Three years in the past, homebrewer {and professional} chemist John Rowley and his companion (chef Jeffrey Kaplan) launched Rowley Farmhouse Ales as a brewpub with a selected give attention to bitter beer. This previous October, they introduced dwelling three medals (gold, silver, and bronze) in numerous bitter beer classes on the Nice American Beer Pageant, and that medal rely locked up Small Brewpub of the Yr honors for the younger brewpub. On this episode, Rowley particulars their signature brewing course of, from dwell Lactobacillus souring (no boil) to their sudden Saccharomyces choice, water remedy and composition, constructing an sustaining a home bitter tradition, understanding pH and titratable acidity, and extra. The strategies they use are generally unconventional, resembling pre-acidifying the mash of their gold medal-winning Gose “Meier” with lower up lemons, however Rowley isn’t afraid to sort out labor-intensive processes in the event that they yield better-tasting beer. From the excessive desert of Santa Fe, New Mexico, Rowley continues to provide small batches of thoughtfully constructed, and this episode dives into these components that make their beers stand aside.
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