Eric Biermann & Jon Messier from Lucid Brewing presented their "experiments" in creating a hybrid between beer and wine. They described themselves as 2 former corporate guys. Why did they decide to blend beer and wine? "Why not?" But it's different science. The blend is challenged by low ph, and by the fact that wine yeast gets more aggressive with age and starts to take over the beer.
Silo Saison (made with traditional French saison yeast) was combined with Frontenac Gris, a Minnesota fruity white wine, to create Halucidation 2013. The Salon sampling was the 1st time it had ever left Minnesota.
Their 1st attempt at a beer-wine hybrid, Halucidation 2012, was deemed "a failure" by the Lucid team." Interesting that they were willing to share that failed experiment with SAVOR Salon attendees!
Lucid is going to keep doing the beer-wine hybrids for 2 reasons -- it's fun, and they engage with a new group, the wine drinking community. Their recommendations for others: "Make sure the majority of the alcohol is coming from the malt," and "As long as you don't do anything stupid with flavor profiles, you won't mess it up too bad."