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Old 05-29-2011, 09:20 PM   #1
Apr 2011
Montreal, Quebec
Posts: 31

Has anyone tried this? I was enjoying a black and tan with a friend the other week and started thinking, why not try mixing together my favorite commercial brews and see what happens? Today I mixed Dieu du Ciel's Corne du Diable (a solid, generously hopped IPA) with Le Naufrageur's Saint-Barnabé (A dry stout with a great roasted malt profile). Results: Simply amazing! I can pick out elements of each beer, and at the same time, they seem to meld very well together. Up until now, I would have only considered drinking these separate from each seems I may be drifting away from the 'Beer Purist' mentality and exploring more experimental territory. If anything, it also seems to allow for more creative approaches to home-brewing as well! I would recommend giving it a try sometime.

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Old 05-29-2011, 11:26 PM   #2
Apr 2009
Richmond, Virginia
Posts: 150
Liked 6 Times on 4 Posts

I used to bartend at a beer bar and we would try different blends. Stoudts Double IPA and Stoudts Fat Dog Oatmeal Stout work really well. We called it a Stoudts Stacker. However, I would say I'm usually a beer purest!

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Old 05-29-2011, 11:32 PM   #3
May 2011
pembroke pines, florida
Posts: 67
Liked 8 Times on 5 Posts

i tried mixing a chocloate bock with a cream stout.
it really didn't work.

there was a bar in wisconsin once that got a mix up order and got both Haams and Blatz kegs in. mixed = Blaams

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Old 05-29-2011, 11:55 PM   #4
Feb 2011
Portland-Metro, Oregon
Posts: 249
Liked 2 Times on 2 Posts

Guinness will make a good black and tan with most lighter ales as a base, but I prefer it with Twisted Thistle IPA, and Rogue makes a nice blend with their Hazelnut Borwn and Chocolate Stout, beyond that I haven't ventured too far into blending yet.

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Old 05-30-2011, 12:51 AM   #5
Stay Rude, Stay Rebel, Stay SHARP
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Apr 2011
Arlington (DC), VA
Posts: 13,519
Liked 3476 Times on 2480 Posts

I know DFH has also offered a few blends (Burton Baton comes to mind). I've made many a black and tan from various brews over the years, but never really varied from the stout/pale ale combination.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 05-30-2011, 01:00 AM   #6
Feb 2011
Golden, Colorado
Posts: 12

Try mixing New Belgium's Trippel and their Sunshine Wheat together. Called a Suntrip. Not bad. Brings an interesting new complexity not present in anything i've had.
I've had quite a few stouts (usually Guinness) mixed with different ciders also which is pretty interesting.
Tried a Hoegaarden mixed with a Lindeman's framboise, not bad, Lindeman's is usually too sweet for me, but this cuts it quite a bit to a good level (still sweet though).
Recently tried a firkin of 70% ipa and 30% apricot blonde from Dry Dock. Excellent!

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