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Beer Sangria

July 12, 2011

There are those who said that it couldn’t be done. But when others say “nay”, we say “lets just mix some stuff together and see what happens.” Luckily for us, our little science experiment paid off in the form of an excellent recipe for sangria made with beer. Do they give out Nobel prizes for this kind of thing? Because they should, and they should give one to us.

I gathered together some of the top minds in the field of improvised sangria (Lindsey and Maggie), and we set about devising a recipe for one that would use beer instead of wine. After some pain-staking research and fine-tuning, we came up with the perfect formula:

In a large snifter:
-3 oz. Aperol-marinated peaches, plums, and cherries (allow 3-4 hours for marination)
-8 oz. Ephemere (an apple-infused beer from Unibroue)
-1 oz. Gueuze Cuvee Rene (a lambic from Lindemans)
-add a slice of lime or ice (as needed)

The results were impressive, to say the least. The fruit mixes together with the apple flavors of the Ephemere for an earthy, sweet fruit-cocktail taste up front, and the Aperol and Cuvee Rene add a touch of dry sourness at the end. We kept our batches fairly small (we were exploring uncharted territory, after all), but we made sure to repeat the recipe several times to be certain it would work. There is some carbonation (which actually adds to the whole experience), so it’s hard to say how a much larger batch would hold up. Another experiment for a different day, perhaps.

So there you have it. A refreshing, brand new style of sangria fit for summer. No need to thank us, we did it for science.

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5 Comments leave one →
  1. July 12, 2011 1:50 pm

    yes…for SCIENCE!

    • July 12, 2011 3:42 pm

      Luckily we were able to utilize your poolside laboratory. Much appreciated.


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