• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Mixing beers...

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

dorklord

Well-Known Member
Joined
Mar 9, 2010
Messages
577
Reaction score
2
Location
La Crosse
Since my 'enkel' never carb'd properly, I've tried mixing it with some beer I've got that IS carb'd properly: New Grist.

So, what I don't get is, New Grist has a 'twang' to it, the enkel has a twang to it, but the two of them mixed together are friggin great.

Discuss...
 
mustard powder is pretty unpleasant to eat. vinegar is pretty awful to drink. mixe em up and you got a tasty condiment. same idea.
 
I just don't get why 2 beers that seem to suffer from what I'm given to understand is the 'sorghum twang', when combined, don't seem to suffer from it.

You know, like how you wouldn't expect that taking 2 things that are overly salty and mixing them together would produce something that isn't (or doesn't seem) salty...
 
maybe if it were basalmic and mixed with olive oil... a dipped into it a nice fluffy piece of ........ oh effin nevermind.
 
Back
Top