News from the Mash Tun #27

News from the Mash Tun #27

The colours of Autumn are stunning, and even more spectacular because they signal the beginning of a new beery season! So grab yourself a Märzen, kick back and have a read! This week we’re looking at what’s hot in Germany’s young brewing scene, community brewing coming back to Berlin, craft-beer aviation and why the traditional breweries of Belgium are finding this crazy weather problematic.

Germany’s best young brewer!

The votes are in! Germany’s best young brewer, as declared during the young brewers and maltsters competition which takes place annually in Potsdam, hails from Franconia! The 20 year old Sebastian Dippold of Scheßlitz showcased his aptitude with respect to understanding beer ingredients as well as an ability to solve complicated arithmetic tasks as well as a solid knowledge on the malting and brewing process.

Sebastian, who currently works at a brewery situated in one of Franconia’s densest areas for wonderful small breweries, Merkendorf, is the recipient of a grant to study to become a master brewer.

If you haven’t been to Franconia yet to drink delicious fresh beer from the many small breweries speckled ubiquitously through the countryside, get planning – it is definitely a must for beer lovers!

The Mash Pit confirm central Berlin location

After a few of the inevitable bureaucratic setbacks we’re now accustomed to when it comes to development in Berlin, the lads from The Mash Pit have finally ‘firmed up a location – and more central would be tricky! To be situated in Berlin’s trendy Graefekiez, The Mash Pit will be a facility designed to make brewing beer communal, educational and enjoyable. Whether to learn how to brew, refine your recipe or just get an outsider’s perspective, there’s no question that the unique business model will inject a little more creativity into Berlin’s beer landscape.

With some building required before brewers can get rolling, The Mash Pit is expected to open their doors early next year, but in the interim the lads plan to open a Mash Pit supplies store stocking brewing ingredients and beers as early as December!

Fingers crossed for the venture- if there is one thing Berlin is sorely missing since Bierlieb’s closure…it is a homebrewing supply store, so props to The Mash Pit for their plans to rectify that.

#brewyourown

The world’s first craft beer airline

We couldn’t possibly imagine BrewDog not featuring in the news for an extended time, and as if on cue, this time it’s with respect to aviation. Last NFTMT we talked about the new selection of creative beer availability at Schönefeld airport. ‘Craft’ beer at the airport is a pretty big deal, you might think. Welp, apparently when it comes to BrewDog, that alone won’t cut the mustard.

The Scottish company will charter their maiden flight on a BrewDog Boeing 767 in February 2019 with the plan to fly their Equity Punk shareholders from London to Ohio. The beer laden journey will feature beer-food pairings, trained in-flight Cicerone cabin crew, BrewDog TV, as well as a specially developed beer designed to conquer the sensory numbing of high altitudes through an elated flavour profile.

Once in the States, beer swilling (turned hungover perhaps?) passengers will be treated to a tour of the company’s US brewery. What a beery delight!

Lambic breweries hit hard by drought

Due to rises in the average temperature, some of Belgium’s most traditional and iconic sour beer breweries are facing difficulties producing their world class lambics. Surprisingly however, it is not solely for the reasons one might imagine. Although rising temperatures can and do affect the highly unique fermentation regimes of the spontaneous breweries, accessing appropriate raw ingredients is actually creating a much bigger issue.

Karel Boon, second-generation brewer at the Belgian brewery Brouwerij Boon, spoke about the hotter weather conditions affecting the sourcing of brewing raw materials and how the drop in rainfall has resulted in crops yielding grains that are too small for a Lambic production.

“The quality of the malt is about the 50 per cent of the quality of the beer and that is more an issue than losing two or three days of brewing each year [due to warm weather resulting in being unable to achieve desired fermentation temperatures]” reported Boon.

Brouwerij Boon, the biggest producer of Lambic beer in Belgium, has been brewing and blending utilising techniques dating back to the 17th Century for 40 years. Also renowned for their fruit-forward lambic variants, Boon has encountered difficulties acquiring the cherries they use in their Kriek which are routinely sourced from Poland. Poor fruit harvests over the last decade have also been problematic.

 

That’s all for now folks! It’s getting dark before five now so heading home from work always feels particularly late, but on the upside, the country is in peak pretty-mode! So get outdoors and enjoy it while you can – reds, yellows and browns litter the streets and the air is refreshing and crisp. Grab yourself a selection of full-bodied, stronger beers, kick-back and enjoy the change of the season!

 

Photo Credit : Flickr

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