Episode 68 - Simmzy's Second Story With Herbie

drew's picture

What happens when your pub chain wants a brewery but has no room? You make room! When Brian Herbertson joined the Simmzy's group, that was his challenge. The answer - stick it on the second floor! Together we sit down and discuss just how you put a brewery on the second story, tackling supplying a whole chain with beer from one location and his spin on the summer's new hit style - Brut IPA. We also get some great feedback on Speed Brewing and Drew butchers the Polish language, again. We cover punks in the news, alcohol in the industry, the British Museum, homebrew charity and answer your questions!

Episode Links:

Episode Contents:

00:00:00 Opening & Our Sponsors

00:03:32 Announcements & Feedback

00:14:23 The Pub

00:30:10 The Library - British Museum

00:36:34 The Brewery

00:44:32 The Lounge - Herbie & Simmzy's

01:31:49 Q&A

01:41:49 Quick Tip & Something Other Than Beer

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American Homebrewers Association

 

BrewCraft USA Craftmeister

JaDeD BrewingJaded Brewing

Mecca Grade MaltMecca Grade Estate Malt

  PicoBrew

Wyeast Labs

YCH Hops

 

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jpseattle
jpseattle's picture
Brut

Interesting style description.  I guess the article that you guys are referring to is this?

http://www.thebeerscholar.com/beer-scholar-cicerone-blog/2018/3/28/brut-...

It seems like I've had something like this several years ago when I was working in Belgium, and it was really nice, but I wasn't making beer then.  They even served in champagne flutes.  Apart from the amalyse addition, this process seems very similar to making to dry beers using Saison yeasts + late hop additions.  Targeting the champagne zone, Nelson seems like it would be a good starting point.  I'll probably try it.

I do have a comment/question on high carbonation.  In my experience, bottle conditioning in cork & cage Belgian bottles is subjectively better than my efforts at high carbonation using kegs.  It might be that popping a cork puts my mind in a better place, but I think that this is a real thing.  Oxygen-free transfer to kegs is SO much easier than bottling, but the traditional packaging seems to make for qualitatively better carbonation.  Does anyone else think this?

While I really like the idea of the beer itself, I respectfully suggest that we should call this style "Brut" without adding the letters "IPA" to the name.  Unless the new rule is that any hop forward beer must have "IPA" in its name, it's getting silly.