The Creativity of Craft Beer
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hello I am Augustine and this is Augustine of brewing and they were to talk about the creativity of craft beer and the yeah craft beer movement here in the the Wichita craft beer market and beyond and so I want to thank you for joining me were to talk first about the barrel aging something that has become popular in his course when the more ancient ways of the making beer before we had done nice stainless steel tanks to conditioner beer and made was all conditioned in casks and barrels and so you you were seeing cut of a return to that little bit more often times barrel aging is being done in conjunction with sour beers and Brett beers things of that nature and it provides a very different experience even on the same beer there are breweries here in town that will make the same beer put it on tap just normal and and also put on tap off of the barrel and that barrel aging creates a course of witty experience you oftentimes have the bugs in the barrel that the create what sometimes is EMA not even that long ago we been considered off flavors but the when it’s done in the barrel it to its can create a very pleasant to a drinking experience and then there’s also the kind of that wood character that gets added to the beer over time as well which provides a really soft character to to the beer and so the popularity of a barrel aging in particular also lends itself to have making one off beers and that tends to be a real attractive item for a lot of craft beer drinkers because everybody wants to have that beer that they can’t get anywhere else and that really is a driving force right now in our industry and I expect that’s can continue so you get barrel aging hopping techniques we you traditionally hopping you’ve got your bid during addition and your flavor addition and you’re in your aroma edition cell but 60 Minutes spent 20 minutes and the about five minutes or less to the end of the boil but hops are being added all other places that they’ve never been added before you have this thing called a mass having where hops are added into the mass time and there’s a belief that that has some impacts on the finished product I’ve always been a little bit skeptical of it but it does happen a lot more common these days are are creating harvest I IPAs where you are literally grabbing the hops right off the blinds and throwing them straight into a boil kettle and so that’s by doing that you get a lot grass your flavor to your hop character in and it can be very pleasant overdone it can be exactly the opposite and so and I think there are some brewers that need to be a little careful with with doing it that way of course there is dry hopping that’s been done for a long time and then there’s a technique called first work hopping which is a technique that allows you to add hops to your room your cattle as the beers being transferred in an account to create to a different profile to your hop bitterness than if you were to add a dentist at 60 Minutes and so that’s being done firkins not as popular as maybe they once were but it’s still something that is done by a lot of breweries and a few not aware of what firkin is how firkin is where you where you have a small vessel of beer and you go ahead and add some adjuncts are or add some additives to that let it age out a little bit and you’ve got one you based beers that has a new twist on it and that can be a real attractive thing for beer drinkers to come out to especially if you’ve got that in conjunction with something else a lot of these techniques and live these interesting ways to make sort of one off beers are only as valuable as creating an experience around it just having a firkin or having a barrel or having whatever just because you have it does mean people can show up especially as the industry becomes more competitive you have to have a more compelling reason than just I have this beer because a lot of people have beers of their own and so just wanted to touch base on that briefly but done well a firkin can be a wonderful experience and it’s a real fun atmosphere when there’s a a firkin because once Africans done that’s all the beer that there is for that to that particular Russ situation was so was the brewers decided to make multiple firkins at the time so okay so that was firkins multiple yeast strains this is something that is that I’ve heard being done a lot more often I don’t know if it’s something that we would do for Augustine of brewing but it might be something that we could experiment with what this is is you added in either at same time or at a couple of different phases through your brew session through her through your fermentation you had a different strain to create slightly different flavor profiles on your final final beer oftentimes what you want to do is you you you go in and you either will go with a I use that’s going to create a significant flavor profile to your beer and then finish out with something maybe a little bit more neutral or you start out with something maybe a little neutral and then you bring in a more character full yeast later on and then is also of course adjuncts some the popular ones going on right now I include coffee and coconut those seem to be the real to the top two top-tier type of things that are put into beer to add something new in an unusual to the beer and yet also still be a great balance with the rest of the flavors within that beer and the last thing I wanted to I discuss in terms of kind of the different things that are being done with beer is a blending this is something that used to be done all in a lot more just with and this is still the area that it’s mostly done with with sour ales where you will take an older and younger beer older and younger sour beer and then you will mix them and blend them until it hits a profile that is more palatable to the a and drinker than either one of them might be on their own and so that technique which again is used a lot more with sour ales IE is moving over to being use a little bit more with just regular beers to create new can of beers order hybrid beers that weren’t available for this is a tactic that hasn’t been that hasn’t taken off a whole lot yet but it does have a lot of promise especially for smaller brewers that may want to create additional beers that they can put on tap without having to have additional sessions so you can take maybe in amber and you blended a little bit with an IPA and suddenly you’ve got a Amber IPA or a needle Brownell American Brownell, thing going on there so that’s another area that is worth considering if you’re wanting to get into more experimental areas of craft beer and weather for your home ring or whether fora your brewpub or a microbrewery so wanted to I think you all for a watching listening whatever.
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