gtpro
Well-Known Member
I was at a beer tasting a couple weeks ago, great fun and I got to talk to some micro and homebrewers. One dude was just a distributor of Belgian and European styles, not a brewer himself. He seemed pretty knowledgeable about different styles and what goes into them but he said one thing thing that stuck out as seeming a bit out there.
And I am paraphrasing here.
He mentioned that some Belgian monastery-style beer was brewed in large open fermentation vessels on the top floor of buildings with the windows wide open, resembling chicken coops. This allows the natural yeast strains that exist in and around the brew house to freely inoculate the beer.
I just dont see how these world renowned breweries could produce any shred of consistency between batches if they just let wild yeast and bugs set up camp in their precious wort.
And I am paraphrasing here.
He mentioned that some Belgian monastery-style beer was brewed in large open fermentation vessels on the top floor of buildings with the windows wide open, resembling chicken coops. This allows the natural yeast strains that exist in and around the brew house to freely inoculate the beer.
I just dont see how these world renowned breweries could produce any shred of consistency between batches if they just let wild yeast and bugs set up camp in their precious wort.