Changes

While historical uses of Historically the term ''bière de coupage'' (biere de coupage) potentially referred to any blended beer (and even , including beers containing blends of sugar syrups, tartaric acid, or vinegar), in . In the mid to late 19th century the term tended to refer best case it referred to blends of an older, usually perhaps sour beer, and a fresh beer to achieve a balance in flavors, or to improve head retention and aid in carbonation. The term has been applied to the various blending methods of lambic, specifically lambic and [http://horscategoriebrewing.blogspot.ca/2015/11/biere-de-mars-lambic-version-and-lambic.html ''Bière de Mars'' (Biere de Mars], as well as to [[Flanders_Red_Ale|Flanders red]] and [[Oud_Bruin|brown]] ales, and [http://www.browneandbitter.com/2014/07/brew-day-nineteenth-century-keeping.html 18th/19th century porters] <ref>[http://www.browneandbitter.com/2016/02/biere-de-coupage-some-background-and.html Bière de Coupage: Some Background and History, by Amos Browne]</ref>. Modern use of Recently the term phrase 'bière de coupage generally ' has been used to refer specifically to the blending of an older sour beer with a younger, hoppy saison. Examples include [http://jesterkingbrewery.com/beers/#beers_185 Jester King's "Das Wunderkind!"] and [http://jesterkingbrewery.com/introducing-salt-lick-pecan-wood-smoked-saison Salt Lick Pecan Wood Smoked Saison], [http://www.ratebeer.com/beer/paradox-beer-shoga-kosho-biere-de-coupage-farmhouse-ale/263795/ Paradox Beer Company's "Shoga Kosho Biere de Coupage Farmhouse Ale"].