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Old 11-16-2007, 12:06 PM   #1
Mar 2007
Orlando, FL
Posts: 6

Hey all, this may be a ridiculous question, but.....

Have any of you ever brewed a beer/cider hybrid? I was joking with my girl that it would be awesome to have an Apple Cinnamon Oatmeal Stout with breakfast and she asked me if I could do that and I wasn't sure if it would come out right. I'm seriously thinking about giving it a shot and was wondering if there was any glaringly obvious reason not to.

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Old 11-16-2007, 02:58 PM   #2
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pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
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I thought about that this fall with all of the fresh cider around. Why don't you pour a black and tan with some stout and some hard cider and give us a report!

I bet that the gravity of the cider would be too low to pour properly though.

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Old 11-16-2007, 03:08 PM   #3
Beerrific's Avatar
Mar 2007
Posts: 5,562
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I think the only thing I would worry about is that you would probably loose all the apple flavor. A good amount of that flavor ferments away and a roasty beer would undoubtedly hide the apple. You would probably be left with a slightly cidery flavor which is usually a flaw in beer and a lot of people don't like it, but if you are expecting it then it might be OK.

Now, if you mixed the a pouring that might be a different story...

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Old 11-16-2007, 03:55 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
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I'd try mixing first. Try different ratios of cider to stout. Better a couple of pints down the drain than a whole batch.
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Old 11-16-2007, 11:45 PM   #5
Feb 2007
Posts: 326
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I forget what it was called, but I remember having a drink that was Guinness and Cider together at some bar when the Guinness Girls were there. It wasn't bad for a change, but nothing i would drink on a regular basis.

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Old 11-17-2007, 02:30 AM   #6
Aug 2007
Phoenix, AZ
Posts: 955
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There are two mixed drinks that feature beer and cider: Black & Gold (half Guinness half cider) and Snakebite (half lager half cider).

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Old 11-17-2007, 03:09 AM   #7
denimglen's Avatar
Feb 2006
Auckland, New Zealand
Posts: 438
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Someone on here must have brewed (not mixed) a Black and Gold or a Snakebite.

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Old 11-19-2007, 12:49 AM   #8
Sep 2007
Posts: 2,553
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I've used fruit juice and whole fruit in beer already. Although I haven't tried what you suggest (do it-it sounds great!!!), I would make the stout with cinnamon, then ferment it and add the apple juice/whole fruit in the secondary. Then you will retain most of the fruit characteristics and they won't ferment away. That is how I make my fruit beers. If using whole fruit, I will rinse it off to get any visible gunk off and macerate it, then dump it in. I have also used kriek (cherry juice) to make a cherry wheat, but the $20 for the can was kinda steep.

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Old 12-22-2008, 06:29 PM   #9
Dec 2008
Oakland, California
Posts: 72
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... I'll be finding out the hard way!
I just made my first batch of beer. Still in primary after 2 weeks. Started with an extract stout kit recipe and I added 2lbs corn sugar to bump up the abv. I added 2 quarts of 100% apple juice with the wort going into primary, for a 5 gallon batch. The original idea (which is now but a distant wish) was for an apple, vanilla, bourbon, stout. It didn't dawn on me that the apple juice would, basically, turn into cider. I still may add some flavors to it and go into a secondary. Maybe I can add some apples and cinnamon and a little vanilla after fermentation and end up with something tastey.

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Old 12-22-2008, 07:49 PM   #10
mrfocus's Avatar
Oct 2007
Montreal, Canada
Posts: 573
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Why not try something like a more beer-y braggot?
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

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