Ok so I have some Lagunitas Pils, and Lil’ Napoleon (local IPA). It seemed too hot for an IPA, and I waqsnt in the mood for the buttery feel of the Czech Pils, so I mixed them and it actually hit the spot. Anybody do this? Besides the ubiquitous Black and Tan.

dogfish head alehouse 75,,

take a 60 minute IPA and a 90 min IPA and pour them in the same glass,

best of both worlds, all rolled into one

Better to just cut with about 20% - 25% distilled water. (Sounds crazy but this is also how light beer is made)

MY grandfather taught me this, just make sure the water is the same temp or cooler than the beer and added just before drinking (right after opening the beer). The reasoning, per grandpa, was you still get the refreshing beer taste as opposed to a sweet cola yet not so much alcohol as to make you lazy. It was also done in the 1600s to early 1900s until Budweiser (and such) started adding rice to their recipes and advertised it as a good thing as opposed to a cost cutting measure.

Ughh. No watery beer for me. I still want the hops and malt, just didn’t want the intensity. No adjunct lager either.

quote:

Originally posted by smithnsig:
Ughh. No watery beer for me. I still want the hops and malt, just didn’t want the intensity. No adjunct lager either.

Doesn't water it down unless it was a girl beer to begin with.

Also, to prevent the watery essence, do not go more than 25%. When/if I do it, it is about 10%. All the flavor is there, just less alcohol. I use Stone IPA (the green label) when doing this and typically when doing yard work.

Guinness and blue moon work together with an orange slice.

Pour the blue moon first then gently layer the Guinness on top.

“Dark moon”

I'll blend an Angry Orchard with Blue Moon, does that count?

I like Stiegl Gold (Austrian lager) undiluted, and straight. Why would anyone interfere with such goodness?

I can recall only doing it once...

A Black and Tan.
Half a glass of Bass, with Guiness floated on top.

We got a light + dark beer mix in the Bahamas. Black and Tan maybe but not separated just poured and drank.

Bertram's Brewery in Salmon, ID has a great one. The server suggested it to me once after I mentioned that I favored dark stouts. She assured me (with the promise of it being free if I indeed didn't enjoy it) that when they mix their Sacajawea Stout with their Hazelnut Brown it is a quite delicious mix. Normally, I do not enjoy mixing beers (or beers with an added flavor, be it fruit or nuts), but I happily paid for that beer. The 'Nutsac', as they labeled it, was truly delightful. I do not miss the opportunity to enjoy at least one when visiting Salmon.
s.

I do one that I call 'Thirds'. Start with a german one liter stein. Pour in an IPA, Maximus is a favorite. Then add two non-alcoholic beers. The IPA usually pre-dominates as the flavor. You can chug it for the liquid and get the effect of one beer for buzz.

An other summer favorite is the Paulaner Radler. Radler is beer-lemonade and non-alcohlic.

If I am not mistaken, Pabst Blue Ribbon blended beers with 87 different beers. Not sure of the.exact number but it was high.

Make that 33.

Last fall I bought a 12 pack of New Belgium variety pack. When I got home and opened the box, the box contained instructions for mixing what was in the box. It was pretty neat, and a big hit at the party I was hosting...

https://beerpulse.com/2017/11/...rs-in-november-5465/

quote:

Originally posted by LS1 GTO:
Better to just cut with about 20% - 25% distilled water. (Sounds crazy but this is also how light beer is made)

MY grandfather taught me this, just make sure the water is the same temp or cooler than the beer and added just before drinking (right after opening the beer). The reasoning, per grandpa, was you still get the refreshing beer taste as opposed to a sweet cola yet not so much alcohol as to make you lazy. It was also done in the 1600s to early 1900s until Budweiser (and such) started adding rice to their recipes and advertised it as a good thing as opposed to a cost cutting measure.

you talking about Small beers? as in low alcohol beer (not N\A beer)??

brewed that way mostly to 'fix' the water problems and for some nutrition,

basically safer to drink than the local water, and some calorie intake as well,

Guinness is low ABV with a lot of flavor which makes it a good mixer. Blend with high ABV beers like New Belgium Trippel or just about any of the IPAs. Doesn't need to be 1/2 and 1/2. Mix to your taste.