From the HBD Archive
From: jmaessen@ATHENA.MIT.EDU
Subject: Blended beer
Date: 1992-03-25 01:04:35 GMT

In HBD #848, abirenbo@rigel.hac.com (Aaron Birenboim) writes:
> In his trippel he uses multiple yeast strains. For consistency,
> he splits the batch for fermentation, and blends at bottling.

I've heard that this blending technique is used for most really good
wines; this is the first time I've ever heard of beer being blended,
however. Does anyone know of others who have tried this/tried it
themselves/know of other blended brands of beer? What effect is being
strived for, and how does blending achieve that effect? This has piqued
my interest...
Jan-Willem Maessen
jmaessen@athena.mit.edu

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