Final 12 months, Raf Souvereyns produced just about no beer. A debilitating and still-mysterious sickness stored him largely out of his Bokke blendery and infrequently within the hospital. Now he should stay with the situation, with out realizing if or when it’s going to strike once more. But he’s again in his blendery, working, upbeat, with a refreshed outlook and loads of concepts for what he desires to do together with his life and his beer.
On this episode of the podcast, he discusses:
- The problem of operating a small-scale, palate-dependent blendery when additionally going through troublesome private well being points
- Rethinking the blendery’s manufacturing processes by investing in tools to cut back guide labor wherever that labor would not enhance the beer
- Working much less, however at greater high quality
- Looking out and creating native sources for heirloom fruit varieties that create higher taste in fruit beers
- Timing fruit choosing to maximise ripeness, on the expense of timing and adaptability
- Using underappreciated parts of fruit, like pores and skin, pits, and leaves, that make precious taste contributions
- Refermentation methods for limiting oxidation and maximizing taste in fruit beers
- Eager about lambic and gueuze as “low-intervention” greater than “pure” beers
- Getting old and mixing methods to enhance texture and mouthfeel
And extra.
“Making a product that’s completely different—everybody can try this,” says Souvereyns. “Everybody can piss in a bottle. However making a product that’s completely different and likewise very tasty, not simply distinctive but in addition one thing new and refreshing—that’s one thing completely different. That’s what I’m aiming for, after all.”
This episode is dropped at you by:
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