Science instructor turns brewer. On paper, it is sensible. However Alesong’s Matt Van Wyk made the profession transition lengthy earlier than many within the present technology of brewery house owners made related leaps. With twenty years {of professional} brewing beneath his belt, Van Wyk has noticed, and brewed via, many developments, however the love of barrel-aged beer led him and his companions (together with Alesong manufacturing director Brian Coombs) to create Alesong with a deep concentrate on three threads—Farmhouse-style beers fermented with Brettanomyces, mixed-culture bitter beers, and spirits-barrel-aged “clear” fermentations.
The outcomes have been spectacular, with trade recognition via medals, and a club-based buyer base that helps their boundary-pushing work. However this brewery that appears and looks like a vineyard (and is, in actual fact, situated on a small parcel subsequent to one of many space’s largest and most vital wineries) is much less involved with creating hype and extra targeted on the sluggish, iterative course of of constructing compelling and flavorful beer.
On this episode, Coombs and Van Wyk talk about:
- studying fruit fermentation methods from wineries
- constructing complexity in stout malt payments with smaller quantities of an enormous array of malts
- creating the notion of sweetness in stouts with comparatively low (8-8.5° P) ending gravity
- deciding on barrels for taste over advertising and marketing potential
- tank cleansing routine for working with each bitter and clear beer
- oxygenating Brett fermentations over three days
- mixing technique for bitter fruited beer
- making a notion of physique in 0° P bitter fruited beer
And extra.
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