Garrett Crowell

[ElkSherpa1]

Delicious Fredericksburg peaches from right down the road! I ate 10 peaches while we were putting them in a tank and they were the best peaches I'd ever had.

 

[stakem1]

Can you give any details about the collab beer with Dany called Del Rey?

 

[ElkSherpa1]

Can you give any details about the collab beer with Dany called Del Rey?

It's a saison! But really, we brought a fun ingredient with us, and used some stuff Dany had too.

 

[stakem1]

It's a saison! But really, we brought a fun ingredient with us, and used some stuff Dany had too.

Spoken like Dany himself...only significantly more understandable and equally intriguing/frustrating.

 

[Dunt1]

It's a saison! But really, we brought a fun ingredient with us, and used some stuff Dany had too.

So Saison
Much Prignon
Very Fantome
Wow

 

[mrk_d]

It's a saison! But really, we brought a fun ingredient with us, and used some stuff Dany had too.

Any hints? Trying to decide whether to pick up a bottle or just stick with 3F geuze

 

[Beerontwowheels]

Any hints? Trying to decide whether to pick up a bottle or just stick with 3F geuze

I don't see Armand on here doing an AMA (but I wish he would!). Support JK and Fantome! Just bought two bottles myself!

 

[BusinessSloth]

While a true Berliner might be hard to brew, I think the new version of Le Petit Prince is pretty close to everything I'm looking for in a Berliner, and is overall a stellar beer. People tend to dismiss that beer, at their own peril and my gain.

Yes! There's nothing like throwing back a whole 750ml and you don't even feel buzzed, but rather refreshed.

 

[gueuze_goon]

Saw this when I searched, Truffles?!

"75cl, new exclusive collab. brew Anno 2014, with truffles, from De Hopduvel Gent, complex brew, floral/fruity and slightly spicy/sweet, balanced, cloudy, small head, good brew, yet expensive!"

 

[BusinessSloth]

Hey ElkSherpa, just to verify, you guys open at 4PM next Friday the 20th? Need to know so I can take off work or do a half-day.

 

[ElkSherpa1]

Hey ElkSherpa, just to verify, you guys open at 4PM next Friday the 20th? Need to know so I can take off work or do a half-day.

That's correct, we open at 4PM on Friday, June 20th.

 

[BusinessSloth]

That's correct, we open at 4PM on Friday, June 20th.

Thanks! Can't wait!

 

[buzzword]

That's correct, we open at 4PM on Friday, June 20th.

YEAAAHHHH 4/20!!!!

 

[danyP]

It's a saison! But really, we brought a fun ingredient with us, and used some stuff Dany had too.

you become a Ftome Specialist Stakem !!

 

[danyP]

So Saison
Much Prignon
Very Fantome
Wow

.. many thanks Elk !!!!

 

[sacrelicio]

you become a Ftome Specialist Stakem !!

Ftome? Like FTowne ?

 

[FTowne1]

Ftome? Like FTowne ?

I've only had a few, but I loved them all.

 

[sacrelicio]

I've only had a few, but I loved them all.

Well, sounds like you're getting your own beer from danyP

ISO: FTome

 

[FTowne1]

Well, sounds like you're getting your own beer from danyP

ISO: FTome

 

[Lutter]

Question that I keep forgetting to ask when I'm at the brewery....

Does TX count barrels of beer when the beer is sold or manufactured? (For tax or other purposes) IE: if you hold onto a beer in a barrel from 2013 and use that beer that is bottled & sold in 2014, does that count towards your total for 2013 or 2014?

Conversely, are y'all anywhere near the 10,000 bbl limit that brewpubs face in TX? Last number I heard was for 2012 and it was around 1500-ish, iirc.

Also... is Black Metal ever coming back or has it gone the way of the dodo?

 

[tx_beer_man]

Also... is Black Metal ever coming back or has it gone the way of the dodo?

THIS

 

[ElkSherpa1]

Question that I keep forgetting to ask when I'm at the brewery....

Does TX count barrels of beer when the beer is sold or manufactured? (For tax or other purposes) IE: if you hold onto a beer in a barrel from 2013 and use that beer that is bottled & sold in 2014, does that count towards your total for 2013 or 2014?

Conversely, are y'all anywhere near the 10,000 bbl limit that brewpubs face in TX? Last number I heard was for 2012 and it was around 1500-ish, iirc.

Also... is Black Metal ever coming back or has it gone the way of the dodo?

Jeff or Ron would be able to answer the first question better than myself. Truthfully, I know little about the details of our retail operations.

We are pretty far from the 10,000 bbl limit. In fact, we made less beer this year than in years past. We're around the 1200bbl mark.

We just brewed Black Metal! ...in Copenhagen with Amager. This is a question we get a lot of. Some incarnation of Black Metal will be brewed at some point but for now there are other projects which take priority.

 

[Lutter]

Jeff or Ron would be able to answer the first question better than myself. Truthfully, I know little about the details of our retail operations.

We are pretty far from the 10,000 bbl limit. In fact, we made less beer this year than in years past. We're around the 1200bbl mark.

We just brewed Black Metal! ...in Copenhagen with Amager. This is a question we get a lot of. Some incarnation of Black Metal will be brewed at some point but for now there are other projects which take priority.

Cool. I'll be there on Friday for your latest opus, so I'll see off I can corner Ron or Jeff for the other side of the question.

 

[Rau711]

ElkSherpa what program do you use to calculate recipes?

 

[BusinessSloth]

Also... is Black Metal ever coming back or has it gone the way of the dodo?

Screw Black Metal. I'm dying to get more Funky Buddha and Uberkind. Hell I know Uberkind makes the base sour beer for a lot of their other stuff. It's just so darn good on it's own though!

 

[Lutter]

Screw Black Metal. I'm dying to get more Funky Buddha and Uberkind. Hell I know Uberkind makes the base sour beer for a lot of their other stuff. It's just so darn good on it's own though!

I opened my last bottle of Uberkind at a share a few week back... it had funked up a lot!

 

[ElkSherpa1]

ElkSherpa what program do you use to calculate recipes?

We have used ProMash in the past, but recently I have been using www.brewersfriend.com. It's a homebrew calculator, but the results scaled up on our brewhouse seem to work just fine with a few tweaks for hopping rates.

 

[doobiegoobie]

We have used ProMash in the past, but recently I have been using www.brewersfriend.com. It's a homebrew calculator, but the results scaled up on our brewhouse seem to work just fine with a few tweaks for hopping rates.

What are some of the things you've learned about scaling up homebrew recipes for a commercial system?

 

[ElkSherpa1]

What are some of the things you've learned about scaling up homebrew recipes for a commercial system?

Whirlpool additions of hops and spices need some tweaking from homebrew scale recipes. When homebrewing, whirlpool time is very short. On our 30bbl brewhouse, we whirlpool for 30 minutes, and rest for 30 minutes. So, the wort spends an extra hour in the kettle at temperatures above 210F and thus extraction from hops and spices is much greater.

 

[drgarage1]

Whirlpool additions of hops and spices need some tweaking from homebrew scale recipes. When homebrewing, whirlpool time is very short. On our 30bbl brewhouse, we whirlpool for 30 minutes, and rest for 30 minutes. So, the wort spends an extra hour in the kettle at temperatures above 210F and thus extraction from hops and spices is much greater.

Very interesting. Have you experimented with whirl pooling below 200 but above pasteurization temp, like ~185? I've found it's maximum flavor extraction for hop flavor.