The Art of Beer Mixology
Posted on 10/12/2012 by Chops
Beer Mixology. For the average craft beer fan, this is a strange concept similar to medieval alchemy. It's the kind of stuff that normal beer fans just don't do. Course, there's the rub. There's nothing "normal" about beer mixology. The concept is pretty simple: you mix existing beers to make new beers. That's pretty much it. It's very similar to liquor mixology, minus the unnecessary additives.

Every Friday I meet a crew of beer geeks for lunch at my favorite local pub. Most of the conversation is focused around beer and a few regulars actively participate in beer mixology. On my most recent trip, my friend Dan convinced me to try a 50/50 mix of Foothills Hoppyum IPA and Foothills People's Porter. As a big fan of the Foothills Brewery, I simply could not resist. It ended up being one of the more fantastic combinations I had experienced. The strong roasted malt of the porter softened the hop bitterness while the hop profile infused a tangy character to the roast. It was deliciously fascinating.

This moment also brought back the memory of an mixology experiment my co-founder and I participated in. We were enjoying a bottle of the Mikkeller Beer Geek Brunch Weasel, a unimaginably delicious imperial stout. My wife was enjoying a Crispin Original Hard Apple Cider, a company renowned for producing some of the best ciders on the craft market. It was the perfect "why not" moment, which resulted in a fantastic combination which has yet to be named. Crisp Weasel? Apple Marmot? Hmm...

But anyway, I thought it would be fun to officially open up the mixology conversation here at BrewChief. What fabulous combinations have you discovered? Let's hear those mixology recipes!

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