The Beer Thread • Page 194

Yeah, that thing is getting a beer with me you fuck face

 

i could maybe pencil you in. we'll see.

 

Don't use mechanical cause the lead always breaks.

 

I've got to do some Dallas brewery touring. Theres a ton

 

@BlueEyesBrewing @Oddpac87

Yo, y'all might like this video from Mike of Mad Fermentationist if you have 20 mins. About lactic acid yeast that is new to the market.

 

I heard about this, need to sit down and watch it. I also saw one of the yeast companies is going to be releasing a L. Planterum lacto package. Not sure what the difference will be between it and just getting some probiotics, other than price though.
Side note: Have you had any beers made with Kveik? I've been reading up a lot on it this week and it sounds super interesting and delicious. I really want to do a simple farmhouse ale with it and nothing else in the beer, just let the yeast shine.

Has anyone here done any wild yeast capture/isolation? I have some blueberry bushes in my back yard and I kind of want to see what I can capture near them. Just wondering how difficult it is to find something that can be used by just leaving some wort out in the open near them.

 

My work is making a traditional Sahti later this summer in a collab with another brewery and we’re using Kviek yeast. Another brewery about an hour from me that I really enjoy just made an ipa with that yeast, too. I’m on my phone but there’s a video from the Craft Beer Channel on YouTube where they brew a beer in Norway and they said it ferments out in like 3 days at above 90 degrees or something like that with no off flavors. It’s crazy.

If I don’t link you to a video from Speciation Artisan Ales (Michigan’s second all sour brewery and the most hyped brewery in the midwest) where the owner talks a bit about cultivating yeast from his parents crab apples, then quote me again to remind me to do so.

 

I went to the new Modern Times in LA last night and honestly was kinda blown away. I've had a ton of great stuff from Modern Times before, and their on-site beers are always impressive, but last night I had 3 that I slapped the 5-star mark on for untappd, some solid beer right here

Nectarnomicon w/ Apricot, Vanilla, & Coconut (This kettle soured miracle was packed w/ ridiculous amounts of apricot puree as well as coconut flakes & madagascar vanilla bean.)

Oblivion Ring w/ NOLA Coffee (This 12% dessert barleywine was meticulously layered with coffee, chicory, almond and Vanilla. The result is a beer that is both mind bendingly complex and immensely satisfying.)

Barrel Aged Devil's Teeth W/ Raspberries & Barrel Aged Coffee (Old Ale)

 

I’ve always heard great things about Modern Times. Need to eventually get some

 

They have a solid selection of standards, but their sours, barrel aged and other experimental are honestly where they shine and rise above other breweries

 

I want to work for Modern Times so bad. Only company I would pack up and leave for in a heartbeat.

 

I’m brewing a pale ale tomorrow and I couldn’t be more excited. I haven’t brewed in a year and a half.

 

They keep opening new locations..... LA, Portland, anything could be next!

 

Yeah, unfortunately I'm not qualified for their positions.

 

The only?!

 

Yeah, probably. In my line of work, working for massive breweries introduce a whole other set of problems and headaches that I'd rather not deal with.

 

yeah I understand that. I feel there are other small breweries that would be cool to work for as well though.

 

You just want to work with Excalibur, you mark.

(This is me projecting)

 

I mean, I guess if I'm being honest, I'd have to break it down in a few categories, right?

All around: Modern Times. Their benefit package (insurance, etc) looks amazing; unlimited PTO; A 2-month fuck off clause after X amount of years where your job is safe when you come back. It's how I would want to run a business.

If I stay in Sales forever: Lagunitas. Love their beer, price point makes it very, very easy to sell, never heard a bad word about the company from former or current employees.

If I move to the brewing side (Clean beers): Hill Farm or The Alchemist. Appreciate their abilities to blend current day strategies and still produce old-world styles of beers.

If I move to the brewing side (sour beers): Speciation Artisan Ales. They're an hour from me right now, so that's a huge plus. I also love their business model of not brewing beer, contracting out all of the wort and opening up without even having a taproom. They opened with literally 0 debt. Everything dollar they earn is theirs.

Those would be my kind of big ones. I likely wouldn't turn down the chance to work for Bells or Founders or something else like that, but I would honestly have to think a lot about it first. The ones listed above I would say yes to without thinking.

Hah.

 

Say what now?

 

Non sour beers, predominantly.

 

I figured that's what you meant, because their (non-hoppy) beers are far from clean. That's actually probably my next project. Try to culture up some dregs out of their bottles. Their house culture is pure magic.

 

Just an FYI but I’ve read before that they use a separate yeast for bottling so you may not get much of their house yeast from the dregs

 

Yeah, I'll look into it and see if anyone has had any luck. Hopefully they bottle with brett instead if wine yeast, most people seem to be pleased with their results of culturing up dregs from other breweries that bottle condition that way.

 

I've been in nashville this week for work, and CBC was happening here. It's been great. Bissell Brothers, Aslin, Modern Times, and way more. And like every time I've been out to a restaurant, bar, or coffeeshop, i've seen brewers from some of the biggest breweries in the country. It's been weird.