I had this idea for a brew a few weeks now and i just saw the episode on graff NB did, it's a blend of mead, cider and beer, the idea is to make each of them separately and then blend.
The beer is a simple one 50/50 maris otter and vienna malt boiled for 3 hours with OG of about 1.090 hopped to 90 ibu's with Northern brewer, make 8 liters of it and let it ferment with medium attenuating english yeast like fermentis S-04 dry yeast.
For the cider use a fresh squeezed apple cider, starting OG of say 1.070 ferment it with white wine yeast, Lalvin DV10 also 8 liters.
As For the mead any honey is ok as long it's assertive enough, with character, OG of about 1.070 ferment it with champagne yeast, also 8 liters.
When they all fermented out blend them in a secondary carboy, there is another twist here, pour inside a bottle of Pomegranate Port Style Wine(yes such thing do exist, at least here) and a small bottle of lambic beer or wild yeast insted and some french oak and let it sit together for 4-6 months or so.
Anyone done something like that? what do you think? would work out? too crazy? it should be quite tart and dry and a little funky with a little malty caramel sweetness underneath