Barley Mowat 

A Brewer is Me

with 2 comments

Last Tuesday, I had the singular pleasure of being invited down to Granville Island Brewing to create a beer of my own deviant concoction. Why would GIB, or anyone really, do such a thing? To be honest, GIB’s hoping to score some free publicity from me. You see, they’ve recently installed a growler station down on the island, and it’s not getting all the traffic they’d hope. Throw an impending Brewery Lounge Endorsement on the deal, and the thinking is that having ole Chuck along will get folk talking about things.

Sure, there’s a chance that I might see through the ruse and keep mum on the topic, but let’s face it: I’m me, and I have a huge ego. Any external validation of that ego is going to be splashed all over the internet as fast as possible.


Exhibit A.

When GIB approached me about doing a collaboration brew I was, to be honest, confused. Collaborations are typically done between breweries or restaurants, and upon brief reflection I discovered that I was neither of those things. Imagine my shock when, after informing GIB of that sad discovery, they were will still interested.

I sat down with GIB’s brewmaster Vern Lambourne in early November to discuss some ideas. I went in with several ideas queued up because I fully expected any sane commercial brewer like Vern to refuse to pursue my primary concept. It’s everything a profit-focused company like GIB should want to avoid in a beer: a strange style, expensive to make in terms of both time and materials, involves potential brewery-infecting Brettanomyces, and above all, this beer is more prone than usual to going sideways and turning out virtually undrinkable.

However, Vern loved the idea, and a Barley Mowat original was born. The beer in question is a malt-forward golden/pale ale, aged on Brettanomyces in used wine barrels. That noise you heard was every beer geek around you quivering in expectant glee, then awkwardly skulking towards the bathroom. I’m not full of myself here: this style of beer could be mouth-wateringly amazing, if it comes out right. The “if” is the trick: thousands of competing variables will all conspire to make my beer into rancid swill. Choosing this style of beer is risky, but if you somehow luck yourself into an at-bat in MLB, you don’t freaking bunt.


Likewise, if you’re handed the controls of a fireworks display, you logically mash all the buttons at once.

Let’s talk about making the beer. I started writing this section as a blow-by-blow account of how my beer was made. I abandoned this effort when I had the double realization that my beer was made just like every other beer on the planet, and that describing it had resulted in the most boring blog post this site has ever seen, even including that one where I got really baked and just talked about my hands for 5000 words.

Screw that. Select all, delete, problem solved. If you want to know how beer is made, there are a million better stories online, some even with cool videos. Better you go read/watch those then listen to some half-wit who literally brewed his first beer ever 48 hours ago.

Instead of the similarities, let’s focus on what makes my beer different, and let’s start with the recipe. For those of you following along at home with your own 10bbl brewhouse, the grain bill is: 2-row Pale Malt (207.1 kg), Munich 10 (24.2kg) and Cara 20 (10.9kg). All the grain was sourced from Gambrinus, and all the grain was heavy.


Luckily there was a gormless idiot at the brewery willing to lift it into the mill.

I wanted to keep the hop profile low on this guy, so two German hops were chosen in modest volumes. For bittering we picked Magnum (400g), and Perle got the nod for aroma (1500g). As a side note, every time you see “we” or “I” in this article please convert that into “Vern, because Chuck knows nothing about brewing.” I use we/I more for shorthand and convenience than anything else.


Bittering hop addition.
Needless to say, this isn’t an IPA.

All in all, things went fairly well, and I had more fun that I figured possible when participating as manual labour in what is, after all, an industrial manufacturing process. I also found the tips and tricks of the actual brewing process as executed by Vern at Granville Island to be insightful and enlightening. It’s all well and good to know that lautering involves straining the spent grain from the wort, but it’s another thing entirely to actually see the process executed in front of you.


And to also execute the removal of 550lbs of spent grain.

As you read this, the wort is slowly being converted into beer by the healthy culture of scotch ale yeast that now calls unitank #3 home. Once fermentation is complete (and after a suitable pause in a bright tank), the proto-beer will be racked to four barrels of used wine barrels from Red Rooster.

Into the barrels will be pitched two varieties of Brettanomyces (two barrels per strain). B. clausenii and B. lambicus get the nod here. The hope is that B. clausenii will add fruity esters and aroma while leaving the heavy lifting of getting Da Funk on to its loutish cousin B. lambicus.

Each barrel will produce a cask, giving some potential for big variation for Chuck’s Beer a la cask. The tap version, though, will be the result of all of the above blended.

So there you go, that’s my beer in a nut shell. All it needs is a name (although I do like this rendering on Twitter as an early front runner). I’ll post updates on Twitter, and maybe even a bigger update here when I have enough info. For now, though, I’ll leave you with this shot of my precious being oxygenated en route to primary.


Sometimes O2 in a beer is a good thing.

Written by chuck

January 30th, 2014 at 3:14 pm

Posted in Beer and You

Tagged with ,

2 Responses to 'A Brewer is Me'

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  1. “they’ve recently installed a growler station”

    thanks! .. i had no idea. 🙂
    this will be my next visit.

    Matt

    30 Jan 14 at 21:30

  2. @Matt – The best part is that the station serves only Vern’s beers. Right now it’s their bourbon barrel aged imperial chocolate stout.

    chuck

    31 Jan 14 at 08:34

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