Difference between revisions of "Blending"

From Milk The Funk Wiki
Jump to: navigation, search
(cleaning up)
Line 1: Line 1:
=Introduction=
+
==Introduction==
 
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=farheniet+to+celcius&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#safe=off&rls=org.mozilla:en-US:official&channel=sb&tbm=shop&q=plastic+beakers 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.   
 
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=farheniet+to+celcius&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#safe=off&rls=org.mozilla:en-US:official&channel=sb&tbm=shop&q=plastic+beakers 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.   
  
=Practical Tips=
+
==Practical Tips==
 
# Chill the samples.  Taste them cold, and allow them to warm up to room temperature, tasting and smelling along the way.  
 
# Chill the samples.  Taste them cold, and allow them to warm up to room temperature, tasting and smelling along the way.  
 
# 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 below), but consider leaving beers with serious flaws out of the blend.  
 
# 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 below), but consider leaving beers with serious flaws out of the blend.  
Line 11: Line 11:
 
# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible.
 
# Make use of [http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html Michael Tonsmeire's Blending Priming Calculator] if possible.
  
=Articles On Blending=
+
==Articles On Blending==
 
* [http://brouwerij-chugach.com/?p=482 Practical Blending] by Brian Hall.
 
* [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://www.alesoftheriverwards.com/2014/06/gueuze-blending-101-and-i-am-student.html|Gueuze Blending 101] by Ed Coffey.
Line 20: Line 20:
 
* [http://byo.com/hops/item/2374-beer-blending-tips-from-the-pros Beer Blending: Tips from the Pros] by Betsy Parks for BYO Magazine, September 2011.   
 
* [http://byo.com/hops/item/2374-beer-blending-tips-from-the-pros Beer Blending: Tips from the Pros] by Betsy Parks for BYO Magazine, September 2011.   
 
* [http://beerandwinejournal.com/gueuze-blend/ Blending A Gueuze] by Chris Colby.
 
* [http://beerandwinejournal.com/gueuze-blend/ Blending A Gueuze] by Chris Colby.
 +
 +
 +
==References==
 +
<references/>
  
 
[[Category:Techniques]]
 
[[Category:Techniques]]

Revision as of 01:49, 17 March 2015

Introduction

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 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.

Practical Tips

  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 below), 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.

Articles On Blending


References