A trend on the rise: beer blending. The phenomenon has been gaining steam, with breweries, savvy bartenders and even some home mixologists concocting fusions between different barrels, bottles or beers on tap. It’s a simple process—simply select two or more beers whose flavors complement each other, and amalgamate. I decided to try the phenomenon with beer and cold brew coffee.
My reasoning: coffee beers are everywhere, and their styles are widely varied. From coffee IPAs to porters to hefs, coffee’s flavors are so far-ranging that the beverage seems potentially compatible with just about any brew. I selected two varieties of Northwest cold-brew coffee—Anchorhead and Stumptown—and three Northwest beers. The two coffees were distinct enough to drive different results—while Stumptown’s brew offers classic coffee flavor and a sharper edge, Anchorhead’s is rich, dark and chocolatey-smooth. Each coffee-beer combination was blended at a ratio of approximately 1:3. The results below.
1) Elysian Night Owl Pumpkin Ale – My go-to fall brew, Elysian’s Night Owl is lighter (5.9 percent ABV), sweet and true to every last pumpkin pie spice. Word to the wise: Elysian is just now bottling its last Night Owl batch of the season, so grab it before it’s gone!
With Stumptown: It was immediately apparent that cold-brewed coffee watered down the light-bodied pumpkin ale, resulting in none of the pumpkin spice latte appeal I had imagined.
With Anchorhead: This cold brew, richer and darker than Stumptown’s, overpowered the pumpkin entirely.
Result: Best without cold brew.
2) Reuben’s Brews Black Imperial IPA – I splurged a bit for a powerful take on a Cascadian Dark Ale. At 8.1 percent ABV, the Reuben’s seemed more likely to hold up to the coffee than the Night Owl. Powerful fig, raisin and black currant permeated the beer’s aroma and flavor.
Stumptown: The slight edge of coffee sharpness cut through the rich earthy fruit just enough to add complexity without distracting from the specialty beer’s overall flavor.
Anchorhead: Anchorhead also paired well, but didn’t offer as much contrast as Stumptown.
Result: Best with Stumptown.
3) Fort George Cavatica Stout – Named for and in a can decorated with images of cask spiders, Cavatica Stout seemed perfect for October. The brew was thick, rich and chocolatey, with a smoky, malty backbone. At 8.8 percent ABV, it was also the most powerful of the brews in terms of alcohol.
Stumptown: The coffee flavor melded easily into the dark brew, though its own benefits were slightly lost against the backdrop of the stout.
Anchorhead: Anchorhead smoothed out the heavy-hitting brew and played up its dark chocolate notes to great effect. My favorite blend of the evening.
Result: Best with Anchorhead.
While not every beer is perfect for cold brew blending, coffee can elevate numerous beers, especially strong fall and winter brews. Bottom line—give it a try!
