Strange Roots Experimental Ales

Strange Roots Experimental Ales exists at the intersection of farmhouse brewing tradition and creative, locally-driven experimentation. We’re 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.

Bio

"Strange Roots exists at the intersection of farmhouse brewing tradition and creative, locally-driven experimentation. We’re 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."

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Special Info

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. 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 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.

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 P. Roqueforti development will take approximately 2-6 months and it adds a distinctive blue/green color to the pellicle. The mycelium grow in various directions, including into the sub surface, and ultimately take 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 it into steel and add 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.

Grand Blu is only released once annually and we have made vintages in 2016, 2017 and 2018. The 2018 vintage has not been released, but we are hopeful it will finish maturation sometime in May.

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