According to beer style guidelines, the "traditional" Scottish ale is a beer low in alcohol and hops, with a slight malt character. It's a session beer from a region that historically didn't produce hops domestically. It is made distinct by the unique qualities of Scottish water, which sometimes lends a slight peaty flavor to the beer.
But as an American I'm not one for subtlety. I want to be beaten over the head by the peat flavor in order to grasp that this is a product of Scotland I'm drinking, which obviously it is not; it's a product of the Berkshires. Peat smoked malt is our not so secret ingredient, and using a relatively high proportion of it is or not so secret technique.
Brew date July 1st. Stay tuned for tasting notes.
- Ezra
Thursday, June 28, 2012
Monday, June 25, 2012
Mixing Metaphors for Business and Pleasure
Greetings all. Long time no post. I thought I'd give a quick update of some of the latest goings on at GBB.
At Glass Bottom Brewery we're carving an exquisite tapestry one block at a time. We're getting our ducks in a row that we may taxi down the runway to flight, freedom, and a brewing license. We're ready to jump into the lion's den, but first we have to learn how to swim with the fishes. Just like our educational backgrounds (I have a BA in International Affairs, Evan's got one in Spanish), we're cobbling together a business from pieces that don't immediately or easily fit together. We're a farm, we're a brewery, we're a three ring circus. A triple threat: we sing, we dance, we brew beer. Okay, we don't sing and dance.
Progress is slow but forward-moving, is I guess what I'm trying to say. We could write a book about the head aches and adventures we've gone through to get this process going, and the ones that are still in store for us in the future, and perhaps someday we will, but that's not what interests me. Expect big updates at some time in the unspecified but near future about our new location and hops farm. For now though, since I'm in it for the brewing, without any further pomp, and only a little bit of circumstance, here are some pictures of our latest brew, a reeaaally large batch of home brewed beer (25 gallons). We transferred a soon-to-be alcoholic beverage through equipment made of stainless steel, brass, silicone, and ceramic, and into a brand new 60 gallon capacity HDPE fermenter, which came to rest finally inside a rather sturdy air conditioned plywood box.
At Glass Bottom Brewery we're carving an exquisite tapestry one block at a time. We're getting our ducks in a row that we may taxi down the runway to flight, freedom, and a brewing license. We're ready to jump into the lion's den, but first we have to learn how to swim with the fishes. Just like our educational backgrounds (I have a BA in International Affairs, Evan's got one in Spanish), we're cobbling together a business from pieces that don't immediately or easily fit together. We're a farm, we're a brewery, we're a three ring circus. A triple threat: we sing, we dance, we brew beer. Okay, we don't sing and dance.
Progress is slow but forward-moving, is I guess what I'm trying to say. We could write a book about the head aches and adventures we've gone through to get this process going, and the ones that are still in store for us in the future, and perhaps someday we will, but that's not what interests me. Expect big updates at some time in the unspecified but near future about our new location and hops farm. For now though, since I'm in it for the brewing, without any further pomp, and only a little bit of circumstance, here are some pictures of our latest brew, a reeaaally large batch of home brewed beer (25 gallons). We transferred a soon-to-be alcoholic beverage through equipment made of stainless steel, brass, silicone, and ceramic, and into a brand new 60 gallon capacity HDPE fermenter, which came to rest finally inside a rather sturdy air conditioned plywood box.
The new and the old fermenter in a side-by-side comparison.
Water heating and storage tank on the far right (Hot Liquor Tank in brewing parlance). Liquid pumps through a heat exchanger coil and into the mash tun for greater temperature control.
From the mash tun we pump sugary wort into the boil kettle.
A closer look at the valves on our new fermenter. Plastic + Stainless Steel Fittings = Headache.
The aforementioned insulated, plywood box for temperature controlled fermentation.
Pretty cool stuff. Hopefully before long we'll have rooms full of it.
Until then,
Until then,
- Ezra, The Beerman
Friday, June 22, 2012
This lumbering plane may someday achieve flight
Wow. Here I am again, writing to no one in particular within the confines of an aggressively mediocre method of communication.
Evan here, the hyper-literate and entirely unconvinced half of this blogging brewing farming partnership. So finding help for a good ol' post shave flopped, but that didn't stop my Dad, myself, and Ezra from putting in some of our own sweat equity. The hops yard may well be full of strange twisting wood and shiny new cable within a few weeks. I'll disclose the address when I finally have a lease signed. Panoramic pictures to follow as well.
I was looking for some feedback from any of the brewing community that cares to give it about cultivars they have found to be successful in our tumultuous New England environment. Please, refrain from recommending Cascade. I know it works, and so do you. Let's not sink into the realm of the obvious here.
Additionally, since I apparently also manage this business (and don't just wallow around trying to figure out how to be a hops farmer) I have some preliminary news. With any luck (hah), Glass Bottom Brewery LLC will sign a lease agreement and be on its way to fed, state, and local licensing for the production and legal sale of beer. For now, we are individual homebrewers providing samples of our homebrewed product to anyone interested in knowing what the future may bring. But within the three months for fed, the two months for state, and another for local, we may well be able to say that Glass Bottom Brewery produces beer. I think a celebratory brew day may be in order, and all parties that have given us encouragement (or insurance, or legal advice, or a guarantees of future business) will be invited. Scottish Ale anyone? I'll let my associate describe it better.
Cheers,
Evan
Evan here, the hyper-literate and entirely unconvinced half of this blogging brewing farming partnership. So finding help for a good ol' post shave flopped, but that didn't stop my Dad, myself, and Ezra from putting in some of our own sweat equity. The hops yard may well be full of strange twisting wood and shiny new cable within a few weeks. I'll disclose the address when I finally have a lease signed. Panoramic pictures to follow as well.
I was looking for some feedback from any of the brewing community that cares to give it about cultivars they have found to be successful in our tumultuous New England environment. Please, refrain from recommending Cascade. I know it works, and so do you. Let's not sink into the realm of the obvious here.
Additionally, since I apparently also manage this business (and don't just wallow around trying to figure out how to be a hops farmer) I have some preliminary news. With any luck (hah), Glass Bottom Brewery LLC will sign a lease agreement and be on its way to fed, state, and local licensing for the production and legal sale of beer. For now, we are individual homebrewers providing samples of our homebrewed product to anyone interested in knowing what the future may bring. But within the three months for fed, the two months for state, and another for local, we may well be able to say that Glass Bottom Brewery produces beer. I think a celebratory brew day may be in order, and all parties that have given us encouragement (or insurance, or legal advice, or a guarantees of future business) will be invited. Scottish Ale anyone? I'll let my associate describe it better.
Cheers,
Evan
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