Month: December 2018

FOR THIS WEEK, WE’RE ALLOWING BARLEY TO TAKE A BACKSEAT TO “ALTERNATIVE” BREWING GRAINS, ALSO KNOWN AS ADJUNCTS.

Adjuncts are unmalted grains or grain products added to the mash to supplement the main mash ingredient, barley.

Rye, a close relative to barley, is often used in baking, whiskey, vodka, animal feed, and even beer. In fact, rye served as the primary brewing grain in Germany until the 15th century. Consequently, after a run of bad harvests, it was decided this cereal grain was only suitable for baking bread, as barley transitioned into one of the four ubiquitous ingredients in beer-making. This, of course, was formalized in the Reinheistgebot, the famous German Beer Purity Law of 1516. Afterwards, rye beer, known as Roggenbier, virtually disappeared in Germany. It wasn’t until 1988 that this specialty beer resurfaced in Bavaria.

IN RECENT YEARS, RYE HAS SEEN A REVIVAL BY AMERICAN CRAFT BREWERIES.

The modern version of Roggenbier is typically around 5% ABV and has a rich grain flavor somewhat like pumpernickel bread – typically with rye composing up to 50% of the malt bill. Some brewers have even experimented with adapting rye beer into a hybrid India Pale Ale (“Rye-P-A”), giving it a hop-forward flavor profile. When mixed with barley, rye lends complex flavors to beer, with added sharpness and a crisp, dry edge. It can also be kilned to create toasty chocolate or caramel flavors. Depending on other brewing methods and ingredients, rye can be manipulated to create a range of flavor intensities.

One challenge of brewing with rye is that it contains no hulls or husks unlike barley, wheat, and other grains. This outer shell of the grain seed helps to prevent the grains from clumping together in the mashing process. Since rye doesn’t have a hull, it tends to absorb water and cement together. One way to avoid this is by adding rice hulls in the mash to help keep things separated. No flavor is added by rice hulls, they’re used entirely for the purpose of filtering the wort.

ASIDE FROM BARLEY AND RYE, THERE ARE A HANDFUL OF OTHER GRAINS THAT CAN BE USED AS ADJUNCTS IN BEER-MAKING.

Wheat, the most common out of the bunch, has a higher protein content, which provides a fuller body, hazy appearance, and foamy head. Our flagship White Zombie is a perfect example. Also, look for our new Small Batch German Hefeweizen to arrive in tasting rooms this Friday, October 20.

Oats are commonly used in Porters and Stouts, as they contribute a creamy, silky texture and fuller body that complements rich dark beers.

Corn (or maize) is mostly commonly used in the flaked maize form. It imparts a smooth mouthfeel, mild sweetness, and serves to clear haziness. Our Farmer Ted’s Cream Ale showcases the character of corn in this indigenous American beer style that dates back to Prohibition Era.

Rice (not to be confused with rice hulls) lends a crisp and dry character, while adding minimal flavor. It can lighten the color of the beer as well and is a cheaper alternative to barley. 

Sorghum, a lesser known alternative, is a grass from areas such as Australia, Africa and India, that can be used to make gluten-free beer. Brewers typically add sorghum in a highly concentrated syrup form, which can lend sour flavors to beer.

Catawba’s release of our Small Batch Red Rye IPA (Passport Beer #40) paid homage to our REDiculous Red IPA with an interesting twist. Brewed with six specialty malts, the beer has a sturdy malt backbone and deep ruby color. Rye lends complexity to the malt bill with its characteristic spicy notes, complementing the caramel and toasted barley of its Red Ale base. A generous addition of Simcoe and Amarillo hops yields assertive bitterness, while contributing bold aromatics of citrus and pine. This was our first rye beer of 2017, so we hope you’ve had a chance to try it in our tasting rooms!

Cheers!

For tens of thousands of years, honey was known as the “universal sweetener,” being the primary source of sugar in many parts of the world. Some of the earliest alcoholic beverages were made with diluted fermented honey – beer and mead included. Belgian brewers, in particular, have become known for their ales brewed with sugars and spices. The Biere de Miel (French for “honey beer”) may be familiar only to connoisseurs of Belgian beers, but anyone who’s tasted the version produced by Brasserie Dupont has likely gained a profound appreciation for the merits of this style.

BEFORE WE GET DOWN TO BEES-NESS, HERE’S A LITTLE BEER SCIENCE VOCABULARY THAT WILL MAKE IT A BIT EASIER TO DIGEST:

• diastatic enzyme: substance present in malt that has the ability to break down starches into simple fermentable sugars and unfermentable dextrins during the mashing process
• dextrins: polymers of glucose (sugar) formed during the breakdown of starch in the mashing process that contribute to the final body and mouthfeel
• specific gravity: a measure of the density of the wort divided by the density of water
• original specific gravity: measurement of the unfermented wort
• final specific gravity: measurement after fermentation is complete

However, brewing with honey can complicate things because of the microbes. Diastatic enzymes are present in honey, as they are in malt. Their ability to break down starches is manipulated by specific temperature controls during the mashing process.Higher mash temperatures result in the formation of more unfermentable dextrins because the enzymes start to die off. After a certain point, the brewer must stop further breakdown of dextrins so as not to destroy the desired body and mouthfeel of the beer. That’s where the next step in brewing comes into play – the boil.Boiling the wort destroys the diastatic enzymes (as well as any preexisting yeasts or bacteria), which prevents the dextrins from being degraded into simple fermentable sugars that would get “eaten” by the addition of brewer’s yeast. If honey were added to the boiling wort, it would be rendered sterile, leaving little honey flavor in the beer.

ALTERNATIVELY, ADDING HONEY DURING FERMENTATION CAUSES ITS DIASTATIC ENZYMES TO FURTHER BREAK DOWN THE RESIDUAL DEXTRINS.

This decreases the desired dextrin content and increases the desired alcohol content by creating more fermentable sugars to be eaten by the brewer’s yeast. Due to this delicate balance, the most common method for brewing with honey is adding diluted honey during peak fermentation, called “high krausen.” The honey is diluted (with hot pasteurized water) to the original specific gravity of the beer, and then brought down to the temperature of the fermenting beer by placing the liquid into an ice bath.

Diluting the honey deactivates the diastatic enzymes that would have otherwise started to break down the residual dextrins in the fermenting beer. As previously mentioned, a higher mash temperature results in the production of more dextrins. This is crucial when brewing with honey, as more dextrins are needed in order to compensate for the addition of the diluted honey. If there aren’t enough dextrins present, the beer could taste watered down, or the texture could be off-putting when honey is added.

WILD YEASTS AND BACTERIA ARE EVER-PRESENT IN HONEY, WHICH IS ANOTHER REASON WHY IT CAN BE A SOMEWHAT TRICKY INGREDIENT FOR BREWING.

Yeasts and bacteria are held in an inactive state until the honey is diluted with water. At such time, they are freed and able to grow rapidly. Left unchecked, they can contaminate the beer in a way that is unwanted. But properly added and monitored, the yeasts and bacteria contribute to the natural floral and herbal flavors honey lends to beer.

Catawba will release our Small Batch Breezy Brae Biere de Miel on Thursday, September 28, in collaboration with the Southern Appalachian Highlands Conservancy (SAHC). This Belgian-style ale was made with Wild Mountain Bee Honey from Weaverville, NC. $1 from each pour will be donated to SAHC to support their mission of conserving unique plant and animal habitats, and protecting clean water, farmland, scenic beauty, and recreational areas in the mountains of North Carolina and Tennessee. Come out to any of our tasting rooms to support a wonderful cause and try this delicious beer!

Cheers!

THE BERLINER WEISSE IS A BEER OF CLOUDY APPEARANCE AND CLOUDED ORIGINS.

It has been theorized the inspiration for the local sour wheat ale may have been brought to Berlin by Huguenots who fled to Germany in the late 1600s. They likely would’ve been familiar with sour beer traditions of Northern Europe after migrating across Flanders, Brussels, and the Rhineland.Some have credited a 17th century Hamburg brewer with pioneering the style, which was later replicated by brewers in Berlin. Others believe it was already being brewed in Berlin by the late 1500s, well before the previously mentioned influences existed.

By the 19th century, Berlin had become the brewing capital of continental Europe. Napoléon’s troops famously dubbed the local beer the “champagne of the North” due to it’s dry, wine-like characteristics. Wheat in the mash gives the beer a sharper edge as compared to malted barley. Add lactic bacteria cultures and top-fermenting yeast into the mix, and you get a more intense, thirst quenching creation (similar to a wine or champagne) that could impress even the most discerning Frenchman!

Historically, the Berliner Weisse Wort was never boiled and the mashing process was used as a filtering aid since it didn’t go through an actual filtering step.The beer was typically served with a dash of sweet syrup to soften the tart edge, usually of raspberry flavor. Woodruff, a green herbal essence, was also used as a flavor enhancer. Like most historical styles, the popularity of the Berliner Weisse has risen and fallen with the prevailing beer trends of the times. Yet, it has lived on as a regional specialty, an enduring expression of Berlin’s brewing individuality. While some brewers in other areas were adapting their techniques with the times, Berlin’s brewers stayed true to the old ways of top-fermentation combined with the creative use of lactic cultures. Brewers did however stray from spontaneous fermentation with advances in fermentationsciences. As scientists were able to identify the organisms and conditions responsible for the signature Berliner Weisse character, brewers began inoculating the wort with specific yeast strains, allowing the style to be maintained for generations to come. 

OVER TIME, THE CHEMISTRY OF THE BEER HAS CHANGED.

The proportion of malted wheat has decreased from 50% to 30%, and the wort now undergoes a short boil. This serves the purpose of sanitation while allowing protein compounds to be retained – critical to the fueling of Lactobacillus. 

Top-fermenting yeast is added and the beer ferments at standard ale temperatures. Once the desired attenuation is achieved, the wort is sent to kettles for conditioning. The yeast continues to breakdown sugars, and the Lactobacillus enhances the sour bite. The beer is never pasteurized and is usually further conditioned in bottles.

TRUE TO STYLE, THE CATAWBA BERLINER WEISSE IS BREWED WITH A SIGNIFICANT PORTION OF MALTED WHEAT, GIVING THE BEER A BREADY BACKBONE WITH A TOUCH OF SWEETNESS.

It was then soured in the kettle for three days with our house Lactobacillus culture, followed by a short boil and fermentation. The result is a gentle tartness that doesn’t overpower the palate – light, complex, and refreshing.

We hope you had the chance to experience this taste of German beer history at one of our tasting rooms since its release last Thursday (September 7). If not, don’t fret! Catawba’s Oktoberfest is coming up on Saturday, September 30th. Berliner Weisse, as well as our next two Small Batch German-style beers will be available during the festivities!

THE BELGIAN SAISON (FRENCH WORD FOR “SEASON”) HAS BEEN BREWED FOR CENTURIES BY FARMERS IN WALLONIA, THE SOUTHERN, FRENCH-SPEAKING PART OF BELGIUM.

As with most brewing before modern refrigeration, the Walloons took advantage of the cooler months for beer-making, to steer clear of spoilage. It has been said that brewing was also a means to create work for permanent farmhands during the farm’s offseason. The beer would then be stored until the following summer or fall, when it was given to seasonal workers (saisonniers) to boost morale and energy. 

Originally, there was no defined style characteristics of the Belgian seasonal ale. Every farmer had his own recipe for a light, refreshing summer beer, which typically didn’t exceed 3.5% ABV. Nicknamed “Farmhouse Ales,” these beers were brewed in farmers’ homes and barns, spiced with local gruit (a mix of herbs and botanicals) that varied by region. These regional variations are another reason why the Saison never lent itself to strict style identifiers. Around 1000 years ago, hops started replacing gruit, due to their natural preservative qualities and desired bitterness to balance the sweetness of malted barley. By the 16th century, hops had become a core ingredient in beer-making worldwide. Belgian brewers continued to use a mixture of both hops and gruit, however, which resulted in spices remaining a common ingredient in Belgian beers. 

Similar to the session beers of WWI-era England, which came centuries later, Saisons were intended to be refreshing enough to quench the thirst of hard-working saisonniers, yet light enough in ABV that they could still harvest efficiently. Brewers were able to apply creativity to this “style,” crafting recipes that varied from season to season depending on the availability of ingredients. 

DURING THE LATER YEARS OF THE 19TH CENTURY, MANY OF THE TRADITIONAL BELGIAN FARMHOUSE BREWERS WERE PUSHED OUT OF BUSINESS BY MACRO BEER FROM NEIGHBORING COUNTRIES.

Europe’s newfound obsession with pale lagers certainly contributed to stifling diversity of styles, also. Post WWII, small farmhouse breweries began making a slow comeback throughout Belgium – and with them came the return of the Saison. Although modern techniques allowed for more consistency in the final products, Belgian brewers ensured that their country’s deep-rooted brewing traditions would live on. 

Saisons are usually made with a Pilsner-style malt bill, but Vienna and Munich malts can be used to lend complexity to the flavor profile. Aromatic, resinous hops and spice blends provide an earthy, floral character. While not considered a hoppy beer, there should be a recognizable hop element. The distinctive Saison yeast strains produce phenols and esters with flavor descriptors covering the gamut from woodsy, spicy (clove-like), fruity (bananas, pears), and even bubblegum. The addition of Brettanomyces wild yeast during secondary fermentation can be used to create funky, pleasantly musty aromas and flavors, including the always popular “horse blanket.” 

MODERN SAISONS STILL PAY TRIBUTE TO THE FLAVOR COMPLEXITY AND DISTINCTIVE CHARACTER OF THE STYLE.

However, they usually have a higher alcohol content (anywhere from 5% to 8% ABV) than historical examples. With a plethora of exotic spices and ingredients now available, it’s easier for modern brewers to experiment and push the boundaries of this ever-evolving style. 

Come out to our tasting rooms on Thursday, August 31, to try our new Small Batch Wild Berry Saison (6.6% ABV). The beer is part of the Find Your Pint series, a fundraising initiative of 31 WNC breweries to protect the Blue Ridge Parkway. Our refreshing Belgian-style ale showcases the fruity esters of its French Saison yeast strain, amplified by an addition of local blackberries and raspberries during secondary fermentation. 

As the summer months are winding down, it’s time to look ahead to cooler temps – and the beer fest that paved the way for Brewgrass, Queen City Brewers, and all the rest…yes, we’re talking about Oktoberfest!

MANY PEOPLE DON’T REALIZE THERE ARE ACTUALLY TWO BEER STYLES (CLOSELY RELATED BUT DISTINCT) THAT ARE ASSOCIATED WITH OKTOBERFEST.

One is the classic Märzen, and the other is the newer style known as Festbier. Let’s take a look back at the history of Oktoberfest to explore how these delicious lagers came into being…

Prior to modern refrigeration methods, in 18th century Germany and Austria, the brewing season was dictated by a Bavarian brewing ordinance. Beer could only be brewed between the months of September and April, and they strictly adhered, of course, to the Reinheitsgebot, Germany’s Beer Purity Law of 1516. Beer brewed at the start of the brewing season could be safely consumed right away; however, precautions had to be taken to ensure that beers made late in the brewing season (early spring) wouldn’t spoil. Cold cellars and caves were utilized in these areas to keep the beer cold through the warmer months. Those that were brewed and lagered at cooler temperatures were called Märzenbier – “March beer”.

THE FIRST OKTOBERFEST WAS HELD IN MUNICH ON OCTOBER 12, 1810 TO CELEBRATE A ROYAL WEDDING.

The beer served at the event was a Märzenbier that was likely similar to the modern Munich Dunkel – a full-bodied, dark amber lager. The style evolved over subsequent decades until the late 1800s, when Josef Sedlmayr, co-owner of Spaten-Franziskaner Brauerei, began serving what was later considered the definitive Märzen.

Also instrumental in Sedlmayr’s recipe was Anton Dreher of Vienna. Dreher first experimented with pale malts in his family’s brewery while studying the Munich lagering process under Gabriel Sedlmayr, Josef’s father. When Gabriel died in 1839, Anton continued his studies under Josef. It was Anton’s stroke of genius to use these new paler malts to create an amber version of the Munich Lager. Thus, the Vienna Lager beer style was born.

Fast forwarding to 1871, we find Josef adapting the Vienna Lager recipe as a template for a new, lighter Märzenbier. He dubbed his creation Ur-Märzen, meaning “Original Märzen.” Josef brewed the beer again in March of 1872 to be consumed later that fall. During that year’s Oktoberfest, Josef introduced his Ur-Märzen, which proved to be an overwhelming success. Other Munich breweries followed Josef’s lead, and started adopting his popular recipe. This became the modern Märzen, and in turn, the new staple of Oktoberfest!

IT WASN’T UNTIL THE 1970S THAT THE POPULAR OKTOBERFEST STYLE EXPERIENCED ANOTHER EVOLUTION – THIS TIME AS THE FESTBIER.

Even lighter than the Märzen, this new beer was created by the Paulaner brewery in Munich. (Aside: Paulaner is one of six Bavarian breweries that are allowed to call their beers “Oktoberfestbier” for the festival; the Sedlmayrs’ Spaten-Franziskaner is another.) With more people flocking to Oktoberfest from around the world, brewers at Paulaner saw a demand for a refreshing, approachable beer to appeal to the masses. The Festbier, therefore, shifted lighter in color (a deep gold in contrast to the Märzen’s amber hue) and less heavy, while still remaining malt-forward and flavorful. It finishes a bit like the German Pilsner, clean and slightly bready. Interestingly, Festbier is now the only beer style poured during Oktoberfest in Munich, which may surprise American visitors who expect to find the more familiar Märzen.

Catawba’s Festbier Lager is brewed true to style according to modern day Bavarian standards. This easy-drinker showcases its distinctive Vienna malt character. Balanced with a touch of Noble hop bitterness, it finishes smooth and clean. Festbier made its debut last Friday (August 18) at all four of our locations. If you can’t make it out to a tasting room, look for it in 6-pack cans throughout our 5-state distribution area. Festbier will be available through September.

Keep an eye out for announcements about our Catawba Oktoberfest coming in September, which will feature the new Festbier, a Small Batch Märzen, and other traditional German beer styles!

Prost!

A STRONG DARK LAGER WITH A SIMILAR HISTORY TO THE RUSSIAN IMPERIAL STOUT.

British brewers in the late 1700s, seeking to expand their reach into the continental beer market, decided to experiment with their own Plain Porter recipe. An Export version was developed that was stronger and hoppier – natural preservatives to help sustain the beer through its ocean journey to port cities on the Baltic Sea. Thus, the Baltic Porter was born.

Porters, in their early existence, were brewed by blending consecutive mashings together. The style was originally dubbed “entire beer” for its first few decades of existence. This dark ale eventually gained favor with the dock and street workers of London, also known as “porters,” who gave the beer style its slang name that stuck through the centuries.

Once they began exporting to the Baltic region, brewers learned that the journey across the North Sea provided favorable cellar-like conditioning since the journey was cold and relatively short. The higher ABV was welcomed by beer drinkers in the Baltic states, providing fortification against the cold. Later, they sent oak vessels and clarifying agents (isinglass and finings) back to Britain to be used in the brewing process.

Beginning in the late 18th century, the baltic states decided to take baltic brewing into their own hands. Though the London version would continue to be revered as the best, each region had its own twist on brewing techniques for this strong porter, influenced by the availability of raw materials and varying temperature conditions. The farther you travel from London, the less similar Baltic Porters are to their historical origins.

THE BALTIC PORTER IS A HEARTY BEER, DARK IN COLOR, WITH RELATIVELY HIGH ALCOHOL CONTENT (BETWEEN 5.5% AND 9.5% ABV).

As the story goes, the Russian empress believed it to be impossible to brew an exceptional porter or stout without water from the River Thames which runs through Southern England. She famously requested that a steady supply of these London-made beers be kept for consumption by her and her court, since she was very fond of them. Even in 1822 when the Russian government imposed a tariff on almost all British goods, porters and stouts were exempt and deemed a critical import to keep the empress happy.

It has many layers of complexity due to the fact that it borrows components from a few different styles. Sweet, malty, and robust, its flavor notes include toffee, chocolate, caramel, and hazelnut, with hints of licorice and dark fruit possible. The lightly roasted character compliments the beer’s smooth silky quality that creates the perception of full body and mouthfeel.

Baltic Porters typically use cold-fermenting lager yeast, which is a significant departure from its English ale origins, exemplifying the influence of German and Czech brewing methods in the Baltic region. This new hybrid style served to round out the flavors, resulting in an exceptionally smooth dark beer, which may can take several months, or even up to year to fully realize mature flavors and aromas.

Our Small Batch Baltic Porter is on the lighter side of the style guidelines at 6.2% ABV. This, combined with its smooth bottom-fermented lager character, makes it a dangerously drinkable dark beer for any season. Deep mahogany in color, it showcases the full-flavored complexity of the style, leading with rich malt, toffee, and dark fruits such as raisin, plum, and fig.

Cheers!

THE GOSE IS A SOUR BEER STYLE ORIGINATING IN GOSLAR, GERMANY IN THE EARLY 16TH CENTURY.

As the Reinheitsgebot (“German Beer Purity Law of 1516”) dictated that beer would be made with only water, barley, hops, and yeast, German brewers found other ways to introduce creativity into their craft. The Gose (pronounced “goes-uh”), an unusual beer style from Goslar, is a prime example. In honor of the release of our Small Batch Watermelon Gose this Thursday (July 27), here’s a little history on the style!

This began as a spontaneous fermenting brew, meaning no yeast was added since the beer fermented all on its own. However, sometime around the 1880s as the style became more popular and the understanding of yeast more sophisticated, brewers needed to control the fermentation. Their solution was to add top-fermenting yeast and lactic acid bacteria – lactobacillus. Lactobacillus is like yeast in that it “eats up” the sugar in the wort, but instead of converting sugar to alcohol, it converts sugar to lactic acid. This in turn lowers the pH of the beer, giving it a clean, sour taste.

Historically, the Gose was delivered in barrels while still fermenting. The barrels were stored in cool cellars with a hole left open in the top for spent yeast and krausen (foamy head formed during fermentation) to escape. Brewers knew the beer was ready when the krausen stopped pouring out. The beer was emptied from the barrels into tanks and filled into traditional long-neck bottles. The bottles were not closed with corks or caps but with a flor (yeast plug) that rose up the neck of the bottle during secondary fermentation.

LIKE MANY OLDER GERMAN STYLES, THE PRODUCTION HISTORY OF GOSE WAS INCONSISTENT.

During World War II there was only one brewery, Rittergutsbrauerei Döllnitz, left producing the Gose style, and that brewery closed in 1945 – perhaps in part due to having no hope of ever fitting its name onto a T-shirt. Regardless, the brewery closing seemed to signal the end for the Gose. Or maybe not.
Four years later, a small pub opened called Friedrich Wurzler Brauerei. Friedrich happened to work at Döllnitz and knew how to brew Gose. Before he died in the late 1950s, he passed the recipe on to his stepson to continue the tradition. But after his stepson’s death in 1966 and another brewery closing, it seemed yet again that the Gose was destined to go the way of the dodo bird. It wasn’t until the 1980s that production resumed at a different brewery in East Berlin. Outside of a brief disappearance in 1988, the style has continued to be brewed in and outside of Germany to this day.

SIMILAR TO THE BERLINER WEISSE IN ITS TARTNESS, THIS MODERATE ABV WHEAT BEER HAS A CLEAN, SOUR, AND SALTY FLAVOR PROFILE.

Salt and coriander are added to the mix to give it a sharp lemony, herbal character. No hop character is present, and sometimes fruit or syrups are added to tone down the acidity and give it a softer flavor. Our Watermelon Gose employs a non-traditional ingredient, the forbidden fruit, to up the ante on this summer thirst-quencher – a sessionable sour beer infused with a big juicy slice of salted watermelon.

Prost! 

Open fermentation, once the only way beer was fermented, has been largely abandoned over the years in favor of more standardized and repeatable brewing methods. However, as modern day brewers look to the past for inspiration, the process is now being revived, breathing life into long forgotten beer styles.

OPEN FERMENTATION PRESENTS A UNIQUE SET OF CHALLENGES.

Brewers have long been indoctrinated in the virtues of sanitation, from their first days on the job. Any exposure to airborne bacteria or wild yeast strains can lead to off-flavors in beer. For this reason, beer is fermented in airtight tanks that are specially designed to allow gas to escape without introducing air into the liquid.

In an open fermentation situation, all of this is thrown out the window. But there are some techniques that allow brewers to effectively control the environment – including thorough sanitizing before and after each fermentation, enclosing the tanks in an airtight room, and carefully controlling human exposure (by people wearing sanitized boots, gloves, and clothes) to prevent contamination.

TRADITIONALLY, BREWERS USED FERMENTERS THAT WERE EITHER OPEN TO THE AIR OR VENTED TO ALLOW RELEASE OF GAS PRESSURE.

Prior to the advent of modern brewing equipment, these vats were typically made of wood, sometimes lined with copper or sealed in some other way. Wide, shallow open-fermenters were favored by brewers in Belgium, where they mastered the art of spontaneous fermentation using airborne yeasts.

The process was passed down over the centuries, until advancements in yeast cultivation changed the brewing landscape in the early 1900s. As a result, the shallow open tanks were often adapted as “coolships” for cooling hot wort, before another transfer of the liquid into airtight tanks for the yeast addition and fermentation. The extra step was necessary due to the fact that yeast dies at uncomfortably hot temperatures, and refrigeration technology had not yet provided a work-around.

FAST FORWARD A HUNDRED YEARS OR SO, AND MODERN DAY BREWERS ARE TAKING INSPIRATION FROM THE PAST.

Let’s take a look at a few reasons why American craft breweries are now turning back to a more “primitive” era of beer-making:

• Tradition – open fermentation is an old process that pays homage to how beer was brewed centuries ago.
• Esters – the formation of fruity esters is greatly increased in an open fermentation tank due to its shallow construction that maximizes surface area of the liquid and exposure to oxygen. Fruity esters can be a desired flavor in many beer styles, particularly Belgian, German, and other European ales.
• Yeast harvesting – the cream-colored foam that forms on the top of fermenting beer, called “kräusen,” can be easily harvested for reuse. The kräusen consists of spent yeast cells, wort protein, and hop resins. Just grab a sanitized jar and scoop, and have at it!
• Gas – open fermentation allows unwanted gasses to escape the tank into the air, rather than being re-absorbed into the beer. Traditionalists will argue this results in a cleaner tasting beer – the way it was intended to be.

OPEN FERMENTATION WILL BE A NEW ASSET TO THE CHARLOTTE LOCATION.

Our new Charlotte brewhouse will allow Catawba brewers to experiment with open fermentation for the first time, offering new opportunities to fulfill our mission to create and educate, perhaps in some unprecedented ways.

Our open-top vessels will be unlike their historical forebears in that the tanks actually have a thin glass wall for viewing fermentation as it happens. You’ll be able to enjoy a beer and observe the spectacle of bubbling CO2, yeast colonies rising and falling, and the rolling kräusen in a virtual Beer Aquarium!

These one-of-a-kind, hand-made fermenters were made possible through a collaboration with specialty glass manufacturers, Corning, Inc., and tank manufacturer, Marks Design and Metalworks. Everything in the compact brewhouse is designed to be visible and accessible, for a uniquely interactive customer experience.

Stop by our Charlotte tasting room and ask our staff to tell you a little more about the tanks – or share your newfound knowledge with them. Look for beer to fill the open-fermenters very soon, and get ready for a show!