253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the Barrel

1:26:11
 
공유
 

Manage episode 337712339 series 1755672
Player FM과 저희 커뮤니티의 Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine 콘텐츠는 모두 원 저작자에게 속하며 Player FM이 아닌 작가가 저작권을 갖습니다. 오디오는 해당 서버에서 직접 스트리밍 됩니다. 구독 버튼을 눌러 Player FM에서 업데이트 현황을 확인하세요. 혹은 다른 팟캐스트 앱에서 URL을 불러오세요.

Science teacher turns brewer. On paper, it makes sense. But Alesong’s Matt Van Wyk made the career transition long before many in the current generation of brewery owners made similar leaps. With two decades of professional brewing under his belt, Van Wyk has observed, and brewed through, many trends, but the love of barrel-aged beer led him and his partners (including Alesong production director Brian Coombs) to create Alesong with a deep focus on three threads—Farmhouse-style beers fermented with Brettanomyces, mixed-culture sour beers, and spirits-barrel-aged “clean” fermentations.

The results have been impressive, with industry recognition through medals, and a club-based customer base that supports their boundary-pushing work. But this brewery that looks and feels like a winery (and is, in fact, located on a small parcel next to one of the area’s largest and most significant wineries) is less concerned with creating hype and more focused on the slow, iterative process of making compelling and flavorful beer.

In this episode, Coombs and Van Wyk discuss:

  • learning fruit fermentation techniques from wineries
  • building complexity in stout malt bills with smaller amounts of a vast array of malts
  • creating the perception of sweetness in stouts with relatively low (8-8.5° P) finishing gravity
  • selecting barrels for flavor over marketing potential
  • tank cleaning regimen for working with both sour and clean beer
  • oxygenating Brett fermentations over three days
  • blending strategy for sour fruited beer
  • creating a perception of body in 0° P sour fruited beer

And more.

G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com

Probrew (https://www.probrew.com) Still emptying those overflowing wastebins full of low-fills, crushed and damaged cans, or under carbonated beer every canning day? It’s time to Fill Like a Pro. Email ContactUs@ProBrew.com for more information on ProFill Can fillers from ProBrew.

Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer

Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, is soon offering our dry ale and lager yeasts in flexible 100g packaging. To learn more, visit Fermentis.com.

Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): The secret is out and Canada Malting Co.'s newest malt is here! Introducing Euro-Pils, made from the finest overseas low-protein barley available. Contact Country Malt Group to try Euro-Pils in your next brew.

Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb to set up a free, customized demo.

Support Craft Beer & Brewing Magazine Podcast

277 에피소드