Blending Beers?

[Baloonon]

This is an interesting idea I'd never heard of:

http://www.beeretseq.com/ebon-wine-of-malt/

The author describes a "solera" mixing of beers in a larger container and
then recapping and letting it age.

Has anyone done this?

It sounds like he got a secondary fermentation without priming, although I
think it might make sense to add a bit of priming sugar just to be sure. It
seems like home brew would be a great source, since it already has a bit of
yeast lurking.

I'd think oxydation might be a risk, but that might be mitigated by very
careful pouring.

Wikipedia says Solera is mostly used by winemakers, although it notes that
there is a "100 year old" sour beer made in Sweden by this method.

[Baloonon]

Post by Baloonon
http://www.beeretseq.com/ebon-wine-of-malt/
The author describes a "solera" mixing of beers in a larger container
and then recapping and letting it age.
Has anyone done this?
It sounds like he got a secondary fermentation without priming,
although I think it might make sense to add a bit of priming sugar
just to be sure. It seems like home brew would be a great source,
since it already has a bit of yeast lurking.
I'd think oxydation might be a risk, but that might be mitigated by
very careful pouring.
Wikipedia says Solera is mostly used by winemakers, although it notes
that there is a "100 year old" sour beer made in Sweden by this
method.

Edited to add wikipedia link:

https://en.wikipedia.org/wiki/Solera

[rb]

Post by Baloonon

Post by Baloonon
http://www.beeretseq.com/ebon-wine-of-malt/
The author describes a "solera" mixing of beers in a larger container
and then recapping and letting it age.
Has anyone done this?
It sounds like he got a secondary fermentation without priming,
although I think it might make sense to add a bit of priming sugar
just to be sure. It seems like home brew would be a great source,
since it already has a bit of yeast lurking.
I'd think oxydation might be a risk, but that might be mitigated by
very careful pouring.
Wikipedia says Solera is mostly used by winemakers, although it notes
that there is a "100 year old" sour beer made in Sweden by this
method.

https://en.wikipedia.org/wiki/Solera

From that link

Solera is a process for aging liquids such as wine, beer, vinegar, and
brandy, by fractional blending in such a way that the finished product
is a mixture of ages, with the average age gradually increasing as the
process continues over many years. The purpose of this labor-intensive
process is the maintenance of a reliable style and quality of the
beverage over time."

I'm trying to think of a beer style that might benefit from that:
Lambics?
rb

[Baloonon]

Post by rb

Post by Baloonon

Post by Baloonon
http://www.beeretseq.com/ebon-wine-of-malt/
The author describes a "solera" mixing of beers in a larger
container and then recapping and letting it age.
Has anyone done this?
It sounds like he got a secondary fermentation without priming,
although I think it might make sense to add a bit of priming sugar
just to be sure. It seems like home brew would be a great source,
since it already has a bit of yeast lurking.
I'd think oxydation might be a risk, but that might be mitigated by
very careful pouring.
Wikipedia says Solera is mostly used by winemakers, although it notes
that there is a "100 year old" sour beer made in Sweden by this
method.

https://en.wikipedia.org/wiki/Solera

From that link
Solera is a process for aging liquids such as wine, beer, vinegar, and
brandy, by fractional blending in such a way that the finished product
is a mixture of ages, with the average age gradually increasing as the
process continues over many years. The purpose of this labor-intensive
process is the maintenance of a reliable style and quality of the
beverage over time."
Lambics?

I'm sure Lambics would be interesting. From the first link he seems to
do it with regular beers. Sounds like a crapshoot, but maybe not a bad
experiment with a few leftover beers. Maybe I'll try it someday.