Final yr, Raf Souvereyns produced nearly no beer. A debilitating and still-mysterious sickness stored him largely out of his Bokke blendery and sometimes within the hospital. Now he should dwell with the situation, with out figuring out if or when it’s going to strike once more. But he’s again in his blendery, working, upbeat, with a refreshed outlook and loads of concepts for what he needs to do together with his life and his beer.
On this episode of the podcast, he discusses:
- The problem of operating a small-scale, palate-dependent blendery when additionally going through tough private well being points
- Rethinking the blendery’s manufacturing processes by investing in gear to cut back handbook labor wherever that labor does not enhance the beer
- Working much less, however at greater high quality
- Looking out and growing native sources for heirloom fruit varieties that create higher taste in fruit beers
- Timing fruit selecting to maximise ripeness, on the expense of timing and suppleness
- Using underappreciated parts of fruit, like pores and skin, pits, and leaves, that make helpful taste contributions
- Refermentation methods for limiting oxidation and maximizing taste in fruit beers
- Fascinated with lambic and gueuze as “low-intervention” greater than “pure” beers
- Getting older and mixing methods to enhance texture and mouthfeel
And extra.
“Making a product that’s totally different—everybody can do this,” says Souvereyns. “Everybody can piss in a bottle. However making a product that’s totally different and in addition very tasty, not simply distinctive but additionally one thing new and refreshing—that’s one thing totally different. That’s what I’m aiming for, in fact.”
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