I'm thinking about blending some beers. Any suggestions?

Discussion in 'Homebrewing' started by nicholasb, May 25, 2012.

Thread Status:
Not open for further replies.
  1. nicholasb

    nicholasb Initiate (0) Nov 13, 2005 Michigan

    I brewed eight gallons of saison last fall, and I racked it onto eight pounds of thimbleberries and raspberries. When I kegged it last month, I set aside a growler full, sealed it up, and kept it in the cellar. I just brewed eight gallons of the same saison today. I thought about adding that growler of fruit beer to about three gallons of the fresh stuff during secondary. Good idea? Bad idea? Any suggestions?
     
    #1 nicholasb, May 25, 2012
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I've never really done much blending myself, but it seems to me an art that focuses on experimentation and taste. It probably would never be a good idea to mix large volumes (i.e., gallons, on a homebrew scale) until you have evaluated the taste when you blend a small volume in the same ratio. Do some experiments with shot glasses.
     
    #2 pweis909, May 25, 2012
    NiceFly likes this.
  3. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Let me preface by saying that I don't know anything about true beer blending.

    Anywho, Did you sample the fruited beer? Taste good? I mean, people add Framboise to Hoegaarden or like beers at serving time, so this could act in similar manner as a flavoring mostly. I think it's worth trying, you'll still have 5 gallons left of the regular Saison and you'll have this 3 gallons to compare to the original fruit beer.
     
    #3 epk, May 25, 2012
  4. nicholasb

    nicholasb Initiate (0) Nov 13, 2005 Michigan

    @ epk: I have the fruit beer on draught and it's outstanding. I conditioned it at cellar temp for almost six months before kegging it, and it's somewhat sour.

    @pweis: A wise approach: I will try blending smaller volumes first and see what I get.

    I've also given some thought to adding another pound of (frozen then thawed) berries when I blend. At any rate, my thinking was that I'd blend and let it sit at cellar temp for a few months.
     
    #4 nicholasb, May 25, 2012
  5. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    Hmmm... perhaps you can split the 3 gallons into 3 different vessels and add different amounts of the fruited growler? They have 1 gallon glass jugs you could add airlocks to I'm sure.
     
    #5 epk, May 25, 2012
  6. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    Guinness and Bass is about as far as I go with blending.
     
    #6 tngolfer, May 25, 2012
    inchrisin likes this.
  7. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah


    Do you have a pet turtle?


     
    #7 inchrisin, May 26, 2012
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Beamish and Urquel! Something about that just seems slightly less than authentic. Though this might be a good place to put in a plug for another delicious (and inauthentic) 'black and tan'... Young's Double Chocolate Stout over Weihenstephaner Hefe.
     
    #8 VikeMan, May 26, 2012
  9. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    Yikes!
     
    #9 inchrisin, May 26, 2012
  10. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    That actually sound great! Not a half and half split - but I once added a touch of Framboise to Brooklyn Black Chocolate Stout. And not too long ago my slightly inebriated wife added some of her kriek to our friends Allagash White (without asking, lol) - good stuff!
     
    #10 epk, May 29, 2012
Thread Status:
Not open for further replies.