I've toyed with the concept of an apple beer for a long time...I've made a malted cider, which I happen to be sipping at presently (not as successful as I'd hoped, but not bad). Here's what I'm wondering...brew up a bock or "doppelmaerzen" style beer, except a smaller batch...good, strong, not too hoppy, with a good malty sweetness, and blend it 60/40 or so with apple juice, and ferment with lager yeast like a normal lager. Or increase the apple juice ratio, perhaps, to make it more pronounced.
Anyone done something similar? Seems like a nice higher gravity lager to follow a session pils (on its yeast cake).