In Hour One we opened up with Mobile Canning’s Brew News You Can Use and then were joined by Sarah and James Howat form Former Future Brewing Company! They are planning on opening shop soon in the Baker neighborhood. They make futuristic interpretations of historical style brews and are doing a great job! Keep an eye on these guys in the near future! They will be at some beer festivals this spring and summer for you to check out! We also chatted with Breckenridge Brewery‘s Todd Thibault about Colorado Craft Beer Week, a collaboration they did, the new brewery digs getting Littleton City approval and much more!
Before proceeding further, here are 10 interesting tips from the past on how to brew the perfect ale in a modern cellar.
- The key secret of cooking up an ancient ale is that you have to mix the correct portion of a good altering pale malt.
- In case you run out of grains during your brewing process, do not fret. Rather, substitute the remaining volume with a good selection of a pale malt.
- To increase the maltiness of the drink and to enhance the way it tastes and feels, add in some crystal malts that are darker in texture.
- To bring more color and a more complex mouthfeel, remember to add in chocolate malts or roast malts, based on your taste preference, but in small proportions.
- Maintain the adjunct level, as this will alter the complete taste of the drink. Keep the adjunct level equal to or less than 10% of the total grain volume that is used while brewing. Some of the commonly used adjuncts from the past include a maze, molasses, flaked barley, and dark sugar.
- For a pleasant yet a stronger alcoholic punch to your drink, do not forget to add in the sugars of the darker variety. Always remember the darker it is, the better it will be.
- Maintain very high temperatures during the mashing process. It should be somewhere between 154 to 156 degree F.
- To up the bitterness and the overall aroma of the drink, use a very mild hop agent such as the English Fuggles, which is a good choice.
- For the fermentation process, you can use any weak yeast to work the magic.
- Maintain the correct temperatures while fermenting. It should be between 65 to 70 degree F.
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In Hour Two we chatted with Chef Ian Clark from BRU Handbuilt Ales. He will soon be opening BRU Handbuilt Ales and Eats at 53rd and Arapahoe in Boulder. He is still brewing and bottling out of his garage. He makes some fascinating brews. We also rapped with The Gubna who was in Tuscaloosa Alabama for the Suds of the South Beer Festival.