“adventitious microbial flora”
wall street journal
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.)