Yeast: (Wyeast 1318, LA III) - 0.9 L starter made 2 days prior to brewing at an estimated growth of 200B cells. Hops: HopShot (1.5 mL) 60 minutes, Fuggles (Alpha = 3.8%) (1 oz) 15 minutes Golden Promise (77%), English Crystal Malt, ºL = 60 (19%), Chocolate Wheat (4%) If you're looking to test the skills of a brewer, ask for a mild. And similar to most light lager styles, there is nothing to hide behind. It truly is a style that highlights nuances and sessionability that reflects the expertise of the brewer.
Furthermore, in a world of pastry stouts and triple-hopped New England IPAs, the dark mild can be easily, and understandably, overlooked.īut the dark mild conveys details and subtleties that no other beer can. And I'll admit, the name doesn't help its case. Some people refer to it as "barley water". However, I opted to focus on a style that, on an American commercial level, is nearly extinct. Sure, I could take the well-traveled path of lagers. So what styles reflect the brewer's love for raw materials?
But to pepper-in the brewing of classic styles, at least once a month, would allow me to focus on raw materials and my respect for selecting and understanding them. I decided to strip down my approach to brewing. Sometimes it's as if we're advocating unconventionality for the sake of being different. However, as our palates stray away from the traditional and continue to explore the unconventional, we start to lose sight of the why we love beer in the first place. But upon first hearing, I immediately projected the expression to brewing.Ī careful selection of hops, malt, yeast, and water treatment are essential for most traditional styles. This phrase has been uttered several times to me. "To love bread, you must first love its elements." Although I could designate nearly a thousand words highlighting the MASSIVE amount of respect and lessons learned from bakers (not to mention, the work ethic that the occupation demands), I'll focus on just a single of many similarities between the worlds of baking and brewing that has continually took shape throughout my training. For the past few months, I've spent my nights apprenticing at a local bakery.
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