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'''Strange Roots Experimental Ales''' (previously Draai Laag Brewing) is founded by Dennis Hock and has a production facility located in Gibsonia, PA.
[[Image:Strange_Roots_Experimental_Ales_logo.png|thumb|400px|right|Strange Roots Experimental Ales]]
==Biography==
Strange Roots exists at the intersection of farmhouse brewing tradition and creative, locally-driven experimentation. They are passionate about celebrating our environment through the use of local ingredients, varying fermentation methods and micro flora, and strive to create unique artisan ales inspired by our surroundings here in the foothills of the Allegheny Mountains. <ref>[https://www.facebook.com/pg/StrangeRootsBeer/about/?ref=page_internal Strange Roots Experimental Ales Facebook Page ]</ref>
===The Beers===
The list of beers is far too many to keep up with and update on this page. We will rely on Untapped and BeerAdvocate for a listing:
* [https://untappd.com/draailaag Untapped Strange Roots Experimental Ales]
==Philosophy and FAQ Highlights <ref>[http://www.strangerootsbeer.com/ Strange Roots Experimental Ales Website ]</ref>==
These are direct from [http://www.strangerootsbeer.com/ Strange Roots Experimental Ales Website]
===What is wild beer?===
===Are all their beers aged in oak barrels?===
No, but most of them are. We believe that barrel aging is necessary for some beers, but other benefit from extended bottle maturation instead. Any beer aged in barrels is clearly identified on the label and explained in the description. Our barrel aged beers typically age approximately between 9-12 months. That being said, we do have a various barrels beyond 12 months but we don’t begin to taste them until 18 months. We have barrels aging from 18 months up to 4 years.
==Specific Techniques and Shared info==
===The Creation of Grand Blu===
<blockquote>In fall of 2015, we had a hypothesis concerning Penicillium roqueforti and whether it would influence a beer with a distinctive Blue Cheese funkiness. Initially, we thought it may go through fermentation because it is part of the monophyletic group, ascomycetes (which includes saccharomyces cerevisiae). However, after further investigation we realized most likely any changes to the beer would be primarily enzymatic, followed by molecular conversions which may influence the sensory characteristics.
Regardless, after outlining our goal, we reviewed Blue Cheese production for approximately two months. After speaking to some cheese manufacturers, we realized that the P. Roqueforti is typically added during the curd forming stage. The organism is encapsulated inside the cheese form but won’t develop the distinctive veins unless a microaerophilic environment is achieved. Thus, in Blue Cheese production, the wheels are “needled”.
Needling is when the cheese maker takes a stainless steel rod and pokes small holes inside the wheel, allowing micro-oxygenation, and creating a microaerophilic environment. Over time, the veins begin to grow and the distinctive Blue Cheese characteristics develop.
Our next step was to attempt the same microaerophilic environment as the needled cheese wheel, only using the properties of oak casks. We hypothesized French oak would suffice, considering it’s the tightest grain of oak used in coopering. We thought the tight grain would mitigate/minimize oxidation, but allow enough micro-oxygenation that P. Roqueforti would develop.
The P. Roqueforti development will take took approximately 2-6 months and it adds added a distinctive blue/green color to the pellicle. The mycelium grow grew in various directions, including into the sub surface, and ultimately take took over any exposed pellicle resulting from wild yeast and/or bacteria.
After the P. Roqueforti has imparted its funkiness (which is subtle but both present aromatically and in the flavor profile), we move moved it into steel and add added the peaches. The re-fermentation increases the CO2 concentration and inhibits the P. Roqueforti from continuing to develop (at least that’s what we have experienced). When appropriate, we bottle and mature.
==External links and references==
List official websites, organizations named after the subject, and other interesting yet relevant websites. No spam.
[[Category:Brewery_Bio]]