Garrett Crowell

[levifunk1]

ElkSherpa, Head Brewer at Jester King.

 

[jeblikesbeer]

Garrett why do you make such tasty beer?

 

[BusinessSloth]

Head Brewer at Jester King.

You're aware that he is in fact a member on this site? I'm not sure to tag him or not if it's supposed to be secret skwerl stuff.

 

[levifunk1]

You're aware that he is in fact a member on this site? I'm not sure to tag him or not if it's supposed to be secret skwerl stuff.

Nope. Didn't know that. That's why this is a request. Come out of hiding and play!

 

[BusinessSloth]

Nope. Didn't know that. That's why this is a request. Come out of hiding and play!

I'll PM him later tonight and see if he's interested. Don't want to out him or anything

 

[lb304854]

You're aware that he is in fact a member on this site? I'm not sure to tag him or not if it's supposed to be secret skwerl stuff.

We already know it's MarkIntihar.

 

[Josh2]

I thought it was backfat in it for the long con?

 

[ElkSherpa1]

Hey dudes!

 

[jeblikesbeer]

Epic username!

 

[levifunk1]

Hey dudes!

Hey!
1.) Do you want to be besties with degardebrewing and me? Too late.
2.) Do you do any Turbid Mashing? And if so, which beers result?
3.) How do you guys crush your fruit?

 

[ElkSherpa1]

Garrett why do you make such tasty beer?

It is a moral imperative.

 

[ElkSherpa1]

Hey!
1.) Do you want to be besties with degardebrewing and me? Too late.
2.) Do you do any Turbid Mashing? And if so, which beers result?
3.) How do you guys crush your fruit?

1.) I was really hoping I could get in on that triple friendship, but you know...nobody wants a third wheel. You win some, you lose some.

2.) We turbid mash all of our spontaneously fermented beers. None have been released yet, but the results are already more than encouraging! Last year (2013) we brewed two turbid mash batches (~18bbls each) and they've been in puncheons for a little over a year. This year we brewed 10 turbid mash batches (~18-20bbls each).

3.) We don't crush everything and we're still experimenting with different methods to see what works best for us. We've found that uncrushed fruit, especially berries and grapes, get pretty acetic.

We receive IQF (individually quick frozen) berries. Raspberries and blackberries arrive as crumbles and juice. We pump them into a tank and blend with mature, sour barrel stock. With grapes, we've crushed them with a wine crusher/de-stemmer we borrowed from a nearby winery. For Aurelian Lure, the apricots were de-pitted by simply pulling them apart in halves. We put the apricot halves in vertical barrels with the head removed. For Omniscience & Proselytism, we cut the green tops off the strawberries, halved them, and put them in an open top barrel, just like Aurelian Lure.

We employ wine making techniques to our fruit beers. Anything that goes through open refermentation (Grape beers, O&P, AL) gets punch-downs, where the cap of fruit that floats to the top is pushed back down into the beer twice daily.

Maybe in the future we'll crush some fruit with our feet!

 

[ElkSherpa1]

Epic username!

Coincidentally, my preferred username in the past has been "gmclikesfood".

 

[jeblikesbeer]

Coincidentally, my preferred username in the past has been "gmclikesfood".

food helps to drink more beer also theres some great food you can make with beer

 

[levifunk1]

1.) I was really hoping I could get in on that triple friendship, but you know...nobody wants a third wheel. You win some, you lose some.

I was saying too late, you already are!

2.) We turbid mash all of our spontaneously fermented beers. None have been released yet, but the results are already more than encouraging! Last year (2013) we brewed two turbid mash batches (~18bbls each) and they've been in puncheons for a little over a year. This year we brewed 10 turbid mash batches (~18-20bbls each).

10! Heck yea! That's about what I'm aiming to do this coming winter if things go as planned.

3.) We don't crush everything and we're still experimenting with different methods to see what works best for us. We've found that uncrushed fruit, especially berries and grapes, get pretty acetic.

We receive IQF (individually quick frozen) berries. Raspberries and blackberries arrive as crumbles and juice. We pump them into a tank and blend with mature, sour barrel stock. With grapes, we've crushed them with a wine crusher/de-stemmer we borrowed from a nearby winery. For Aurelian Lure, the apricots were de-pitted by simply pulling them apart in halves. We put the apricot halves in vertical barrels with the head removed. For Omniscience & Proselytism, we cut the green tops off the strawberries, halved them, and put them in an open top barrel, just like Aurelian Lure.

We employ wine making techniques to our fruit beers. Anything that goes through open refermentation (Grape beers, O&P, AL) gets punch-downs, where the cap of fruit that floats to the top is pushed back down into the beer twice daily.

Maybe in the future we'll crush some fruit with our feet!

We did cranberries whole and those little bastards love floating. It still worked, but I think next time we'll crush them. I was thinking about just buying a fruit crusher and crushing everything. Thought I'm not sure if it would help or hurt the process of racking the beer off fruit at the end... I still need to figure out the best way of doing that step.

Crush fruit with your feet...now that's a funky beer

 

[stupac2]

We did cranberries whole and those little bastards love floating.

Yeah, that's how they harvest them. Flood the bog, run a thing over that picks them up. Apparently if they don't float they're not ripe, or something.

 

[jeblikesbeer]

Crush fruit with your feet...now that's a funky beer

you are the funk man after all levifunk colab on dat foot beer

 

[levifunk1]

Yeah, that's how they harvest them. Flood the bog, run a thing over that picks them up. Apparently if they don't float they're not ripe, or something.

Yea, I know. The cranberry bog is just down the road from the brewery

 

[jeblikesbeer]

Yea, I know. The cranberry bog is just down the road from the brewery

so thats what they do with land in Wisconsin...

 

[SwoldierBoiTellEm]

If this has already been answered elsewhere, I'm sure someone will link me, but how do you come up with the names of your beers? Definitely some of the most unique I've seen! Thanks for doing this!

 

[degardebrewing]

1.) I was really hoping I could get in on that triple friendship, but you know...nobody wants a third wheel. You win some, you lose some.

Three's more fun.
Time to start the small American spontaneous society.
Just dont expect Levi to send you any beer.

 

[ElkSherpa1]

If this has already been answered elsewhere, I'm sure someone will link me, but how do you come up with the names of your beers? Definitely some of the most unique I've seen! Thanks for doing this!

We have an in house artist/aesthetic czar, Josh Cockrell, who does our design work and names the beers. He's also my roommate, pilsner drinking, and bicycle riding pal.

 

[ElkSherpa1]

Three's more fun.
Time to start the small American spontaneous society.
Just dont expect Levi to send you any beer.

American Spontaneous Society! "A.S.S."

Come on Levi, send me some beer!

 

[degardebrewing]

American Spontaneous Society! "A.S.S."

Come on Levi, send me some beer!

Ill order the sequins...

 

[SSTroller]

I was saying too late, you already are!

We did cranberries whole and those little bastards love floating. It still worked, but I think next time we'll crush them. I was thinking about just buying a fruit crusher and crushing everything. Thought I'm not sure if it would help or hurt the process of racking the beer off fruit at the end... I still need to figure out the best way of doing that step.

Crush fruit with your feet...now that's a funky beer

You could get a fruit crusher...or you could hire these guys?


Wakeboardin' Wild Ale

 

[levifunk1]

I'll send you both beers now that we are BFFs4lyf. PM address degardebrewing ElkSherpa .

 

[SeaWatchman]

I loved Atrial both times I've had it. And your strawberry one that rbald42 brought over to my house.

Question: Would you be willing to sign a pledge to never call your spontaneously fermented beers lambics? That way levifunk can stfu.

 

[ElkSherpa1]

I loved Atrial both times I've had it. And your strawberry one that rbald42 brought over to my house.

Question: Would you be willing to sign a pledge to never call your spontaneously fermented beers lambics? That way levifunk can stfu.

Thanks for the kind words!

Can we call them LamTex™, or Texbic™?

 

[stupac2]

Thanks for the kind words!

Can we call them LamTex™, or Texbic™?

Call them LaTeX. I'm sure no one will have a problem with that.

 

[SeaWatchman]

Thanks for the kind words!

Can we call them LamTex™, or Texbic™?

Lambico tejano.