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The portion of Brian Perkey's Yeast talk that we successfully recorded is available for download here.  (Right click and select save target as.) Unfortunately the second half was lost but the material we have is great!  Enjoy!
Blending Beers PDF Print E-mail
Learn - Tips & Tricks
Written by Mark Emiley   
Tuesday, 15 July 2008 19:34
Why should winemakers be the only people allowed to mix two batches of fermented goodness to make a product better than the sum of its parts?  I recently brewed a Belgian Ale that was good and Belgian, but, you know, I don't like the Belgian character all that much.  I tried mixing some scaled quantities with other batches I had going.  Just trying different proportions together, just like winemakers.  So, I ended up blending it with a gallon or two of an American Amber that I had fermenting at the time.  A little more hop character and some nice malt profiles.  The resulting beer: a good Belgian that was a little softer on the palate with a little more hop profile than normal.  I entered it in the National Homebrewing Competition and it took second place in our region for Belgian Specialty Ale and went on to the finals.  Just a little tinkering with a style by blending some of your batches can result in a better net product.
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