That is a great point, especially on the consistency side of things. I think what you are describing actually complements what I was getting at. On one end you have that level of control, testing, and blending to achieve consistency batch to batch, and on the other end you have the continuity of practices over time within a brewery. Both are ways of arriving at consistency, just through different approaches and scales. And your point about ingredient variability is a good reminder that even with the same recipe and yeast, there are always moving parts that need to be managed carefully.
