6 articles in this category
There is an art to designing, brewing, and blending tasty beers that get their complex character from mixed cultures and time on oak. To give your art its best shot, however, it’s best to know the science.
The old tech of the oak barrel still works beautifully in the brewery—but it does need a nice, solid thwack with the mallet now and then. Brewers are already janitors, plumbers, and microbiologists, among other things. Might as well add coopers to the list.
New Belgium wood-cellar director Lauren Woods Limbach explains the methodical way they forecast maturation times in their foeders, using sampling plans, specific lab tests, and deploying contingency plans when things don’t go as expected.
New Belgium’s wood-cellar director and master blender Lauren Woods Limbach shares pragmatic advice based on years of experience developing and running a large-scale blending program
They don’t just look impressive and produce some unique beers, but they’re also relatively inexpensive and easy to maintain. Might a foeder be a good fit for your cellar?
No taproom, no distro; you just have to know. Brad Clark’s Private Press is an experiment in membership-only beer sales.
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