The first day we went straight into water treatment, the biology of yeast and the chemistry and biology behind the brewing process- it was a baptism by chemistry, maths and biology but actually it inspired more than it deterred which is hopefully a good sign. Our water in Bristol is notoriously hard so the information about different styles of beer and the optimal chemical makeup of your liquor was particularly interesting as it's not something that we've experimented with yet. How will Martin's favourite IPA recipe differ once we've analysed the water and adjusted the levels of sulphate?
On day one we covered liquor, yeast, malt, hops, recipe formation, wort production, mashing, wort boiling and chilling and finally fermentation- it was a head-spinning introduction to theory of brewing on a larger scale than we're used to. It was fascinating stuff and our tutor Arthur was incredibly experienced, knowledgable and honest about the reality of setting up a brewery in the present market.
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| Hops, some of the kit at Brewlab and their incredibly cool bar-under-the-stairs |
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