Tag: cocktails

The Blend Is Near

Nothing is sacred, not even beer. Prove it: order a pint of the latest over-hopped, over-hyped IPA, down half, and top it off with a simple pale. See? It gets better.

I wrote about mixing beer in this month’s GQ, but it’s been going on for ages. In eighteenth-century England, savvy drinkers ordered half-and-halfs or three threads: old, stale beer livened up with some fresh from the brewery. (Porter started out as one of these mixes.) Flemish brewers carbonate their gueuze the same way, adding a bit of new beer to a flat batch of sour lambic to wake up the old yeast. Beer aged in barrels is almost always blended because each cask ferments a little differently. When a smoked beer by Boulder’s Avery Brewing Company lost its edge after sitting too long in a rum barrel, they made an extra-smoky batch to mix it with. Germans—lest you think them Reinheitsgebot-thumping purists—mix their beers with Coke and banana nectar.

Beer cocktails are getting common, but beer blends are still underground. “We hide our blends on the other side of the menu,” Avery’s taproom manager Phil Vaughn says. “Not recommended, but not discouraged,” according to North Coast’s vice president Doug Moody. “Don’t tell the brewers,” warns an anonymous source at Cleveland’s Great Lakes. Fine, we get it: Craft beer is perfect straight up, but a little alchemy can go a long way.

Some blends to try:

Belgian Strong Golden + Pilsner
Wheat + Scotch Ale (or just Scotch)
IPA + English Pale Ale
Russian Stout + Pale Ale
Saison + Mescal
IPA + Rye Whiskey
Wheat + Lemonade
Brown Ale + Port
IPA + Espresso (We learned about this at Founders in Grand Rapids, where our Midwestern favorite MadCap Coffee made just such a blend.)

SF Beer Week: Shots

Life was like a Portlandia episode inside Elixir on Friday. The conversation moved from coffee (Stumptown vs. Sightglass) to coffee (Aeropress vs. French press vs. my personal technique, pour-over into a Mason jar and aged on the kitchen counter all afternoon). We talked about coffee shops and coffee blogs, and then, for a change of pace, pickles. Elixir was serving pickle-backs, which the group two bar stools down ordered by the half-dozen. Novelty demands overindulgence.

But we were there for the shot-and-a-beer combos. They were pouring it from bottles, but the bartender told me they buy Buffalo Trace bourbon “by the barrel.” It’s one of my favorite bourbons—rich and buttery—and they were pairing it with an interesting beer, Magnolia’s Cole Porter, aged in those very same barrels. They also had an English-style house IPA, Snake Oil, paired with a candy apple-y cognac and Sierra Nevada pale paired with mezcal. The mezcal was the star: smokey and bittersweet, like barbecued peaches, or charred coconut. The Sierra—a great beer on its own—kind of dumbed it down. The Cole Porter, too, wasn’t as good as the bourbon, and the pairing suffered for it. In fact, the beer seemed to have lost some of its roasted edge after the two months it spent in that barrel. So I waited until the bartender wasn’t looking and dumped the rest of my shot into the pint glass to try and even things out.

Alembic did the mixing for us. Their menu was illegible and this led to some confusion over what was actually in each drink, and what they were called. The two standouts were the Harlot of Babylon and the Golden Lamp Stand, maybe. The first, we think, had Moonlight’s Death and Taxes, creme de cacao, and Tabasco and tasted like Mexican hot chocolate. The second had Magnolia’s kolsch, ginger, and bitters, and tasted like grown-up orange juice. We munched on duck hearts and our waitress told us she eats them every day, with hot cocoa, like some Aztec Marie Antoinette. Would that be a heart-back? Or just heart burn.