On 06-Dec-18 2:58 PM, Baloonon wrote:
Baloonon <baloonon@hootmali.com> 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
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