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Strange Roots Experimental Ales

685 bytes added, 00:52, 17 January 2022
→‎The Creation of Grand Blu
'''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]]
 
'''Strange Roots Experimental Ales''' (previously Draai Laag Brewing) is founded by Dennis Hock and has a production facility located in Gibsonia, PA.
 
==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 Creation of Grand Blu===
From Dennis Hock via Email To Ryan Steagall <blockquote>In fall of 2015, we had a hypothesis concerning Penicillium roqueforti and whether or not 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.
Regardless, after outlining our goal, we reviewed Blue Cheese production for approximately two months. 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”.
The Our next step was to attempt the same microaerophilic environment as the needled cheese maker takes a stainless steel rod and pokes small holes inside wheel, only using the wheelproperties of oak casks. We hypothesized French oak would suffice, allowing 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, and creating a microaerophilic environmentthat P. Over time, the veins begin to grow and the distinctive Blue Cheese characteristics Roqueforti would 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.
In 2016, we inoculated a standard base beer in casks with P. Roqueforti. The base beer was mashed at a higher temperature with large quantities of oats and wheat. Our goal was to create a growth medium with the environmental conditions that promote P. Roqueforti development and subsequently residence inside the cask. This base beer was later discarded, as its sole purpose was to nourish the organism and allow the harborage of the population inside the selected casks.
When we brew Grand Blu, it’s during our spontaneous fermentation season (Late fall through early spring) when the outside temperature is below 47°F. Although it’s inoculated with our Relic strain of yeast, we open ferment the batch for 24-48 hours. During open fermentation, any resident micro flora, including acidification bacteria, typically join the fermentation festivities. At approximately 5.1°P (1.020 S.G.), we move the Grand Blu to the P. Roqueforti casks and wait.
The P2016 Grand Blu, was brewed during our spontaneous fermentation season (Late fall through early spring) when the outside temperature was below 47°F. Roqueforti development will take approximately 2-6 months and Although it adds a distinctive blue/green color to was inoculated with our Relic strain of yeast, we open fermented the pelliclebatch for 24 hours. The mycelium grow in various directionsDuring the open fermentation, any resident micro flora, including into acidification bacteria, joined the sub surfacefermentation festivities. At approximately 5.1°P (1.020 S.G.), we moved the Grand Blu to the P. Roqueforti casks and ultimately take over any exposed pellicle resulting from wild yeast and/or bacteriawaited. 
After the The P. Roqueforti has imparted its funkiness (which is subtle but both present aromatically development took approximately 2-6 months and in the flavor profile), we move it into steel and add added a distinctive blue/green color to the peachespellicle. The re-fermentation increases mycelium grew in various directions, including into the CO2 concentration sub surface, and inhibits the P. Roqueforti ultimately took over any exposed pellicle resulting from continuing to develop (at least that’s what we have experienced). When appropriate, we bottle wild yeast and mature/or bacteria.
Grand Blu After the P. Roqueforti imparted its funkiness (which is only released once annually subtle but both present aromatically and in the flavor profile), we moved it into steel and 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 made vintages in 2016experienced). When appropriate, 2017 we bottle and 2018mature. The 2018   Since then, we have relied on using a solera method from those original casks inoculated with P. Roqueforti and blending, before going into steel to ferment with the peaches.   Grand Blu 2019 vintage has not been released, but we are hopeful it will finish maturation sometime in May.</blockquote> See also:* [https://www.facebook.com/groups/MilkTheFunk/posts/2559148220780043/ Associated MTF thread]. ==Pictures==<gallery>Strange_Roots_Experimental_Ales_logo.png|Main LogoStrange Roots Experimental Ales-Grand Blu-bottle filling.jpg|Bottling Grand BluStrange_Roots_Experimental_Ales-Grand_Blu-then_and_now.jpg|Grand Blu then and nowStrange Roots Experimental Ales koelschip.jpg|Koelschip (coolship)</gallery>
==See Also==
===Additional Articles on MTF Wiki===
* [[Coolship]]
* [[Mixed Fermentation]]
* [[Spontaneous Fermentation]]
==External links and references==
List official websites, organizations named after the subject, and other interesting yet relevant websites. No spam.
 
[[Category:Brewery_Bio]]
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