I was thinking, if you took the first runnings of a big mash and made a big, plain old saccharomyces beer, you could take the second runnings and make a sour with the lower gravity runnings.
After a few months, a high gravity sacch beer would be pretty mature, but a sour beer might still be green and harsh. Blended together, you might get the best of both, like a lambic mixed with an IPA to get a hoppy lambic, for example, with enough dilution to mellow out the sourness. A 50-50 mix might not be appropriate, so you'd probably have a lot of sour beer left over to continue bulk aging. Has anyone tried blending sacch beer with sour beer? I see a lot on blending sours together, but nothing about this (except Guinness).
After a few months, a high gravity sacch beer would be pretty mature, but a sour beer might still be green and harsh. Blended together, you might get the best of both, like a lambic mixed with an IPA to get a hoppy lambic, for example, with enough dilution to mellow out the sourness. A 50-50 mix might not be appropriate, so you'd probably have a lot of sour beer left over to continue bulk aging. Has anyone tried blending sacch beer with sour beer? I see a lot on blending sours together, but nothing about this (except Guinness).