Nice Write-Up on Notch's Brewing Process for their new Berliner

[Aaron from the Wood]

It was just released today and I'm looking forward to it.

.....
"Over the past 3 years I have discussed multiple methods with everyone who would discuss Berliner Weisse with me, including many discussions Will Meyers from CBC. A few summers ago while we shared a overlapping brew day at the old Mercury brewery, I talked about a methodology in Ron Pattinson’s book Decoction where German brewers a century ago were “kettle” souring their beers. As one would guess, Will was already onto this process and shared a bit about his CBC experiences. In the years since, I’ve read all about kettle souring. It has become more popular in small breweries in the US, mostly for isolation of the lacto bacteria, and the ability to kill it before hitting your fermentation cellar – thermal death curves and all that. This was absolutely necessary to ensure we isolated the lacto fermentation and control its impact, and most importantly, that it did not affect other beers in production. Just the fact that Ipswich head brewer Dan Lipke, even LET me brew a Berliner in their facility was a miracle, but we had a sound plan and he let me at it. My Dan Lipke gratitude list grows longer by each week."
.....

http://www.notchbrewing.com/2014/07/08/hootenanny-berliner-weisse/

 

[tehzachatak]

It was just released today and I'm looking forward to it.

.....
"Over the past 3 years I have discussed multiple methods with everyone who would discuss Berliner Weisse with me, including many discussions Will Meyers from CBC. A few summers ago while we shared a overlapping brew day at the old Mercury brewery, I talked about a methodology in Ron Pattinson’s book Decoction where German brewers a century ago were “kettle” souring their beers. As one would guess, Will was already onto this process and shared a bit about his CBC experiences. In the years since, I’ve read all about kettle souring. It has become more popular in small breweries in the US, mostly for isolation of the lacto bacteria, and the ability to kill it before hitting your fermentation cellar – thermal death curves and all that. This was absolutely necessary to ensure we isolated the lacto fermentation and control its impact, and most importantly, that it did not affect other beers in production. Just the fact that Ipswich head brewer Dan Lipke, even LET me brew a Berliner in their facility was a miracle, but we had a sound plan and he let me at it. My Dan Lipke gratitude list grows longer by each week."
.....

http://www.notchbrewing.com/2014/07/08/hootenanny-berliner-weisse/

Is it canned? This is really the only thing I care about.

EDIT: No, no it is not. Dammit, how hard is this? Why is NEBCO the only brewery that can do this?

 

[Aaron from the Wood]

Is it canned? This is really the only thing I care about.

EDIT: No, no it is not. Dammit, how hard is this? Why is NEBCO the only brewery that can do this?

This is what Chris Lohring had to say about it, so crossing my fingers for the future:

Thanks for the interest y'all. This gets packaged next week and will hit retail just after the 4th. While BW cans would be a dream come true for me, I needed to take small steps first - mostly draft with a some 22s as well. 22s should land at about $5, draft equal to what Left of the Dial sells for in a pint. So, this is a one-off brew to test out the brewing method and to get some feedback on the beer itself. Based on that, we'll try to move it to a more consumer friendly package (much like the path Left of the Dial took). Cheers.

 

[tehzachatak]

This is what Chris Lohring had to say about it, so crossing my fingers for the future:

Thanks for the interest y'all. This gets packaged next week and will hit retail just after the 4th. While BW cans would be a dream come true for me, I needed to take small steps first - mostly draft with a some 22s as well. 22s should land at about $5, draft equal to what Left of the Dial sells for in a pint. So, this is a one-off brew to test out the brewing method and to get some feedback on the beer itself. Based on that, we'll try to move it to a more consumer friendly package (much like the path Left of the Dial took). Cheers.

Fair enough!

 

[stakem1]

Was confused...then realized notched brewing =\= three notch'd brewing

thank goodness

ISO

 

[drgarage1]

Good write-up. I've only made one Berliner, but I kettle-soured it, and I was extremely pleased with the results. It was plenty sour, with no off flavors.

 

[TripleSixHoppia]

I'm pretty meh on kettle souring. I understand it from a commercial perspective. But when lacto and brett are together in a bottle under pressure, magic happens. My bottles are ready to go in 4-6 weeks, but at 6 months they are singing.

 

[drgarage1]

I'm pretty meh on kettle souring. I understand it from a commercial perspective. But when lacto and brett are together in a bottle under pressure, magic happens. My bottles are ready to go in 4-6 weeks, but at 6 months they are singing.

Totally -- to be clear, my berliner also has brett and even Pedio. But kettle souring got to a nice base sourness that has just been improved and made more complex as it's aged.