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=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.

=Practical Tips=

# 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.

# 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=

* [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.