Property-grown barley, hops, and fruit are the engines that energy the beers at Macallen Farm and Brewery, and multigenerational farmer (and brewery founder) Ryan Allen embraces agriculture as a artistic instrument in his brewing course of. Whether or not it’s heirloom barley varieties grown in intentional methods to optimize taste profiles, or it’s Cascade hops that he lets hold for further weeks to develop deeper fruit notes, there are few variables that he’s not keen to check and push in pursuit of the proper taste and aroma.
On this episode, Allen discusses:
- rising heirloom barley for style earlier than yield
- selecting beer types for various barley varieties and harvest situations
- brewing take a look at batches of each recipe, every year, to regulate recipes to the brand new crop
- climate impression on progress and taste in barley
- controlling for pests by way of strategies corresponding to crop rotation
- adjusting water profiles to enhance year-to-year barley taste modifications
- malting in-house for a further layer of management
- selecting when to select C-hops to optimize citrus and mango flavors
- various the choose instances for a single hop selection to attain totally different expressions
- managing dry whole-cone hops within the brewhouse
- rising and processing estate-grown fruit for beer
- juicing the fruit, then utilizing the skins for shade adjustment
And extra.
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