In this episode, we started a discussion of one of brewing’s more complex subjects: water profiles and adjustments. All brewers know that water is a main ingredient in brewing, but many don’t know just how important water can be to your end results. It can be as simple as bad unfiltered water leading to bad beer with an extract or as complicated as modifying sulfate and bicarbonate additions to distilled water to make a Helles like they would in Munich with an all grain brew.
In this episode, talk about working with your wood. Wood aging of beers, types of wood and methods of getting the best out of each way you can add wood to your brews. Plus, we pulled in the Barrelmaster from Rahr and Sons Brewing, Austin Heisch, to help us talk about all of that and barrel maintenance. So, whether you have a barrel or just want to keep it simple using chips, prepare yourself for dumb wood jokes and good wood info so you can be ready to put your wood in it.
In this episode, we continue on the Belgians subject we started previously by focusing on one of the most commonly brewed summer styles: The Saison. BJCP category 25B under the Strong Belgian Ales. It’s a style that goes well with lack of temperature control and ends up nicely dry and refreshing, while retaining a large amount of crisp flavor character. Making it perfectly fit for summer brewing.