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Rijetke fotografije snimljene kamenom na papiru napravit će nevjerojatno jedinstvene darove

Rijetke fotografije snimljene kamenom na papiru napravit će nevjerojatno jedinstvene darove

Davanje savršenog poklona može biti ozbiljan problem. Ne želite ništa predvidljivo ili beznačajno; želite smisliti nešto što će primatelju razbiti pamet. Dopustite mi da vam pomognem i predstavim vam Rock Paper Photo. Kad smo intervjuirali izvršnog direktora Marka Halperna, rekao nam je o svim različitim razlozima zbog kojih ljudi kupuju rijetke fotografe - osim o ljubavi prema temi, naravno. Od kupaca koji traže fotografije snimljene na određene datume do onih koji uoče nekoga koga poznaju u gomili koncerata, sentimentalnost nema granica. Naravno, svom prijatelju možete dati fotografiju Ringo Star u kadi napravljenu bilo kada, ili možete dati toj osobi fotografiju Lou Reeda (po cijeni od 900 do 1300 USD) snimljenu na dan njihovog rođenja. Koji zvuči bolje? Obratite se RPP -u sa bilo kojim zahtjevom i oni će sigurno saznati koji snimak najbolje odgovara vašim potrebama.


Spontani blog!

Vjerovali ili ne, općenito imam raspored blogova koje želim pisati i stvari koje želimo pokrivati. ovaj blog je, međutim, spontan komad na više načina! Oni koji prate našu Instagram Story možda su jučer vidjeli brojne 'žive' video zapise dok smo sarađivali sa sjajnim Yeastie Boysom.

Završilo je kao prilično jedinstveno popodne, pa sam htjela danas s vama podijeliti nešto više o tome na čemu smo, s postavljenim fotografijama sa dnevnih događaja.

Prije suradnje, uvijek postoji razgovor između pivara u kojem oni odlučuju šta će skuhati. Ponekad je to prirodno. Na primjer, s Finbackom koji je došao iz New Yorka, samo smo morali napraviti jednu od onih sjajnih IPA -a po kojima su toliko poznati. Ili u slučaju Superstition Meadery, koja je donijela chillis i naravno, med, činilo se da se BBQ Braggot uklapa u račun.

U našim razgovorima s JK-om iz Yeastie Boysa, rekao je da želi učiniti nešto malo drugačije, pa se tako rodila ideja o spontanoj fermentaciji piva u bačvama. Dakle. šta je to, dođavola, možda se pitate? Pa, znam da jesam. Iako sam veći dio dana proveo nevjerojatno uzbuđen buradima i tehnikama kuhanja (da, još sam klinac u trgovini slatkiša), uspio sam postaviti i nekoliko pitanja i napraviti nekoliko fotografija.

Počeo sam se penjati na palubu za pivo da vidim JK -a i Siren Brewer -a, Seana, koji paze na svježe izgnječeno meso u Wort -u. Recept je dizajnirao Siren Brewer, Kit, kako bi bio velik, škroban i pun složenih šećera. Kako bismo kasnije koristili divlje kvasce, ideja je da kvasci jedu šećere, što znači dužu, sporiju fermentaciju i neke vrlo jedinstvene profile okusa.

Plan za Wort trebao je biti podijeljen na dva dijela. Polovina bi otišla u posudu za fermentaciju s našim kućnim sojem kvasca, Vermont, a druga polovica bi otišla u bačve na "Spontano vrenje" vani, više o tome kasnije. S tim na umu, sljedeći korak je bio priprema buradi.

Steve, naš upravitelj bačvi, za ovo je odabrao 6 burbona za treću upotrebu. To znači da su započeli život kao burbonska bačva, ali su od tada korišteni za burenje različitih sirenskih piva. Da vam kažem, volio bih da postoji neki način za hvatanje mirisa. Nakon čišćenja i kuhanja na pari, Steve je otvorio bačve i taj miris je bio nevjerojatan. Mirisi toplih alkoholnih pića naveli su me na pomisao na božićnu tortu ili sjedenje kraj vatre nakon duge zimske šetnje pijuckajući viski.

Nakon što su bure pripremljene i pivo je prošlo kroz početne faze i dospjelo u vrtlog, gledao sam kako Kit i Steve pažljivo kontroliraju temperaturu zrnca. Želeli su da ga podignu na otprilike 75 - 80 stepeni pre nego što su ga dodali u burad.

JK i Steve su bili sretni kada su saznali da će se temperatura preko noći spustiti na -2. Patio sam od hladnih ruku i nogu, nisam.

Temperatura je ključna za ovaj proces. Fermentacija se odvija na vrlo specifičnoj temperaturi. Kad pivo uđe u FV, može se savršeno kontrolirati. Kad uđe u otvorene bačve s vrhovima i ostavi ih vani, ne može. S vanjskom temperaturom koja je tako niska, Žulj bi se prirodno ohladio na pravu temperaturu. Hladnoća takođe sprečava uključivanje svih nepotrebnih ili neprijateljskih bakterija.

Sljedeći korak je bilo pažljivo punjenje svake cijevi. Ove velike ljepote drže 180 litara, i iako ih nismo dobro napunili, ipak je trebalo dosta vremena.

Nakon što je JK potpisao zid za suradnju i odvojio sam malo vremena da probam naš nadolazeći Northern Monk Collab, "Rock, Paper, Scissors" sa Samom i Daveom (oh da, ovo će biti dobro) bili smo spremni za nastavak.

S punim bačvama, a moj večernji sat vježbanja otkazan jer sam shvatio da će ovaj proces potrajati i da je zabavniji od burpea i skokova u kutiju, sljedeći korak je bio premještanje bačava na drugu lokaciju. Za vas koji nas niste posjetili u Finchampsteadu, nalazimo se na dvije lokacije i na suprotnim krajevima imanja. Morali smo 6 bačvi premjestiti 0,3 milje, na cestu punu putnika koji se vraćaju kući i naletima na brzinu - u mraku.

Ja kažem, mi, mislim Steve, uz pomoć Head Brewer Kyle -a, dok sam ja fotografirao i nisam ništa pomogao. Pogled na njega kako se muva iza ugla, prošao je pored svih automobila, sa 2 masivna cijevi sprijeda, bio je zaista smiješan.

Steve je ipak odličan operater viljuškara jer je robu sigurno prenoćio do kuće do noći. U mraku smo nas troje podigli šator da ih pokrijemo, skinuli poklopce i tada je počela zabava.

Pitao sam Kylea zašto prskamo Saison koji smo kuhali prije nekoliko godina po donjoj strani okvira, a dok je tražio znanstveni način da to objasni, predložio sam "Je li to poticanje kvasca?" Činilo se da mu se prilično sviđa laički način gledanja na to, pa smo potrčali s tim.

Naravno, ne možete samo normalno otvoriti bocu, pa smo s Ratchet bocama razrezanim nožem i poprskanim po donjoj strani okvira za izbor i mojom jaknom, glavom i kamerom, odmorili i nazdravili dobrom danu i krenuo sam kući.

Po povratku sljedećeg vrlo hladnog jutra, zatekao sam Kylea i Stevea (za koje pretpostavljam da su otišli kući i da nisu samo kampirali, ali ti momci su strastveno zaljubljeni u pivo, pa me to ne bi iznenadilo) već su krenuli sa sljedećim korakom . Očigledno je da je sve potrebno pivo bila samo jedna noć da uradi ono što treba, pa su ga prebacili u neke druge bačve za sljedeću fazu.

Sada će se čekati oko dvije sedmice do sekundarne fermentacije. JK se vraća s nekim bakterijama i divljim kvascima koje je uzgajao kod kuće i dodaje ih. Zatim će se pomiješati s drugom serijom iz FV -a i sve staviti u bačve. na 2 ili 3 godine.

Čudan je to koncept, raditi ovako nešto što neće ugledati svjetlo dana tako dugo, ali zaista uzbudljivo. Industrija piva je super uzbudljiva, s toliko nevjerojatnih pivara i piva na raspolaganju, ali jako sam uzbuđen gledajući ovakvo eksperimentiranje. Jedva čekam da ovaj bude spreman. Vidimo se za 3 godine!


Spontani blog!

Vjerovali ili ne, općenito imam raspored blogova koje želim pisati i stvari koje želimo pokrivati. ovaj blog je, međutim, spontan komad na više načina! Oni koji prate našu Instagram Story možda su jučer vidjeli brojne 'žive' video zapise dok smo sarađivali sa sjajnim Yeastie Boysom.

Završilo je kao prilično jedinstveno popodne, pa sam htjela danas s vama podijeliti nešto više o tome na čemu smo, s postavljenim fotografijama sa dnevnih događaja.

Prije suradnje, uvijek postoji razgovor između pivara u kojem oni odlučuju šta će skuhati. Ponekad je to prirodno. Na primjer, s Finbackom koji je došao iz New Yorka, samo smo morali napraviti jednu od onih sjajnih IPA -a po kojima su toliko poznati. Ili u slučaju Superstition Meadery, koja je donijela chillis i naravno, med, činilo se da se BBQ Braggot uklapa u račun.

U našim razgovorima s JK-om iz Yeastie Boysa, rekao je da želi učiniti nešto malo drugačije, pa se tako rodila ideja o spontanoj fermentaciji piva u bačvama. Dakle. šta je to, dođavola, možda se pitate? Pa, znam da jesam. Iako sam veći dio dana proveo nevjerojatno uzbuđen buradima i tehnikama kuhanja (da, još sam klinac u trgovini slatkiša), uspio sam postaviti i nekoliko pitanja i napraviti nekoliko fotografija.

Počeo sam se penjati na palubu za pivo da vidim JK -a i Siren Brewer -a, Seana, pazeći na svježe izgnječeno meso u Wort -u. Recept je dizajnirao Siren Brewer, Kit, da bude veliki, škrobni i pun složenih šećera. Kako bismo kasnije koristili divlje kvasce, ideja je da kvasci jedu šećere, što znači dužu, sporiju fermentaciju i neke vrlo jedinstvene profile okusa.

Plan za Wort trebao je biti podijeljen na dva dijela. Polovina bi otišla u posudu za fermentaciju s našim kućnim sojem kvasca, Vermont, a druga polovica bi otišla u bačve na "Spontano vrenje" vani, više o tome kasnije. S tim na umu, sljedeći korak je bio priprema buradi.

Steve, naš upravitelj bačvi, za ovo je odabrao 6 burbona za treću upotrebu. To znači da su započeli život kao burbonska bačva, ali su od tada korišteni za burenje različitih sirenskih piva. Da vam kažem, volio bih da postoji neki način za hvatanje mirisa. Nakon čišćenja i kuhanja na pari, Steve je otvorio bačve i taj miris je bio nevjerojatan. Mirisi toplih alkoholnih pića naveli su me na pomisao na božićnu tortu ili sjedenje kraj vatre nakon duge zimske šetnje pijuckajući viski.

Nakon što su bure pripremljene i pivo je prošlo kroz početne faze i dospjelo u vrtlog, gledao sam kako Kit i Steve pažljivo kontroliraju temperaturu zrnca. Želeli su da ga podignu na otprilike 75 - 80 stepeni pre nego što su ga dodali u burad.

JK i Steve su bili sretni kada su saznali da će se temperatura preko noći spustiti na -2. Patio sam od hladnih ruku i nogu, nisam.

Temperatura je ključna za ovaj proces. Fermentacija se odvija na vrlo specifičnoj temperaturi. Kad pivo uđe u FV, može se savršeno kontrolirati. Kad uđe u otvorene bačve s vrhovima i ostavi ih vani, ne može. S vanjskom temperaturom koja je tako niska, Žulj bi se prirodno ohladio do odgovarajuće temperature. Hladnoća takođe sprečava uključivanje svih nepotrebnih ili neprijateljskih bakterija.

Sljedeći korak je bilo pažljivo punjenje svake cijevi. Ove velike ljepote drže 180 litara, i iako ih nismo dobro napunili, ipak je trebalo dosta vremena.

Nakon što je JK potpisao zid za suradnju i odvojio sam malo vremena da probam naš nadolazeći Northern Monk Collab, "Rock, Paper, Scissors" sa Samom i Daveom (oh da, ovo će biti dobro) bili smo spremni za nastavak.

S punim bačvama, a moj večernji sat vježbanja otkazan jer sam shvatio da će ovaj proces potrajati i da je zabavniji od burpea i skokova u kutiju, sljedeći korak je bio premještanje bačava na drugu lokaciju. Za vas koji nas niste posjetili u Finchampsteadu, nalazimo se na dvije lokacije i na suprotnim krajevima imanja. Morali smo 6 bačvi premjestiti 0,3 milje, na cestu punu putnika koji idu prema kući i naletima na brzinu - u mraku.

Ja kažem, mi, mislim Steve, uz pomoć Head Brewer Kyle -a, dok sam ja fotografirao i nisam ništa pomogao. Pogled na njega kako se muva iza ugla, prošao je pored svih automobila, sa 2 masivna cijevi sprijeda, bio je zaista smiješan.

Steve je ipak odličan operater viljuškara jer je robu sigurno isporučio kući preko noći. U mraku smo nas troje podigli okvir za zaštitu kako bismo ih pokrili, skinuli poklopce i tada je počela zabava.

Pitao sam Kylea zašto prskamo Saison koji smo kuhali prije nekoliko godina po donjoj strani okvira, a dok je tražio znanstveni način da to objasni, predložio sam "Je li to poticanje kvasca?" Činilo se da mu se prilično sviđa laički način gledanja na to, pa smo potrčali s tim.

Naravno, ne možete samo normalno otvoriti bocu, pa smo s Ratchet bocama razrezanim nožem i poprskanim po donjoj strani okvira za izbor i mojom jaknom, glavom i kamerom, odmorili i nazdravili dobrom danu i krenuo sam kući.

Po povratku sljedećeg vrlo hladnog jutra, zatekao sam Kylea i Stevea (za koje pretpostavljam da su otišli kući i da nisu samo kampirali, ali ti momci su strastveno zaljubljeni u pivo, pa me to ne bi iznenadilo) već su krenuli sa sljedećim korakom . Očigledno je da je sve potrebno pivo bila samo jedna noć da uradi ono što treba, pa su ga prebacili u neke druge bačve za sljedeću fazu.

Sada će se čekati oko dvije sedmice do sekundarne fermentacije. JK se vraća s nekim bakterijama i divljim kvascima koje je uzgajao kod kuće i dodaje ih. Zatim će se pomiješati s drugom serijom iz FV -a i sve staviti u bačve. na 2 ili 3 godine.

Čudan je to koncept, raditi ovako nešto što neće ugledati svjetlo dana tako dugo, ali zaista uzbudljivo. Industrija piva je super uzbudljiva, s toliko nevjerojatnih pivara i piva na raspolaganju, ali jako sam uzbuđen gledajući ovakvo eksperimentiranje. Jedva čekam da ovaj bude spreman. Vidimo se za 3 godine!


Spontani blog!

Vjerovali ili ne, općenito imam raspored blogova koje želim pisati i stvari koje želimo pokrivati. ovaj blog je, međutim, spontan komad na više načina! Oni koji prate našu Instagram Story možda su jučer vidjeli brojne 'žive' video zapise dok smo sarađivali sa sjajnim Yeastie Boysom.

Završilo je kao prilično jedinstveno popodne, pa sam htjela danas s vama podijeliti nešto više o tome na čemu smo, s postavljenim fotografijama sa dnevnih događaja.

Prije suradnje, uvijek postoji razgovor između pivara u kojem oni odlučuju šta će skuhati. Ponekad je to prirodno. Na primjer, s Finbackom koji je došao iz New Yorka, samo smo morali napraviti jednu od onih sjajnih IPA -a po kojima su toliko poznati. Ili u slučaju Superstition Meadery, koja je donijela chillis i naravno, med, činilo se da se BBQ Braggot uklapa u račun.

U našim razgovorima s JK-om iz Yeastie Boysa, rekao je da želi učiniti nešto malo drugačije, pa se tako rodila ideja o spontanoj fermentaciji piva u bačvama. Dakle. šta je to, dođavola, možda se pitate? Pa, znam da jesam. Iako sam veći dio dana proveo nevjerojatno uzbuđen buradima i tehnikama kuhanja (da, još sam klinac u trgovini slatkiša), uspio sam postaviti i nekoliko pitanja i napraviti nekoliko fotografija.

Počeo sam se penjati na palubu za pivo da vidim JK -a i Siren Brewer -a, Seana, koji paze na svježe izgnječeno meso u Wort -u. Recept je dizajnirao Siren Brewer, Kit, kako bi bio velik, škroban i pun složenih šećera. Kako bismo kasnije koristili divlje kvasce, ideja je da kvasci jedu šećere, što znači dužu, sporiju fermentaciju i neke vrlo jedinstvene profile okusa.

Plan za Wort trebao je biti podijeljen na dva dijela. Polovina bi otišla u posudu za fermentaciju s našim kućnim sojem kvasca, Vermont, a druga polovica bi otišla u bačve na "Spontano vrenje" vani, više o tome kasnije. S tim na umu, sljedeći korak je bio priprema buradi.

Steve, naš upravitelj bačvi, za ovo je odabrao 6 burbona za treću upotrebu. To znači da su započeli život kao burbonska bačva, ali su od tada korišteni za burenje različitih sirenskih piva. Da vam kažem, volio bih da postoji neki način za hvatanje mirisa. Nakon čišćenja i kuhanja na pari, Steve je otvorio bačve i taj miris je bio nevjerojatan. Mirisi toplih alkoholnih pića naveli su me na pomisao na božićnu tortu ili sjedenje kraj vatre nakon duge zimske šetnje pijuckajući viski.

Nakon što su bure pripremljene i pivo je prošlo kroz početne faze i dospjelo u vrtlog, gledao sam kako Kit i Steve pažljivo kontroliraju temperaturu zrnca. Želeli su da ga podignu na otprilike 75 - 80 stepeni pre nego što su ga dodali u burad.

JK i Steve su bili sretni kada su saznali da će se temperatura preko noći spustiti na -2. Patio sam od hladnih ruku i nogu, nisam.

Temperatura je ključna za ovaj proces. Fermentacija se odvija na vrlo specifičnoj temperaturi. Kad pivo uđe u FV, može se savršeno kontrolirati. Kad uđe u otvorene bačve s vrhovima i ostavi ih vani, ne može. S vanjskom temperaturom koja je tako niska, Žulj bi se prirodno ohladio na pravu temperaturu. Hladnoća takođe sprečava uključivanje svih nepotrebnih ili neprijateljskih bakterija.

Sljedeći korak je bilo pažljivo punjenje svake cijevi. Ove velike ljepote drže 180 litara, i iako ih nismo dobro napunili, ipak je trebalo dosta vremena.

Nakon što je JK potpisao zid za suradnju i odvojio sam malo vremena da probam naš nadolazeći Northern Monk Collab, "Rock, Paper, Scissors" sa Samom i Daveom (oh da, ovo će biti dobro) bili smo spremni za nastavak.

S punim bačvama, a moj večernji sat vježbanja otkazan jer sam shvatio da će ovaj proces potrajati i da je zabavniji od burpea i skokova u kutiju, sljedeći korak je bio premještanje bačava na drugu lokaciju. Za vas koji nas niste posjetili u Finchampsteadu, nalazimo se na dvije lokacije i na suprotnim krajevima imanja. Morali smo 6 bačvi premjestiti 0,3 milje, na put pun putnika koji se vraćaju kući i naletima na brzinu - u mraku.

Kažem ja, mislim Steve, uz pomoć Head Brewer Kyle -a, dok sam ja fotografirao i nisam ništa pomogao. Pogled na njega kako se muva iza ugla, prošao je pored svih automobila, sa 2 masivna cijevi sprijeda, bio je zaista smiješan.

Steve je ipak odličan operater viljuškara jer je robu sigurno prenoćio do kuće do noći. U mraku smo nas troje podigli okvir za zaštitu kako bismo ih pokrili, skinuli poklopce i tada je počela zabava.

Pitao sam Kylea zašto prskamo Saison koji smo kuhali prije nekoliko godina po donjoj strani okvira, a dok je tražio znanstveni način da to objasni, predložio sam "Je li to poticanje kvasca?" Činilo se da mu se prilično sviđa laički način gledanja na to, pa smo potrčali s tim.

Naravno, ne možete samo normalno otvoriti bocu, pa smo s Ratchet bocama razrezanim nožem i poprskanim po donjoj strani okvira za izbor i mojom jaknom, glavom i kamerom, odmorili i nazdravili dobrom danu i krenuo sam kući.

Po povratku sljedećeg vrlo hladnog jutra, zatekao sam Kylea i Stevea (za koje pretpostavljam da su otišli kući i da nisu samo kampirali, ali ti momci su strastveno zaljubljeni u pivo, pa me to ne bi iznenadilo) već su krenuli sa sljedećim korakom . Očigledno je da je sve potrebno pivo bila samo jedna noć da uradi ono što treba, pa su ga prebacili u neke druge bačve za sljedeću fazu.

Sada će se čekati oko dvije sedmice do sekundarne fermentacije. JK se vraća s nekim bakterijama i divljim kvascima koje je uzgajao kod kuće i dodaje ih. Zatim će se pomiješati s drugom serijom iz FV -a i sve staviti u bačve. na 2 ili 3 godine.

Čudan je to koncept, raditi ovako nešto što neće ugledati svjetlo dana tako dugo, ali zaista uzbudljivo. Industrija piva je super uzbudljiva, s toliko nevjerojatnih pivara i piva na raspolaganju, ali jako sam uzbuđen gledajući ovakvo eksperimentiranje. Jedva čekam da ovaj bude spreman. Vidimo se za 3 godine!


Spontani blog!

Vjerovali ili ne, općenito imam raspored blogova koje želim pisati i stvari koje želimo pokrivati. ovaj blog je, međutim, spontan komad na više načina! Oni koji prate našu Instagram Story možda su jučer vidjeli brojne 'žive' video zapise dok smo sarađivali sa sjajnim Yeastie Boysom.

Završilo je kao prilično jedinstveno popodne, pa sam htjela danas s vama podijeliti nešto više o tome na čemu smo, s postavljenim fotografijama sa dnevnih događaja.

Prije suradnje, uvijek postoji razgovor između pivara u kojem oni odlučuju šta će skuhati. Ponekad je to prirodno. Na primjer, s Finbackom koji je došao iz New Yorka, samo smo morali napraviti jednu od onih sjajnih IPA -a po kojima su toliko poznati. Ili u slučaju Superstition Meadery, koja je donijela chillis i naravno, med, činilo se da se BBQ Braggot uklapa u račun.

U našim razgovorima s JK-om iz Yeastie Boysa, rekao je da želi učiniti nešto malo drugačije, pa se tako rodila ideja o spontanoj fermentaciji piva u bačvama. Dakle. šta je to, dođavola, možda se pitate? Pa, znam da jesam. Iako sam veći dio dana proveo nevjerojatno uzbuđen buradima i tehnikama kuhanja (da, još sam klinac u trgovini slatkiša), uspio sam postaviti i nekoliko pitanja i napraviti nekoliko fotografija.

Počeo sam se penjati na palubu za pivo da vidim JK -a i Siren Brewer -a, Seana, koji paze na svježe izgnječeno meso u Wort -u. Recept je dizajnirao Siren Brewer, Kit, kako bi bio velik, škroban i pun složenih šećera. Kako bismo kasnije koristili divlje kvasce, ideja je da kvasci jedu šećere, što znači dužu, sporiju fermentaciju i neke vrlo jedinstvene profile okusa.

Plan za Wort trebao je biti podijeljen na dva dijela. Polovina bi otišla u posudu za fermentaciju s našim kućnim sojem kvasca, Vermont, a druga polovica bi otišla u bačve na "Spontano vrenje" vani, više o tome kasnije. S tim na umu, sljedeći korak je bio priprema buradi.

Steve, naš upravitelj bačvi, za ovo je odabrao 6 burbona za treću upotrebu. To znači da su započeli život kao burbonska bačva, ali su od tada korišteni za burenje različitih sirenskih piva. Da vam kažem, volio bih da postoji neki način za hvatanje mirisa. Nakon čišćenja i kuhanja na pari, Steve je otvorio bačve i taj miris je bio nevjerojatan. Mirisi toplih alkoholnih pića naveli su me na pomisao na božićnu tortu ili sjedenje kraj vatre nakon duge zimske šetnje pijuckajući viski.

Nakon što su bure pripremljene i pivo je prošlo kroz početne faze i dospjelo u vrtlog, gledao sam kako Kit i Steve pažljivo kontroliraju temperaturu zrnca. Želeli su da ga podignu na otprilike 75 - 80 stepeni pre nego što su ga dodali u burad.

JK i Steve su bili sretni kada su saznali da će se temperatura preko noći spustiti na -2. Patio sam od hladnih ruku i nogu, nisam.

Temperatura je ključna za ovaj proces. Fermentacija se odvija na vrlo specifičnoj temperaturi. Kad pivo uđe u FV, može se savršeno kontrolirati. Kad uđe u otvorene bačve s vrhovima i ostavi ih vani, ne može. S vanjskom temperaturom koja je tako niska, Žulj bi se prirodno ohladio na pravu temperaturu. Hladnoća takođe sprečava uključivanje svih nepotrebnih ili neprijateljskih bakterija.

Sljedeći korak je bilo pažljivo punjenje svake cijevi. Ove velike ljepote drže 180 litara, i iako ih nismo dobro napunili, ipak je trebalo dosta vremena.

Nakon što je JK potpisao zid za suradnju i odvojio sam malo vremena da probam naš nadolazeći Northern Monk Collab, "Rock, Paper, Scissors" sa Samom i Daveom (oh da, ovo će biti dobro) bili smo spremni za nastavak.

S punim bačvama, a moj večernji sat vježbanja otkazan jer sam shvatio da će ovaj proces potrajati i da je zabavniji od burpea i skokova u kutiju, sljedeći korak je bio premještanje bačava na drugu lokaciju. Za vas koji nas niste posjetili u Finchampsteadu, nalazimo se na dvije lokacije i na suprotnim krajevima imanja. Morali smo 6 bačvi premjestiti 0,3 milje, na cestu punu putnika koji idu prema kući i naletima na brzinu - u mraku.

Ja kažem, mi, mislim Steve, uz pomoć Head Brewer Kyle -a, dok sam ja fotografirao i nisam ništa pomogao. Pogled na njega kako se muva iza ugla, prošao je pored svih automobila, sa 2 masivna cijevi sprijeda, bio je zaista smiješan.

Steve je ipak odličan operater viljuškara jer je robu sigurno prenoćio do kuće do noći. U mraku smo nas troje podigli okvir za zaštitu kako bismo ih pokrili, skinuli poklopce i tada je počela zabava.

Pitao sam Kylea zašto prskamo Saison koji smo kuhali prije nekoliko godina po donjoj strani okvira, a dok je tražio znanstveni način da to objasni, predložio sam "Je li to poticanje kvasca?" Činilo se da mu se prilično sviđa laički način gledanja na to, pa smo potrčali s tim.

Naravno, ne možete samo normalno otvoriti bocu, pa smo s Ratchet bocama razrezanim nožem i poprskanim po donjoj strani okvira za izbor i mojom jaknom, glavom i kamerom, odmorili i nazdravili dobrom danu i krenuo sam kući.

Po povratku sljedećeg vrlo hladnog jutra, zatekao sam Kylea i Stevea (za koje pretpostavljam da su otišli kući i da nisu samo kampirali, ali ti momci su strastveno zaljubljeni u pivo, pa me to ne bi iznenadilo) već su krenuli sa sljedećim korakom . Očigledno je da je sve potrebno pivo bila samo jedna noć da uradi ono što treba, pa su ga prebacili u neke druge bačve za sljedeću fazu.

Sada će se čekati oko dvije sedmice do sekundarne fermentacije. JK se vraća s nekim bakterijama i divljim kvascima koje je uzgajao kod kuće i dodaje ih. Zatim će se pomiješati s drugom serijom iz FV -a i sve staviti u bačve. na 2 ili 3 godine.

Čudan je to koncept, raditi ovako nešto što neće ugledati svjetlo dana tako dugo, ali zaista uzbudljivo. Industrija piva je super uzbudljiva, s toliko nevjerojatnih pivara i piva na raspolaganju, ali jako sam uzbuđen gledajući ovakvo eksperimentiranje. Jedva čekam da ovaj bude spreman. Vidimo se za 3 godine!


Spontani blog!

Vjerovali ili ne, općenito imam raspored blogova koje želim pisati i stvari koje želimo pokrivati. ovaj blog je, međutim, spontan komad na više načina! Oni koji prate našu Instagram Story možda su jučer vidjeli brojne 'žive' video zapise dok smo sarađivali sa sjajnim Yeastie Boysom.

Završilo je kao prilično jedinstveno popodne, pa sam htjela danas s vama podijeliti nešto više o tome na čemu smo, s postavljenim fotografijama sa dnevnih događaja.

Prije suradnje, uvijek postoji razgovor između pivara u kojem oni odlučuju šta će skuhati. Ponekad je to prirodno. Na primjer, s Finbackom koji je došao iz New Yorka, samo smo morali napraviti jednu od onih sjajnih IPA -a po kojima su toliko poznati. Ili u slučaju Superstition Meadery, koja je donijela chillis i naravno, med, činilo se da se BBQ Braggot uklapa u račun.

U našim razgovorima s JK-om iz Yeastie Boysa, rekao je da želi učiniti nešto malo drugačije, pa se tako rodila ideja o spontanoj fermentaciji piva u bačvama. Dakle. šta je to, dođavola, možda se pitate? Pa, znam da jesam. Iako sam veći dio dana proveo nevjerojatno uzbuđen buradima i tehnikama kuhanja (da, još sam klinac u trgovini slatkiša), uspio sam postaviti i nekoliko pitanja i napraviti nekoliko fotografija.

Počeo sam se penjati na palubu za pivo da vidim JK -a i Siren Brewer -a, Seana, koji paze na svježe izgnječeno meso u Wort -u. Recept je dizajnirao Siren Brewer, Kit, kako bi bio velik, škroban i pun složenih šećera. Kako bismo kasnije koristili divlje kvasce, ideja je da kvasci jedu šećere, što znači dužu, sporiju fermentaciju i neke vrlo jedinstvene profile okusa.

Plan za Wort trebao je biti podijeljen na dva dijela. Polovina bi otišla u posudu za fermentaciju s našim kućnim sojem kvasca, Vermont, a druga polovica bi otišla u bačve na "Spontano vrenje" vani, više o tome kasnije. S tim na umu, sljedeći korak je bio priprema buradi.

Steve, naš upravitelj bačvi, za ovo je odabrao 6 burbona za treću upotrebu. To znači da su započeli život kao burbonska bačva, ali su od tada korišteni za burenje različitih sirenskih piva. Da vam kažem, volio bih da postoji neki način za hvatanje mirisa. Nakon čišćenja i kuhanja na pari, Steve je otvorio bačve i taj miris je bio nevjerojatan. Mirisi toplih alkoholnih pića naveli su me na pomisao na božićnu tortu ili sjedenje kraj vatre nakon duge zimske šetnje pijuckajući viski.

Nakon što su bure pripremljene i pivo je prošlo kroz početne faze i dospjelo u vrtlog, gledao sam kako Kit i Steve pažljivo kontroliraju temperaturu zrnca. Želeli su da ga podignu na otprilike 75 - 80 stepeni pre nego što su ga dodali u burad.

JK i Steve su bili sretni kada su saznali da će se temperatura preko noći spustiti na -2. Patio sam od hladnih ruku i nogu, nisam.

Temperatura je ključna za ovaj proces. Fermentacija se odvija na vrlo specifičnoj temperaturi. Kad pivo uđe u FV, može se savršeno kontrolirati. Kad uđe u otvorene bačve s vrhovima i ostavi ih vani, ne može. S vanjskom temperaturom koja je tako niska, Žulj bi se prirodno ohladio do odgovarajuće temperature. Hladnoća takođe sprečava uključivanje svih nepotrebnih ili neprijateljskih bakterija.

Sljedeći korak je bilo pažljivo punjenje svake cijevi. Ove velike ljepote drže 180 litara, i iako ih nismo dobro napunili, ipak je trebalo dosta vremena.

Nakon što je JK potpisao zid za suradnju i odvojio sam malo vremena da probam naš nadolazeći Northern Monk Collab, "Rock, Paper, Scissors" sa Samom i Daveom (oh da, ovo će biti dobro) bili smo spremni za nastavak.

S punim bačvama, a moj večernji sat vježbanja otkazan jer sam shvatio da će ovaj proces potrajati i da je zabavniji od burpea i skokova u kutiju, sljedeći korak je bio premještanje bačava na drugu lokaciju. Za vas koji nas niste posjetili u Finchampsteadu, nalazimo se na dvije lokacije i na suprotnim krajevima imanja. Morali smo 6 bačvi premjestiti 0,3 milje, na cestu punu putnika koji idu prema kući i naletima na brzinu - u mraku.

Ja kažem, mi, mislim Steve, uz pomoć Head Brewer Kyle -a, dok sam ja fotografirao i nisam ništa pomogao. Pogled na njega kako se slijeva iza ugla, prošao je pored svih automobila, s 2 masivna bureta sprijeda, bio je zaista smiješan.

Steve je ipak odličan operater viljuškara jer je robu sigurno prenoćio do kuće. U mraku smo nas troje podigli okvir za zaštitu kako bismo ih pokrili, skinuli poklopce i tada je počela zabava.

Pitao sam Kylea zašto prskamo Saison koji smo kuhali prije nekoliko godina po donjoj strani okvira, a dok je tražio znanstveni način da to objasni, predložio sam "Je li to poticanje kvasca?" Činilo se da mu se prilično sviđa laički način gledanja na to, pa smo potrčali s tim.

Naravno, ne možete samo normalno otvoriti bocu, pa smo s Ratchet bocama razrezanim nožem i poprskanim po donjoj strani okvira za izbor i mojom jaknom, glavom i kamerom, odmorili i nazdravili dobrom danu i krenuo sam kući.

Po povratku sljedećeg vrlo hladnog jutra, zatekao sam Kylea i Stevea (za koje pretpostavljam da su otišli kući i da nisu samo kampirali, ali ti momci su strastveno zaljubljeni u pivo, pa me to ne bi iznenadilo) već su krenuli sa sljedećim korakom . Očigledno je da je sve potrebno pivo bila samo jedna noć da uradi ono što treba, pa su ga prebacili u neke druge bačve za sljedeću fazu.

Sada će se čekati oko dvije sedmice do sekundarne fermentacije. JK se vraća s nekim bakterijama i divljim kvascima koje je uzgajao kod kuće i dodaje ih. Zatim će se pomiješati s drugom serijom iz FV -a i sve staviti u bačve. na 2 ili 3 godine.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


A Spontaneous Blog!

Believe it or not, I generally have a schedule for blogs I want to write and things we want to cover. this blog, however, is a spontaneous piece in more ways than one! Those who follow our Instagram Story may have seen a number of 'live' videos yesterday as we collaborated with the awesome Yeastie Boys.

It ended up as a pretty unique afternoon, and so I wanted to share with you today, a bit more about what we got up to, with a photo set from the day's events.

Before a collab, there's always a conversation between brewers in which they decide what to brew. Sometimes, it's a natural fit. For example with Finback came over from New York we just had to make one of those great IPAs they're so well known for. Or in the case of Superstition Meadery, who brought over chillis and of course, honey, a BBQ Braggot seemed to fit the bill.

In our conversations with JK from Yeastie Boys, he said he wanted to do something a little different, and so the idea of a spontaneous fermentation, barrel-aged beer was born. Dakle. what the hell is that, you might be asking? Well, I know I was. Whilst I did spend most of the day being incredibly excited by barrels and brewing techniques (Yes, I'm still a kid in a candy store) I also managed to ask some questions and take some photos.

I started off climbing up to the Brew Deck to see JK and Siren Brewer, Sean, keeping watch over the freshly mashed in Wort. The recipe was designed by Siren Brewer, Kit, to be big, starchy and full of complex sugars. As we would later be using wild yeasts, the idea is that the sugars are eaten by the yeasts, which means a longer, slower fermentation and some very unique flavour profiles.

The plan for the Wort was to be split in to two. Half would go into a Fermentation Vessel with our house strain of yeast, Vermont, and the other half would go into barrels to 'Spontaneously Ferment' outside, more on that later. With that in mind, the next step was to prepare the barrels.

Steve, our barrel manager, had selected 6 3rd use bourbon barrels for this. That means they started life as Bourbon barrels, but have since been used to barrel age various Siren beers. Let me tell you, I wish there was some way to capture smells. After cleaning and steaming, Steve opened the barrels and that smell was incredible. Warm liquor smells that made me think of Christmas cake or sitting by a pub fire after a long winter walk, sipping a whiskey.

Once the barrels were prepped and the beer had gone through the initial stages and into the whirlpool, I watched as Kit and Steve carefully controlled the Wort's temperature. They were looking to get it to about 75 - 80 degrees before adding it to the barrels.

JK and Steve were happy to learn that the overnight temperature would be dropping to -2. Suffering from cold hands and feet, I wasn't.

Temperature is key to this process. Fermentation happens at very specific temperature. When a beer goes into FV's, it can be perfectly controlled. When it goes into open topped barrels and left outside, it can't. With the outdoor temperature so cold though, the Wort would cool to the right temperature naturally. The cold also stops any unhelpful or unfriendly bacteria getting involved.

Next step was carefully filling each barrel. These big beauties hold 180 litres, and although we weren't filling them right up, it still took quite some time.

After JK's signed the collab wall and I took some time out to taste our upcoming Northern Monk Collab, "Rock, Paper, Scissors" with Sam and Dave (oh yes, this will be a good one) we were ready to move on.

With barrels full, and my evening workout class cancelled as I realised that this process was going to take a while and was way more fun than burpees and box jumps, the next step was to transfer the barrels to our other location. For those of you who haven't visited us in Finchampstead, we're on two sites and opposite ends of the estate. We had to move the 6 barrels the 0.3 miles, on a road full of commuters heading home and speed bumps - in the dark.

I say we, I mean Steve, with the help of Head Brewer Kyle, whilst I took photos and did little to help. The sight of him trundling around the corner, past all the cars, with 2 massive barrels on the front was genuinely funny though.

Steve's an excellent Forklift operator though, because he delivered the goods safely to their home for the night. In the dark, the three of us erected a marquee to keep them covered, took the lids off and then the fun started.

I asked Kyle why we were spraying a Saison we brewed some years ago all over the underside of the marquee, and whilst he was looking for the scientific way to explain, I suggested "Is it to encourage the yeast?" He seemed to quite like that layman's way of looking at it, so we ran with it.

Of course, you can't just open a bottle normally, so with Ratchet bottles sliced open with a knife and sprayed all over the underside of the marquee and my jacket, my head and my camera, we stood back and toasted a good day's work and I headed home.

Upon returning the next very frosty morning, I found Kyle and Steve (who I presume had gone home and not just camped out, but those guys are proper passionate about beer, so it wouldn't surprise me) already moving on with the next step. Apparently all the beer needed was just one night to do what it needed to do, so they were transferring it to some other barrels for the next stage.

It will now wait for about two weeks until secondary fermentation. JK is coming back with some Bacterias and Wild Yeasts he's been cultivating at home and add those. It will then be blended with the other lot from the FV and all put into barrels. for 2 or 3 years.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


A Spontaneous Blog!

Believe it or not, I generally have a schedule for blogs I want to write and things we want to cover. this blog, however, is a spontaneous piece in more ways than one! Those who follow our Instagram Story may have seen a number of 'live' videos yesterday as we collaborated with the awesome Yeastie Boys.

It ended up as a pretty unique afternoon, and so I wanted to share with you today, a bit more about what we got up to, with a photo set from the day's events.

Before a collab, there's always a conversation between brewers in which they decide what to brew. Sometimes, it's a natural fit. For example with Finback came over from New York we just had to make one of those great IPAs they're so well known for. Or in the case of Superstition Meadery, who brought over chillis and of course, honey, a BBQ Braggot seemed to fit the bill.

In our conversations with JK from Yeastie Boys, he said he wanted to do something a little different, and so the idea of a spontaneous fermentation, barrel-aged beer was born. Dakle. what the hell is that, you might be asking? Well, I know I was. Whilst I did spend most of the day being incredibly excited by barrels and brewing techniques (Yes, I'm still a kid in a candy store) I also managed to ask some questions and take some photos.

I started off climbing up to the Brew Deck to see JK and Siren Brewer, Sean, keeping watch over the freshly mashed in Wort. The recipe was designed by Siren Brewer, Kit, to be big, starchy and full of complex sugars. As we would later be using wild yeasts, the idea is that the sugars are eaten by the yeasts, which means a longer, slower fermentation and some very unique flavour profiles.

The plan for the Wort was to be split in to two. Half would go into a Fermentation Vessel with our house strain of yeast, Vermont, and the other half would go into barrels to 'Spontaneously Ferment' outside, more on that later. With that in mind, the next step was to prepare the barrels.

Steve, our barrel manager, had selected 6 3rd use bourbon barrels for this. That means they started life as Bourbon barrels, but have since been used to barrel age various Siren beers. Let me tell you, I wish there was some way to capture smells. After cleaning and steaming, Steve opened the barrels and that smell was incredible. Warm liquor smells that made me think of Christmas cake or sitting by a pub fire after a long winter walk, sipping a whiskey.

Once the barrels were prepped and the beer had gone through the initial stages and into the whirlpool, I watched as Kit and Steve carefully controlled the Wort's temperature. They were looking to get it to about 75 - 80 degrees before adding it to the barrels.

JK and Steve were happy to learn that the overnight temperature would be dropping to -2. Suffering from cold hands and feet, I wasn't.

Temperature is key to this process. Fermentation happens at very specific temperature. When a beer goes into FV's, it can be perfectly controlled. When it goes into open topped barrels and left outside, it can't. With the outdoor temperature so cold though, the Wort would cool to the right temperature naturally. The cold also stops any unhelpful or unfriendly bacteria getting involved.

Next step was carefully filling each barrel. These big beauties hold 180 litres, and although we weren't filling them right up, it still took quite some time.

After JK's signed the collab wall and I took some time out to taste our upcoming Northern Monk Collab, "Rock, Paper, Scissors" with Sam and Dave (oh yes, this will be a good one) we were ready to move on.

With barrels full, and my evening workout class cancelled as I realised that this process was going to take a while and was way more fun than burpees and box jumps, the next step was to transfer the barrels to our other location. For those of you who haven't visited us in Finchampstead, we're on two sites and opposite ends of the estate. We had to move the 6 barrels the 0.3 miles, on a road full of commuters heading home and speed bumps - in the dark.

I say we, I mean Steve, with the help of Head Brewer Kyle, whilst I took photos and did little to help. The sight of him trundling around the corner, past all the cars, with 2 massive barrels on the front was genuinely funny though.

Steve's an excellent Forklift operator though, because he delivered the goods safely to their home for the night. In the dark, the three of us erected a marquee to keep them covered, took the lids off and then the fun started.

I asked Kyle why we were spraying a Saison we brewed some years ago all over the underside of the marquee, and whilst he was looking for the scientific way to explain, I suggested "Is it to encourage the yeast?" He seemed to quite like that layman's way of looking at it, so we ran with it.

Of course, you can't just open a bottle normally, so with Ratchet bottles sliced open with a knife and sprayed all over the underside of the marquee and my jacket, my head and my camera, we stood back and toasted a good day's work and I headed home.

Upon returning the next very frosty morning, I found Kyle and Steve (who I presume had gone home and not just camped out, but those guys are proper passionate about beer, so it wouldn't surprise me) already moving on with the next step. Apparently all the beer needed was just one night to do what it needed to do, so they were transferring it to some other barrels for the next stage.

It will now wait for about two weeks until secondary fermentation. JK is coming back with some Bacterias and Wild Yeasts he's been cultivating at home and add those. It will then be blended with the other lot from the FV and all put into barrels. for 2 or 3 years.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


A Spontaneous Blog!

Believe it or not, I generally have a schedule for blogs I want to write and things we want to cover. this blog, however, is a spontaneous piece in more ways than one! Those who follow our Instagram Story may have seen a number of 'live' videos yesterday as we collaborated with the awesome Yeastie Boys.

It ended up as a pretty unique afternoon, and so I wanted to share with you today, a bit more about what we got up to, with a photo set from the day's events.

Before a collab, there's always a conversation between brewers in which they decide what to brew. Sometimes, it's a natural fit. For example with Finback came over from New York we just had to make one of those great IPAs they're so well known for. Or in the case of Superstition Meadery, who brought over chillis and of course, honey, a BBQ Braggot seemed to fit the bill.

In our conversations with JK from Yeastie Boys, he said he wanted to do something a little different, and so the idea of a spontaneous fermentation, barrel-aged beer was born. Dakle. what the hell is that, you might be asking? Well, I know I was. Whilst I did spend most of the day being incredibly excited by barrels and brewing techniques (Yes, I'm still a kid in a candy store) I also managed to ask some questions and take some photos.

I started off climbing up to the Brew Deck to see JK and Siren Brewer, Sean, keeping watch over the freshly mashed in Wort. The recipe was designed by Siren Brewer, Kit, to be big, starchy and full of complex sugars. As we would later be using wild yeasts, the idea is that the sugars are eaten by the yeasts, which means a longer, slower fermentation and some very unique flavour profiles.

The plan for the Wort was to be split in to two. Half would go into a Fermentation Vessel with our house strain of yeast, Vermont, and the other half would go into barrels to 'Spontaneously Ferment' outside, more on that later. With that in mind, the next step was to prepare the barrels.

Steve, our barrel manager, had selected 6 3rd use bourbon barrels for this. That means they started life as Bourbon barrels, but have since been used to barrel age various Siren beers. Let me tell you, I wish there was some way to capture smells. After cleaning and steaming, Steve opened the barrels and that smell was incredible. Warm liquor smells that made me think of Christmas cake or sitting by a pub fire after a long winter walk, sipping a whiskey.

Once the barrels were prepped and the beer had gone through the initial stages and into the whirlpool, I watched as Kit and Steve carefully controlled the Wort's temperature. They were looking to get it to about 75 - 80 degrees before adding it to the barrels.

JK and Steve were happy to learn that the overnight temperature would be dropping to -2. Suffering from cold hands and feet, I wasn't.

Temperature is key to this process. Fermentation happens at very specific temperature. When a beer goes into FV's, it can be perfectly controlled. When it goes into open topped barrels and left outside, it can't. With the outdoor temperature so cold though, the Wort would cool to the right temperature naturally. The cold also stops any unhelpful or unfriendly bacteria getting involved.

Next step was carefully filling each barrel. These big beauties hold 180 litres, and although we weren't filling them right up, it still took quite some time.

After JK's signed the collab wall and I took some time out to taste our upcoming Northern Monk Collab, "Rock, Paper, Scissors" with Sam and Dave (oh yes, this will be a good one) we were ready to move on.

With barrels full, and my evening workout class cancelled as I realised that this process was going to take a while and was way more fun than burpees and box jumps, the next step was to transfer the barrels to our other location. For those of you who haven't visited us in Finchampstead, we're on two sites and opposite ends of the estate. We had to move the 6 barrels the 0.3 miles, on a road full of commuters heading home and speed bumps - in the dark.

I say we, I mean Steve, with the help of Head Brewer Kyle, whilst I took photos and did little to help. The sight of him trundling around the corner, past all the cars, with 2 massive barrels on the front was genuinely funny though.

Steve's an excellent Forklift operator though, because he delivered the goods safely to their home for the night. In the dark, the three of us erected a marquee to keep them covered, took the lids off and then the fun started.

I asked Kyle why we were spraying a Saison we brewed some years ago all over the underside of the marquee, and whilst he was looking for the scientific way to explain, I suggested "Is it to encourage the yeast?" He seemed to quite like that layman's way of looking at it, so we ran with it.

Of course, you can't just open a bottle normally, so with Ratchet bottles sliced open with a knife and sprayed all over the underside of the marquee and my jacket, my head and my camera, we stood back and toasted a good day's work and I headed home.

Upon returning the next very frosty morning, I found Kyle and Steve (who I presume had gone home and not just camped out, but those guys are proper passionate about beer, so it wouldn't surprise me) already moving on with the next step. Apparently all the beer needed was just one night to do what it needed to do, so they were transferring it to some other barrels for the next stage.

It will now wait for about two weeks until secondary fermentation. JK is coming back with some Bacterias and Wild Yeasts he's been cultivating at home and add those. It will then be blended with the other lot from the FV and all put into barrels. for 2 or 3 years.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


A Spontaneous Blog!

Believe it or not, I generally have a schedule for blogs I want to write and things we want to cover. this blog, however, is a spontaneous piece in more ways than one! Those who follow our Instagram Story may have seen a number of 'live' videos yesterday as we collaborated with the awesome Yeastie Boys.

It ended up as a pretty unique afternoon, and so I wanted to share with you today, a bit more about what we got up to, with a photo set from the day's events.

Before a collab, there's always a conversation between brewers in which they decide what to brew. Sometimes, it's a natural fit. For example with Finback came over from New York we just had to make one of those great IPAs they're so well known for. Or in the case of Superstition Meadery, who brought over chillis and of course, honey, a BBQ Braggot seemed to fit the bill.

In our conversations with JK from Yeastie Boys, he said he wanted to do something a little different, and so the idea of a spontaneous fermentation, barrel-aged beer was born. Dakle. what the hell is that, you might be asking? Well, I know I was. Whilst I did spend most of the day being incredibly excited by barrels and brewing techniques (Yes, I'm still a kid in a candy store) I also managed to ask some questions and take some photos.

I started off climbing up to the Brew Deck to see JK and Siren Brewer, Sean, keeping watch over the freshly mashed in Wort. The recipe was designed by Siren Brewer, Kit, to be big, starchy and full of complex sugars. As we would later be using wild yeasts, the idea is that the sugars are eaten by the yeasts, which means a longer, slower fermentation and some very unique flavour profiles.

The plan for the Wort was to be split in to two. Half would go into a Fermentation Vessel with our house strain of yeast, Vermont, and the other half would go into barrels to 'Spontaneously Ferment' outside, more on that later. With that in mind, the next step was to prepare the barrels.

Steve, our barrel manager, had selected 6 3rd use bourbon barrels for this. That means they started life as Bourbon barrels, but have since been used to barrel age various Siren beers. Let me tell you, I wish there was some way to capture smells. After cleaning and steaming, Steve opened the barrels and that smell was incredible. Warm liquor smells that made me think of Christmas cake or sitting by a pub fire after a long winter walk, sipping a whiskey.

Once the barrels were prepped and the beer had gone through the initial stages and into the whirlpool, I watched as Kit and Steve carefully controlled the Wort's temperature. They were looking to get it to about 75 - 80 degrees before adding it to the barrels.

JK and Steve were happy to learn that the overnight temperature would be dropping to -2. Suffering from cold hands and feet, I wasn't.

Temperature is key to this process. Fermentation happens at very specific temperature. When a beer goes into FV's, it can be perfectly controlled. When it goes into open topped barrels and left outside, it can't. With the outdoor temperature so cold though, the Wort would cool to the right temperature naturally. The cold also stops any unhelpful or unfriendly bacteria getting involved.

Next step was carefully filling each barrel. These big beauties hold 180 litres, and although we weren't filling them right up, it still took quite some time.

After JK's signed the collab wall and I took some time out to taste our upcoming Northern Monk Collab, "Rock, Paper, Scissors" with Sam and Dave (oh yes, this will be a good one) we were ready to move on.

With barrels full, and my evening workout class cancelled as I realised that this process was going to take a while and was way more fun than burpees and box jumps, the next step was to transfer the barrels to our other location. For those of you who haven't visited us in Finchampstead, we're on two sites and opposite ends of the estate. We had to move the 6 barrels the 0.3 miles, on a road full of commuters heading home and speed bumps - in the dark.

I say we, I mean Steve, with the help of Head Brewer Kyle, whilst I took photos and did little to help. The sight of him trundling around the corner, past all the cars, with 2 massive barrels on the front was genuinely funny though.

Steve's an excellent Forklift operator though, because he delivered the goods safely to their home for the night. In the dark, the three of us erected a marquee to keep them covered, took the lids off and then the fun started.

I asked Kyle why we were spraying a Saison we brewed some years ago all over the underside of the marquee, and whilst he was looking for the scientific way to explain, I suggested "Is it to encourage the yeast?" He seemed to quite like that layman's way of looking at it, so we ran with it.

Of course, you can't just open a bottle normally, so with Ratchet bottles sliced open with a knife and sprayed all over the underside of the marquee and my jacket, my head and my camera, we stood back and toasted a good day's work and I headed home.

Upon returning the next very frosty morning, I found Kyle and Steve (who I presume had gone home and not just camped out, but those guys are proper passionate about beer, so it wouldn't surprise me) already moving on with the next step. Apparently all the beer needed was just one night to do what it needed to do, so they were transferring it to some other barrels for the next stage.

It will now wait for about two weeks until secondary fermentation. JK is coming back with some Bacterias and Wild Yeasts he's been cultivating at home and add those. It will then be blended with the other lot from the FV and all put into barrels. for 2 or 3 years.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


A Spontaneous Blog!

Believe it or not, I generally have a schedule for blogs I want to write and things we want to cover. this blog, however, is a spontaneous piece in more ways than one! Those who follow our Instagram Story may have seen a number of 'live' videos yesterday as we collaborated with the awesome Yeastie Boys.

It ended up as a pretty unique afternoon, and so I wanted to share with you today, a bit more about what we got up to, with a photo set from the day's events.

Before a collab, there's always a conversation between brewers in which they decide what to brew. Sometimes, it's a natural fit. For example with Finback came over from New York we just had to make one of those great IPAs they're so well known for. Or in the case of Superstition Meadery, who brought over chillis and of course, honey, a BBQ Braggot seemed to fit the bill.

In our conversations with JK from Yeastie Boys, he said he wanted to do something a little different, and so the idea of a spontaneous fermentation, barrel-aged beer was born. Dakle. what the hell is that, you might be asking? Well, I know I was. Whilst I did spend most of the day being incredibly excited by barrels and brewing techniques (Yes, I'm still a kid in a candy store) I also managed to ask some questions and take some photos.

I started off climbing up to the Brew Deck to see JK and Siren Brewer, Sean, keeping watch over the freshly mashed in Wort. The recipe was designed by Siren Brewer, Kit, to be big, starchy and full of complex sugars. As we would later be using wild yeasts, the idea is that the sugars are eaten by the yeasts, which means a longer, slower fermentation and some very unique flavour profiles.

The plan for the Wort was to be split in to two. Half would go into a Fermentation Vessel with our house strain of yeast, Vermont, and the other half would go into barrels to 'Spontaneously Ferment' outside, more on that later. With that in mind, the next step was to prepare the barrels.

Steve, our barrel manager, had selected 6 3rd use bourbon barrels for this. That means they started life as Bourbon barrels, but have since been used to barrel age various Siren beers. Let me tell you, I wish there was some way to capture smells. After cleaning and steaming, Steve opened the barrels and that smell was incredible. Warm liquor smells that made me think of Christmas cake or sitting by a pub fire after a long winter walk, sipping a whiskey.

Once the barrels were prepped and the beer had gone through the initial stages and into the whirlpool, I watched as Kit and Steve carefully controlled the Wort's temperature. They were looking to get it to about 75 - 80 degrees before adding it to the barrels.

JK and Steve were happy to learn that the overnight temperature would be dropping to -2. Suffering from cold hands and feet, I wasn't.

Temperature is key to this process. Fermentation happens at very specific temperature. When a beer goes into FV's, it can be perfectly controlled. When it goes into open topped barrels and left outside, it can't. With the outdoor temperature so cold though, the Wort would cool to the right temperature naturally. The cold also stops any unhelpful or unfriendly bacteria getting involved.

Next step was carefully filling each barrel. These big beauties hold 180 litres, and although we weren't filling them right up, it still took quite some time.

After JK's signed the collab wall and I took some time out to taste our upcoming Northern Monk Collab, "Rock, Paper, Scissors" with Sam and Dave (oh yes, this will be a good one) we were ready to move on.

With barrels full, and my evening workout class cancelled as I realised that this process was going to take a while and was way more fun than burpees and box jumps, the next step was to transfer the barrels to our other location. For those of you who haven't visited us in Finchampstead, we're on two sites and opposite ends of the estate. We had to move the 6 barrels the 0.3 miles, on a road full of commuters heading home and speed bumps - in the dark.

I say we, I mean Steve, with the help of Head Brewer Kyle, whilst I took photos and did little to help. The sight of him trundling around the corner, past all the cars, with 2 massive barrels on the front was genuinely funny though.

Steve's an excellent Forklift operator though, because he delivered the goods safely to their home for the night. In the dark, the three of us erected a marquee to keep them covered, took the lids off and then the fun started.

I asked Kyle why we were spraying a Saison we brewed some years ago all over the underside of the marquee, and whilst he was looking for the scientific way to explain, I suggested "Is it to encourage the yeast?" He seemed to quite like that layman's way of looking at it, so we ran with it.

Of course, you can't just open a bottle normally, so with Ratchet bottles sliced open with a knife and sprayed all over the underside of the marquee and my jacket, my head and my camera, we stood back and toasted a good day's work and I headed home.

Upon returning the next very frosty morning, I found Kyle and Steve (who I presume had gone home and not just camped out, but those guys are proper passionate about beer, so it wouldn't surprise me) already moving on with the next step. Apparently all the beer needed was just one night to do what it needed to do, so they were transferring it to some other barrels for the next stage.

It will now wait for about two weeks until secondary fermentation. JK is coming back with some Bacterias and Wild Yeasts he's been cultivating at home and add those. It will then be blended with the other lot from the FV and all put into barrels. for 2 or 3 years.

It's an odd concept, doing something like this that won't see the light of day for such a long time, but a truly exciting one. The beer industry is super exciting, with so many amazing breweries and beers available, but I get so excited by seeing experimentation like this. I for one can't wait for this one to be ready. I'll see you in 3 years!


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