It’s been a couple of years, but over the holidays we dusted off the home brew equipment and jumped back into one of our favorite hobbies: custom beer fabrication. Head brewmaster Patrick Barth directed the operations which entailed a batch of Four Seasons Pale Ale followed by an Extra Special Bitter. Thanks to our friends at Bitter & Esters, we used some primo ingredients to ensure our brew would be extra tasty.
After a slightly messy but fun mashing and boiling process, we let the beer ferment for a couple of weeks and monitored it carefully. Another entertaining session of bottling and capping followed to set up the conditioning process which allows the beer to naturally carbonate. Two weeks later, we had some pretty tasty brew on our hands (and in our mugs). The process and the results were so much fun that we’re ready to start on our next batch. If you’ve got a suggestion or want to come by for a taste test, let us know!
We started with quality ingredients: dry malt extract, malt extract, grains, and hops.
Patrick adds the dry malt extract to make the wort.
We monitor the temperature carefully to ensure the wort doesn’t boil.
Mmmm! Fresh, delicious hops!
Dennis inspects the hops. Smells like beer…or something.
Patrick transfers the wort to be cooled and strained.
The cooled wort is transferred to the vessel where it will ferment for a couple of weeks as the yeast does its magic.
Patrick measures the ABV level in the first batch. Looks good!
The beer is transferred from the fermenting vessel to the bucket for easy bottling.
Dan bottles the flat beer so that it can condition and naturally carbonate.
Corinne caps and seals with the handy crimper.
The first case!
The finished product. Thanks to Thiago for the label design.