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==Specific Techniques and Shared info==
This section contains direct and proprietary information from the founder of [[Strange Roots Experimental Ales]], Dennis Hock. [[Milk the Funk]] appreciates his openness to sharing process information. It's this type of information and relationships that have made [[Milk the Funk]] possible and in turn made the entire craft beer scene more knowledgeable. This information is unedited and direct info from the brewer, breweries, or owners involved.
===The Creation of Grand Blu===
<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. 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”.
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.</blockquote>
==External links and references==
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