% Schlafly Pumpkin Ale. Delicious, and probably better than either beer individually.

 

While I have always blended beers strictly out of necessity ( this is my last really good one, gonna try and make it last mixing with the next tier ). I am starting to see the light and just wanted to take a moment applaud all of you "MAD SCIENTISTS" in this thread. I have re-read it a few time and have gotten some interesting ideas...Thanks!

 

Back in the late '80s thru the '90s, I used to frequent The Old Bay restaurant in New Brunswick, NJ (they were the original, pioneering, craft-beer centric bar in NJ back then...these days, not so much).
Anyway...when they had both Fuller's ESB and SNPA on draft, I would request a 60/40 mix of them (and when they had SN Bigfoot on the drafts, I would get a 70/30 mix of Fullers & Bigfoot). The mix of the malty, rich goodness of the Fullers, and the fresh, hoppy character of the SN brews ='d heaven.

 

I'm thinking that mixing an Avery BBA Nuttiest Professor Stout and an Atwater Decadent Dark Chocolate Stout will yield peanut butter cup in a glass.

 

I really don't get the cuvee thing. Can't win with it.