Takes Two to Mango
If you’ve ever said to yourself, “Man. I really wish I could get an Orange Julius into a beer,” first, congrats on having been a mallrat in the 80s or early 90s, and second, it would appear as if your wait is over.
We swapped out the orange for mango, soured it, tossed in some maltodextrin, and decided that it Takes Two to Mango.
Regardless, as a carbonated fruit juice-like beverage, it definitely has some Orange Julius-y vibes. However, we subbed the orange for mango — which may have been a thing that was possible at that booth near the food court. We can’t really remember the menu.
Nonetheless, with the mango and the sugars used for the shake aspect, this ends up being a relatively thick brew.
“But it’s got a nice perception of sweetness thanks to the vanilla,” Brian says, “and the mango kinda ties everything together — plays off the hops, the sourness, the sweetness.”
We soured this one with our favorite lacto blend from East Coast Yeast, attempting to avoid the somewhat thinner mouthfeel that kettle-soured worts like Berliners, goses, and our kettle-soured IPA, Corrosion, tend to have.
“Even if you use a higher mash temp to try and eke out some extra body, they just lack fullness and the finish can often come across as fleeting,” Brian says. “So the ‘shake’ aspect adds a nicer fullness to the body, giving Takes Two to Mango a richer backbone for all the flavors to play with.”
We hopped Takes Two to Mango with Azacca, Amarillo, and Simcoe. Azacca and Amarillo are both pretty fruity hops, but Simcoe can be a little on the earthier side.
“Simcoe can also be extremely fruity,” Brian explains, “depending on which lot you get! That’s why we go out to Yakima every year for hops selection.”
This year, we were able to find a lot of Simcoe that happened to leave behind most of the piney, earthy dankness in favor of a more peachy and passionfruit-like flavor.
“Azacca brings a distinctive over-ripened mango finish, and Amarillo has a ton of apricot and stonefruit qualities to it,” Brian says, “so the three of them really meld nicely together.”
Takes Two to Mango has a relatively typical malt profile of pilsner, wheat, and oats, but we’ve tossed in honey malts as well, for a bit of color and to accentuate the perceived sweetness you get from the vanilla.
The result is a totally drinkable brew — but maybe not crushable.
“Takes Two to Mango is easy to drink quickly, but not something you’re going to want to slam back a four-pack of,” Brian explains. “There’s a little too much going on with this beer, and it will definitely blow your palate out.”
So only two of Takes Two to Mango? Got it.
Our Lab Manager Lauren Appleman isn’t necessarily a fan of eating mangoes, but she does enjoy the flavor in other things.
“I love mango-flavored things like Rita’s or the Snapple mango tea, but don’t like mango the fruit,” she says. “I think it may be a texture thing? I just know that it works for this beer.”
Brian likes just about everything about Takes Two to Mango.
“It’s absurdly complex,” he says. “It’s hoppy, sour, fruity, full of desserty sweetness thanks to the maltodextrin and the vanilla, refreshing, thoughtful and contemplative — it really has a lot going on.”
Stop down to the Tasting Room on Saturday from 11am to 9pm to grab your supply of Takes Two to Mango: $18.99 per four-pack with a one-case limit. Also, if someone were to bring us an Orange Julius — an actual Orange Julius — we’d love you forever.