Blending

Introduction

Blending is the process of pulling samples of various sour beers (and optionally clean beers), measuring out different proportions of each, mixing them together, and tasting the blended samples. The idea is that different sour beers can contribute different flavors, and balance different flavors. Since precise measurements are required, investing in cheap plastic beakers is necessary. The taste tester should take thorough notes on all aspects of the beer as different proportions of blends are sampled.

Great articles on blending include:

• Practical Blending by Brian Hall.
• Blending 101 by Ed Coffey.
• Lambic Solera Update #17 Part 2 -- Three Years (Finally!) by Adam Kielich.
• Blending Out an Off Flavor by Matt Miller.
• Beer Blending Experiment by Michael Tonsmeire.
• Understanding, Brewing, and Blending a Lambic Style Kriek by Matt Miller.
• Beer Blending: Tips from the Pros by Betsy Parks for BYO Magazine, September 2011.
• Blending A Gueuze by Chris Colby.

Practical Notes

1. Chill the samples. Taste them cold, and allow them to warm up to room temperature, tasting and smelling along the way.
2. Taste each beer on it's own. Choose the best beers to begin with. Off flavors can sometimes be blended out (see Matt Miller's article above), but consider leaving beers with serious flaws out of the blend.
3. Take note of everything you taste and smell, also noting the general temperature of the blend.
4. Taste with friends who have good palates.
5. A blend may not always taste the same once conditioned and carbonated.
6. When blending a clean beer with sour beers, allow for additional fermentation to occur. Don't make any assumptions about a low final gravity of a clean beer - the Brett will probably find something to ferment.
7. Make use of Michael Tonsmeire's Blending Priming Calculator if possible.