If you look at the production of beer, it really is often just that, production. There’s a standard recipe, made from ingredients with little variability, and the process is often machine-controlled. For that reason, chances are the Fat Tire you drink today will taste just like the one you enjoyed five years ago, and the same will go for the one you will crack open five months from now.
In the not-too-distant past, nearly all beer produced aimed for consistency. But as the world’s beer palate has developed, the hunger for new flavor experiences has increased. To address this growing trend, many breweries have begun to try new ways to satisfy both customer curiosity and demand. Be it producing small-batch, one-off beers, or adding depth via barrel aging, there’s one thing that many of this relatively new class of beers has in common: blending.
Like a fine wine, brewers have to carefully blend batches and barrels to achieve their desired concoction. Whether to combine batch strengths, marry young and old vintages to pull out the best of both, or throw together wholly different styles (stout and barley wine, for example) to create something entirely new, beer blending is no doubt on the rise… CLICK HERE TO READ THE FULL STORY AT ALL ABOUT BEER
