Struise Brouwers is scrappy, in the perfect sense of the phrase. Small and underfunded from the beginning, they’ve at all times made the perfect of what they’ve, and found out no-cost options to brewing issues. In any case, you possibly can’t spend cash you don’t have.
Right this moment, the brewery operates with a brewhouse that’s as distinctive as their beers—two mash tuns, with inside vessels and screens that elevate and drain the mash, to feed three separate kettles. The group brews 4 turns per day on the system, filling a fermentor one-quarter full as fermentation begins. Over the next days, subsequent brews fill the tank because the rigorously managed fermentation progresses. By adjusting the mash temperatures of every day’s brews, they’re in a position to approximate a step-mash routine with out tight temperature management and automation within the brewhouse.
On this episode, cofounder Urbain Coutteau discusses the artistic and the technical, together with:
- constructing a bridge to stout for Belgian beer fans with Pannepot
- controlling using easy sugars to keep away from astringency
- rebuilding the Pannepot recipe with out spices however with a wild Saccharomyces pressure
- the conceptual framework for his or her distinctive brewhouse setup
- designing a brewhouse to realize particular taste objectives
- controlling fermentation to permit multi-day tank fills with out stressing yeast
- counting on ingenuity greater than funding
- the brewery’s best-in-class water remedy system that almost eliminates water waste
- intelligent use of automation to create water profiles, lowering workers time
- utilizing a well-known ale yeast pressure to ferment large Belgian beers
And extra.
Launched on a shoestring price range, the Struise group has at all times needed to depend on intelligent problem-solving—what Coutteau refers to as “peasant intelligence.” That spirit is alive and properly on the brewery in the present day, scaled to handle larger challenges, in larger methods.
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