Brave Gijt is een NE IPA (New England IPA), een nog niet erkende bierstijl maar wel ontzettend populair. Het is zelfs een van de eerste van Nederlandse bodem die commercieel beschikbaar is. De Brave Gijt is een collaboration met De Natte Gijt, hazy in verschijning met een zacht, wit laagje schuim. Het heeft een bijzonder fruitig aroma van ananas, perzik en zelfs een vleugje passievrucht!
Untappd: Brave Gijt
Dear Amber is een Amber Ale met een duidelijke hop ondertoon dankzij de Columbus en Amarillo hop. Gebrouwen met het oog op moutcomplexiteit en een laag alcoholpercentage. In de Dear Amber zijn vijf verschillende moutsoorten gebruikt, die zorgen voor een mooie gelaagdheid in het smaakprofiel van karamel, honing en biscuit.
Door het bescheiden alcoholpercentage van 4.2% ABV. is het een prettig bier en een makkelijke doordrinker.
Untappd: Dear Amber
Geïnspireerd op een American Wheat om het vervolgens toch anders te doen. Een bier-vertaling van mijn vriendin die als grafisch ontwerpster werkt onder de naam Mevrouw Knot.
Het bier heeft in secundaire vergisting een toevoeging van blauwe bessen gekregen in een ratio van ± 300gr/L. Door deze verhouding heeft het bier een diep rode/paarse kleur gekregen. Na het bottelen (375ml flessen) bleek de hergisting niet aan te slaan, als oplossing is er toen champagne gist toegevoegd wat het bier van koolzuur heeft voorzien maar ook een drogere finish heeft gegeven.
Untappd: Mevrouw Knot
Tasse Kaffie: een straffe koffie-stout. Niet zomaar een Vlaamse benaming voor dit bier. Geïnspireerd en geholpen door de mannen van de Struise Brouwers is deze Imperial Stout aan haar naam gekomen. Een volmondig bier met een abv. van 10.2% dat acht weken op koffie heeft gerijpt. Dik en plakkerig, met een volle body. Laag in IBU om de mouten de hoofdrol te laten spelen.
Untappd: Tasse Kaffie
Een bijdehand bier. Althans de naam: Oak a Stout. Want laten we eerlijk zijn, er zijn heel wat bieren die op eik rijpen. Maar bij velen daarvan is het eik niet eens echt aanwezig. De eikenhouten snippers die gebruikt zijn voor dit bier zijn gedrenkt in kersenbourbon alvorens ze zijn toegevoegd. Deze Imperial Stout met een abv. van 11% is minder vol dan de andere stouts van BRAAF Brewery waardoor de alcohol meer naar voren komt.
Untappd: Oak a Stout
Magal’s Nuts: vernoemd naar een dierbare vriend uit Portland die gek is op cocos stouts. De basis van deze Imperial Stout is volmondig en romig. De cocos zorgt voor een extra dimensie waardoor het bier complexer wordt. Geen getoaste cocos zoals vaak te zien is, maar een geheel eigen interpretatie van een cocos stout. Een bier met een abv. van 10.5% die zes weken op cocos heeft gelegen.
Untappd: Magal’s Nuts
![I learned a ton after my previous mead. Thanks to a few people that are eager and passionate enough to get me started. \
Today I started a mead with blackberries. The goal is to make a mead with a intense color as you can see. And a very berry forward flavor and aroma. Also focussing on mouthfeel and body with this batch. Fermenting with a Red-wine strain.
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Yeast will go in tomorrow, so pectinase has some time to do it's job. It's all about efficiency and maximum yield.
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Cheers!⠀
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#fermentation #knowledge #mixedfermentation #brewing #meadfermentation #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #blackberry #blackberrymead #blackberries #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee #pectinase #enzymes #germentationknowledge](http://instagram.fclj1-1.fna.fbcdn.net/vp/8ace88f18dfc4d2965a62f5845b91b6d/5D5935C5/t51.2885-15/e35/s320x320/57034855_412080916235973_3532177453598302421_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "I learned a ton after my previous mead. Thanks to a few people that are eager and passionate enough to get me started. \
Today I started a mead with blackberries. The goal is to make a mead with a intense color as you can see. And a very berry forward flavor and aroma. Also focussing on mouthfeel and body with this batch. Fermenting with a Red-wine strain.
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Yeast will go in tomorrow, so pectinase has some time to do it's job. It's all about efficiency and maximum yield.
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Cheers!⠀
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#fermentation #knowledge #mixedfermentation #brewing #meadfermentation #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #blackberry #blackberrymead #blackberries #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee #pectinase #enzymes #germentationknowledge")
![Started today on the yeast starter for Saturday. Working with enough yeast cells and a active yeast is such a pleasure!
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We are using WLP500 Monastery Ale Yeast by @whitelabsyeast. Let's see how it will work with the spices we will use.
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Cheers!
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#fermentation #knowledge #brewing #beerfermentation #liquidfermentation #flavordevelopment #dutchbrewery #dutchbeer #brewerylife #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #experimentalbrewing #tastingbeer #beerknowledge #belgianbeer #dubbel #spicedbrew #yeaststarter #healthyyeast #activeyeast #yeastcells #yeastknowledge #microbiology](http://instagram.fclj1-1.fna.fbcdn.net/vp/7b726abf3bf3044624d73aae96598caf/5D748C81/t51.2885-15/e35/s320x320/54511848_382300412353384_2933253239406738486_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "Started today on the yeast starter for Saturday. Working with enough yeast cells and a active yeast is such a pleasure!
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We are using WLP500 Monastery Ale Yeast by @whitelabsyeast. Let's see how it will work with the spices we will use.
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Cheers!
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#fermentation #knowledge #brewing #beerfermentation #liquidfermentation #flavordevelopment #dutchbrewery #dutchbeer #brewerylife #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #experimentalbrewing #tastingbeer #beerknowledge #belgianbeer #dubbel #spicedbrew #yeaststarter #healthyyeast #activeyeast #yeastcells #yeastknowledge #microbiology")
![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.
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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.
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Cheers!⠀
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#fermentation #knowledge #mixedfermentation #brewing #meadfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee #TOSNA](http://instagram.fclj1-1.fna.fbcdn.net/vp/58d7bd90f081b9cfbee7b217577a3019/5D776348/t51.2885-15/e35/s320x320/51739974_392830141449501_6188755821964466488_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "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!⠀
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#fermentation #knowledge #mixedfermentation #brewing #meadfermentation #farmhouse #liquidfermentation #flavordevelopment #dutchbrewery #brewerylife #fermenting #craftbeerporn #independentbeer #drinklocal #beerstagram #saccharomyces #headbrewer #meadstagram #meadery #mead #honey #honeybee #TOSNA")
![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.
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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!
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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?
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Cheers!
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#fermentation #mixedfermentation #brewing #meadfermentation #farmhouse #flavordevelopment #dutchbrewery #brewerylife #fermentor #independentbeer #drinklocal #beerstagram #saccharomyces #saison #experimentalbrewing #cicerone #headbrewer #farmhouse #mead #meadery #honeybee](http://instagram.fclj1-1.fna.fbcdn.net/vp/8fbea463267a271a8c95080612b8348d/5D55F488/t51.2885-15/e35/s320x320/51101369_611351109345296_5383023388581340496_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "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!
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#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.
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Cheers!
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#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](http://instagram.fclj1-1.fna.fbcdn.net/vp/2ccc2b2afa1087f74262b63776ef175e/5D5580F1/t51.2885-15/e35/s320x320/51407015_541132226384347_6097021858317452686_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "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.
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Cheers!
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#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!
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Think about minerals for a water profile or about spices. You don’t wanna over shoot it.
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Cheers!
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#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](http://instagram.fclj1-1.fna.fbcdn.net/vp/7b50ee06a9bf7837c2e74d4305330714/5D50CA51/t51.2885-15/e35/s320x320/50801945_2024878731136800_3022643642730231056_n.jpg?_nc_ht=instagram.fclj1-1.fna.fbcdn.net "New tool! I use a few types of scales but this one will be the most used one. Correct measurements are so important!
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Think about minerals for a water profile or about spices. You don’t wanna over shoot it.
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Cheers!
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#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")