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'''Blending''' is the process of pulling samples of various, matured 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 [https://www.google.com/search?q=farhenietplastic+to+celciusbeakers&ietbm=utf-8&oe=utf-8&aq=tshop&rlssa=org.mozilla:en-US:officialX&clientved=firefox2ahUKEwixsarLrsb0AhVfDjQIHQE-aDiMQ_AUoAXoECAEQAw&channel=sb#safebiw=off2378&rlsbih=org.mozilla:en-US:official1162&channeldpr=sb&tbm=shop&q=plastic+beakers 1 cheap plastic beakers] or a precise scale (0.1 g or better) is necessary. The taste tester should take thorough notes on all aspects of the beer as different proportions of blends are sampled. Note that in the USA, blending beer with wine, mead, or cider (post fermentation blends) is not legal for commercial breweries and may not be legal in other countries as well, although it is legal for homebrewers <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1568455919849283/?comment_id=1568622383165970&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Private correspondence with Kyle B-rowsky by Michael Fairbrother shared on MTF. 01/31/2017.]</ref>.
==Practical Tips==
On a homebrew system, using a luggage scale is useful for weighing out the final blend. Blending can be done in a vessel, preferably one that can be purged of oxygen such as a keg in case there is extra headspace. Weigh the empty keg before hand. Each gallon of beer will weigh around 8.3 pounds (3.76 kilograms). Use the luggage scale (or another type of scale) to weigh out how much beer has been added to the vessel.
===MTF Threads===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2045983758763161/ General tips thread 1] and [https://www.facebook.com/groups/MilkTheFunk/permalink/3463384690356387/ thread 2].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2962557787105749/ MTF members share their tips blending on the homebrew scale.]
==Bière de Coupage==
* [http://www.browneandbitter.com/2016/05/biere-de-coupage-contemporary-versions.html "Bière de Coupage: Contemporary Versions," by Amos Browne.]
* [http://www.browneandbitter.com/2016/05/biere-de-coupage-kettle-sours.html "Bière de Coupage: Kettle Sours", by Amos Browne.]
* [http://www.horscategoriebrewing.com/2018/11/saison-from-1911-finishing-hops-and.html "Saison from 1911 - finishing hops and coupage," by Dave Janssen.]
===Additional Brewing Articles===
* [[Jester_King#Biere_de_Coupage_Process|Jester King Biere de Coupage Process.]]
* [http://www.alesoftheriverwards.com/2015/06/mein-kiwi-exploration-of-flavors.html Ale of the Riverwards article on blending a ''Brettanomyces'' saison with Wallonian saison.]
* [http://funkfactorybrewing.blogspot.com/2018/05/biere-de-coupage.html "Bière de Coupage" by Funk Factory.]
==Online Articles On Blending==
* [http://brouwerij-chugach.com/?p=482 Practical Blending] by Brian Hall.
* [http://www.alesoftheriverwards.com/2014/06/gueuze-blending-101-and-i-am-student.html|Gueuze Blending 101] by Ed Coffey.
* [http://homebrewingfun.blogspot.com/2013/12/lambic-solera-update-17-part-2-three.html Lambic Solera Update #17 Part 2 -- Three Years (Finally!)] by Adam Kielich.
* [http://sourbeerblog.com/ask-dr-lambic-blending-flavor/ Blending Out an Off Flavor] by Matt Miller.