the lizard king wrote:I do not, but I guess you could do the usual and blend a pale ale with stout for a black and tan, not sure how the layering will turn out though
If you want a black and tan, pour it in a glass and layer it just like normal. Every one of those premixed "black and tans" i've tried are awful.
I've never blended beers but I think it only really comes into play when you are doing sour beers. (I'm sure there are other instances, but I haven't really heard of them). Typically blending is done with two beers of the same recipe at different ages, so with many of today's beers that don't change a lot with age like they used to, blending is not really necessary. Blending old porter that had some
Brett character to it with young mild ale is a good example. Because of modern technology, porter doesn't develop
Brett character like it used to, but then again it might be a cool thing to try.
The time where blending is really important is in blending sour ales since wild yeasts eat all of the sugars in the wort, even the complex dextrins that normal yeast won't digest. Sour beers will have different characteristics years down the road. What I believe that you do with that is brew a lambic three years in a row. Store each one in a container for a while. (carboy, wood barrel, etc. ) A year after you brew the third lambic, it should be ready to blend. It's typically best to use the older one as the base beer, and blend it with the younger beers. The exact proportions are more of an art than a science. You just have to mix them together in different proportions to taste. It's more trial and error than anything.
After you discover the proportions, you can mix it all together and bottle it. (I'm not sure if you need to prime with sugar or not. It might be the case that the younger beer has enough unfermented sugars in it that it will carbonate by itself, but maybe not.) You should probably let these bottles age for quite some time as well.
Hope that helps to answer your question.