In our quest to perfect our overall stout profile we have been experimenting with changes in the recipe and the mash/fermentation temperature. This will affect the flavor profile in, hopefully, positive ways, however there is another critical component to creating a complete dry stout: the pour. A proper dry stout pour requires Nitrogen to provide a rich, creamy head without over carbonating the beer, but bottling stouts with Nitrogen is not an easy task. However, Left Hand has created a process to bottle their milk stout with nitrogen. This has helped to drive the sales of their amazing stout up since the bottle used upholds the integrity of their beer. And, to guarantee ours is presented exactly as we envisioned, we are trying to do the same.
Why is Nitrogen important? Beer is carbonated by the having it absorb CO2 into the solution. However, to capture the thick, creamy head and cascading effect found in stouts another gas must be introduced into the mixture. This gas in Nitrogen. The main difference is that Nitrogen is difficult to absorb into a liquid and will, therefore, dissipate much more quickly than CO2. Picture Guinness’ cascading effect vs. a normal beer pour to help understand the difference utilizing nitrogen will have on a beer. Generally, a widget is used to disturb the beer and create the bountiful head on beers packaged with Nitrogen. Left Hand utilizes its bottle design along with a vigorous pour to achieve the same effect.
This unique pour is what we are striving to create. We have a few ideas as to how to recreate this process in a large scale production facility, and are experimenting with small batches to ensure, when the time comes, we will be able to recreate this process in abundance. We will continue to update on this process as we strive to perfect it, and are looking forward to the day when everyone will be able to experience the difference that a Nitrogen pour offers.
In brewing there are many different types of systems that are used. The most basic is a two kettle system comprised of a mash/lauter tun and a boil/whirlpool. In order to speed up the brewing process you can break off different parts of that process in to designated vessels. For example, a stand alone whirlpool will remove an hour from the process.
There are also various ways to heat your vessels, the most popular of which (these days at least) is steam. In the past people used direct fire, wood or gas, and there are still gas fired brewing systems in use today. Steam is more efficient but some people hold to the thought that direct fired kettles physically modify the starches and give the brew a better flavor.
Our R&D system at Eventide is a two kettle, direct fired system with a heated re-circulation loop for the mashing tun. The re-circulation loop is heated by passing through a worm in the hot liquor tank. The system is both gravity and pump operated utilizing gravity for mashing in and for sparging out. For our future brewery, which is currently in the design phase, we are planning to use a two kettle, steam fired system. Due to the size constraints this appears to be the best route for us. However, future plans will involve a multi-kettle system to expedite the brewing process and allow for a large increase in production.
Pictured below is multi-kettle brew system which is similar to what we’ll eventually hope to have on site.
If you have followed our blog for a while you probably have noticed a few dogs popping up both expectedly and unexpectedly in photographs. We are huge lovers of dogs, with just about everyone on the team having 1 or 2 dogs. One of our favorite dogs is Squidgee. She is a Shar-Pei/Lab mix and has more personality than you would expect in an animal, almost like she has her own agenda. She has been following the blog for a while, mostly from across the room on her cow blanket, and recently she has decided that she wants to have her own post series. We asked her what she wanted to write about and she said, “getting fit, I want to be able to run a 5K”. We know it is not a beer topic but she has decided to get in shape, and it is for a good cause, so we decided to give her the opportunity to tell her story. Below is the beginning of Squidgee’s journey to go from Couch to 5k in nine weeks.
“I overheard the pack leaders talking the other day about the shape of the business and how it was really taking off. After a good chew on the coffee table leg, I thought to myself that I could use a bit of conditioning to whip myself into shape. My paws have been hurting a bit more than normal and I no longer can chase my yellow ball like I used to. Mostly, I’m just tired all the time, and am finally tired of being tired. I have decided that if they can get their business into a dynamic shape, then I can get into physical shape as well. So, I decided to do the Couch to 5k and prepare for the 5k Walk to End Violence Against Women. I figured the couch is a good place to start because that is where I lay when no one is looking. I look forward to meeting all the new people there and getting in shape for a good cause.”
— Squidgee Face (one of Eventide’s many loveable pets) —
We will keep you posted on twitter as to how she is doing.
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