From Newsgroup: rec.crafts.brewing

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.
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From Newsgroup: rec.crafts.brewing

Baloonon <[email protected]> wrote:

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.

Edited to add wikipedia link:

https://en.wikipedia.org/wiki/Solera
--- Synchronet 3.17a-Linux NewsLink 1.110

From Newsgroup: rec.crafts.brewing

On 06-Dec-18 2:58 PM, Baloonon wrote:

Baloonon <[email protected]> wrote:

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.

Edited to add wikipedia link:

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

--
Nothing is exactly as it seems.
Nor is it otherwise.
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From Newsgroup: rec.crafts.brewing

rb <[email protected]> wrote in news:pvncds$l0q$[email protected]:

On 06-Dec-18 2:58 PM, Baloonon wrote:

Baloonon <[email protected]> wrote:

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.

Edited to add wikipedia link:

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?

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.
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