Sick o more brewery.

  • Thread starter Thread starter uncgriff
  • Start date Start date
  • Replies: 84
  • Views: 2K
  • Politics 
Zoo_View said:
IIRC, you live in the Wake Forest area.

A rapidly growing area. It’ll see more breweries and/or brew pubs open than slower growing areas.

Regarding Red Oak, it produces lager-style beers. Most craft beers in the US are English/British style ales (pale ales, IPA’s, porters, stouts).

Lagers are traditionally brewed at cold temperatures (33-40 degrees Fahrenheit). Ales are traditionally brewed at 55-70 degrees.

It’s more expensive to brew at 33-40 degrees (need a lot of refrigeration or ice). It also takes about twice as long for a lager to fully ferment than it does an ale because of the temperature. That means a lagerhaus can produce half the beer an alehouse can.

To get a bit more into the weeds with beer production, you can’t really have 2+ yeast strains in the same brewery. The yeast cross-pollinates. That’s why you rarely see an ale producer make a true lager. Ale yeasts and lager yeasts are not the same thing.
Click to expand...
While that was true back in the beer barrel fermentation days it's not really the case anymore. The stainless steel tanks can and should be sterilized before the next batch and thus there are many different yeast strains used based on what you are brewing. You have to be very careful with sours since that's due to an intentional bacterial infection and that can really take over a brewery with bad results. They have actually created a yeast that will sour a beer which is much easier to deal with from that perspective.

We do a lot of lagers. What you say about time is true which is why most craft beers do ales, the fermenters are able to be turned over twice as fast. Beer flavored beer is increasingly becoming more popular now that the IPA and sour fads have receeded
 
My issue with craft beers is a lot of them focus on IPAs and I can't stand IPAs -i don't know anything about making beer and maybe IPAs are easier to make but I much prefer wheat beers and sours and gose beers
 
uncgriff said:
Saying you've had only one or 2 craft beers and decided you don't like them but love red oak which is one of the original craft beers is the most Carolina fever thing Carolina fever has ever said.
Click to expand...
I was talking about from one of the breweries we have here in town. I didn't like the ones I tried from there.
 
uncgriff said:
While that was true back in the beer barrel fermentation days it's not really the case anymore. The stainless steel tanks can and should be sterilized before the next batch and thus there are many different yeast strains used based on what you are brewing. You have to be very careful with sours since that's due to an intentional bacterial infection and that can really take over a brewery with bad results. They have actually created a yeast that will sour a beer which is much easier to deal with from that perspective.

We do a lot of lagers. What you say about time is true which is why most craft beers do ales, the fermenters are able to be turned over twice as fast. Beer flavored beer is increasingly becoming more popular now that the IPA and sour fads have receeded
Click to expand...
You own or work in a craft brewery?

That’s cool!
 
You must log in or register to reply here.
Back
Top