Blending beers can be quite interesting.
Back in the early 1990s, at my local hang I used to like to blend drafts of Fullers ESB (the keg version exported to the US) and SN Pale Ale (or SN Celebration when it was on tap). The richness of the Fullers and the fresh hoppiness of the SN married very nicely. Both both those brews are certainly great on their own…but both were also enhanced by the blend.
Kind of reminds me of an uncle back in the 1960s who liked a half and half blend of Ballantine XXX ale and Guinness Extra.
I remember having a conversation with Matt Reich about blending sometime in the very early 1980s (he was marketing New Amsterdam Amber). He said that when he and brewing consultant Joe Owades were working up the flavor profile of New Amsterdam, they actually began by blending various combinations of commercial beers to explore different flavor profiles. The product they ultimately came up with–especially the version brewed at the very short lived (less than 12 months!) New Amsterdam brewery on 10th Avenue in NYC-- was a remarkably rich and tasty amber lager.