About

braafbrewery-robbert

BRAAF brewery is het werk van Robbert Roost. Opgeleid tot art-director en copywriter, maar met een bijzonder grote liefde voor craft bier.

Die liefde begon zomaar, met een keer iets anders drinken dan pils. Langzamerhand begon een ontdekkingstocht naar mogelijkheden en diverse biersoorten. Een nieuwe fascinatie ontstond: de fascinatie voor de eindeloze mogelijkheden die je hebt binnen het brouwen van bier. En dat met dezelfde vier basis ingrediënten. water, mout, hop en gist.

De stap van bier proeven naar zelf brouwen werd al snel gezet. En daarmee de liefde voor bier alleen maar groter. Continue op zoek naar nieuwe smaken en altijd nieuwsgierig om nieuwe dingen uit te proberen. Hierin laat hij zich graag inspireren door Amerikaanse bieren. Uitgesproken bieren met sterke smaken. Bieren waarin je ook daadwerkelijk de ingrediënten proeft en herkent die gebruikt zijn tijdens het brouwproces.

Bij BRAAF brewery is maar één regel: brouw wat je zelf graag zou willen drinken. Met zijn grote voorliefde voor grondstoffen en hun mogelijkheden weet hij bijzondere combinaties te creëren. Maar ook de geschiedenis en het verhaal achter brouwstijlen en brouwerijen blijft een bron van inspiratie.

Het altijd op zoek zijn naar nieuwe kennis is kenmerkend voor Robbert. Een denker en een vragensteller: “Bij vele is hop populair, maar hoe zit het dan met mout? Dat geeft veel meer complexiteit aan een bier en geeft een groter scala aan mogelijkheden.”

Ontdek BRAAF brewery: Cheers!

  • Today I put in my last nutrient addition according to the TOSNA2.0 schedule. I did add it with some extra fruit puree. At this point there is 3kg in primary. I will add even more during secondary. Fermentation still goes very strong. And I did hit my 1/3 sugar break. For now we don’t degas it anymore and let it ferment completely till the activity drops down. Really looking forward to the end result but that will take some extra time. \ Fermentation is something beautiful. How you can change the appearance, aroma, flavor or it’s whole function. This transformation of food is done by microorganisms. Learning about fermentation and expanding my knowledge. The beauty of nature. \⠀ Cheers!⠀ • • • • • #fermentation #knowledge #mixedfermentation #brewing #meadfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee #TOSNA
  • The Mead fermentation goes like a rocket so far! Good to see that pitching the other yeast was a good choice.⠀ \⠀ In my previous post I told you guys about the additions I wanted to do. Apricot and Vanilla for the attentive followers. I plan to do the fruit addition in different stages to not overstress the yeast with an insane sugar boost. Today the first addition went in and that color is so amazing, so vibrant. And that smell! Hopefully it will turn out good.⠀ \⠀ Cheers!⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀ #fermentation #knowledge #mixedfermentation #brewing #meadfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee
  • So the first batch of Mead is a fact. And I felt just like when I was starting home brewing. Reading, exploring, doing research and everything that comes with it. But it was real fun to put my knowledge about brewing to work. I still have to get used to the degassing and the amount of O² that is needed. Jep, I'm still worried about oxidation. \ The fermentation didn't start right away and that worried me. It's not strange since honey doesn't have all the required nutrients from it's own like malt has. Another big difference is the nutrient protocols that is pretty common in Mead production. But also a big thing to learn and see how I can translate it back to fermenting beer. So my fermentation didn't start at all, luckily a friend could help me out that I met during brewing. He sended me a pack of Lalvin 71B. Thanks Jeroen! \ Also I started to think about the final product. The intention was always to throw some fruit in. A fruit from the prunus gene in combination with the second-most expensive spice after saffron. Can you guys guest the combination? \ Cheers! •⠀ •⠀ •⠀ •⠀ • #fermentation #mixedfermentation #brewing #meadfermentation #farmhouse #flavordevelopment #dutchbrewery #brewerylife #fermentor #independentbeer #drinklocal #beerstagram #saccharomyces #saison #experimentalbrewing #cicerone #headbrewer #farmhouse #mead #meadery #honeybee
  • Tomorrow I will start my first batch of Mead. So far the research fase was very interesting and I learnt so much. Some principles I value with brewing I had to let go. \ I choose to use this mead yeast by Wyeast and the nutrients that I will use are from @lallemandbrewing. They helped me already a lot as you guys know by a previous post. \ Cheers! •⠀ •⠀ •⠀ •⠀ • #fermentation #knowledge #mixedfermentation #brewing #beerfermentation #liquidfermentation #dutchbrewery #dutchbeer #brewerylife #craftbeerporn #independentbeer #drinklocal #beerstagram #brettanomyces #saccharomyces #lactobacillus #mead #experimentalbrewing #tastingbeer #beerknowledge #brewerylife #headbrewer #farmhouse #honeywine #honey #beekeeping #yeast
  • New tool! I use a few types of scales but this one will be the most used one. Correct measurements are so important! \ Think about minerals for a water profile or about spices. You don’t wanna over shoot it. \ Cheers! •⠀ •⠀ •⠀ •⠀ • #fermentation #knowledge #mixedfermentation #brewing #beerfermentation #liquidfermentation #dutchbrewery #dutchbeer #brewerylife #craftbeerporn #independentbeer #drinklocal #beerstagram #brettanomyces #saccharomyces #lactobacillus #saison #experimentalbrewing #tastingbeer #beerknowledge #brewerylife #headbrewer #farmhouseale #farmhousebrewing #barrelaging #sourales #scale #measurements #waterprofile #neipa #spices
  • There are a lot of books about the brewing. With extensive topics. Here is a small collection from my most favorite books recently. My book case is filled with a lot good and in depth books about our trade. 'how to brew' and 'designing great beers' are there as well, off course!⠀ \⠀ Please tell me what your most favorite or go-to book is? And what book am I missing?⠀ \⠀ Cheers!⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀ #fermentation #knowledge #mixedfermentation #brewing #beerfermentation #liquidfermentation #dutchbrewery #dutchbeer #brewerylife #craftbeerporn #independentbeer #drinklocal #beerstagram #brettanomyces #saccharomyces #lactobacillus #saison #experimentalbrewing #tastingbeer #beerknowledge #brewerylife #headbrewer #farmhouseale #farmhousebrewing #barrelaging #sourales #gose #foraging #brewerspublications
  • KVEIK! Let's talk about this dialect word for 'yeast' in Norwegian. Kveik refers to non-purified yeast that has been reused for generations in traditional Norwegian farmhouse brewing. And farmhouse brewing makes me happy!⠀ \⠀ It's about two years ago that I heard from it for the first time, this Kveik thing. And I started to read en watch some stuff about it. From youtube to lab analyses. And the history that goes with it intrigued me. I wanted to know more!⠀ \⠀ If we talk about Kveik there is often the reference to 'Landrace Yeast'. And I started to read more about that as well. And I even started to hoard Kveik and other landrace yeasts. I'm thinking about a blogpost about Kveik. I'll start a poll in my stories. Check my story and vote!⠀ \⠀ Cheers!⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀⠀ •⠀ #fermentation #knowledge #mixedfermentation #brewing #beerfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #dutchbeer #brewerylife #fermentor #craftbeerporn #independentbeer #drinklocal #beerstagram #brettanomyces #saccharomyces #lactobacillus #saison #experimentalbrewing #cicerone #tastingbeer #beerknowledge #brewerylife #headbrewer #kveik #norwegianfarmhouse #farmhouseale #farmhousebrewing
  • Lat week I posted a picture of the yeast that i just got in then from @escarpmentlabs. But I forgot to show you guys the rest of the strains that I got! \ So, in 2019 we will start to do even more experimenting. And spend more time to research and development. With BRAAF I would like to focus more on yeast. Taste, aroma and character wise. Because I believe that yeast is everything. \ The strains that I got in, as you can see in the photo, are pretty versatile. Interesting what each strain can and will give me. In terms of taste, aroma and character. \ Most of the strains are saison yeasts. Maybe a lot of you know that I love saisons and I believe it's an underrated beer style with a beautiful history. And tat makes me wonder, what's your most favorite beer style at the moment? \ Cheers! •⠀ •⠀ •⠀ •⠀ • #fermentation #knowledge #mixedfermentation #brewing #beerfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #dutchbeer #brewerylife #fermentor #craftbeerporn #independentbeer #drinklocal #beerstagram #brettanomyces #saccharomyces #lactobacillus #saison #experimentalbrewing #cicerone #tastingbeer #beerknowledge #brewerylife #headbrewer