Primitive brewing project at Vanderbilt

[swenocha]

Went to a seminar today on campus regarding their work with a local brewer to recreate a historic style beer with primitive ingredients and techniques. They spent some time talking about the project, the techniques, and how they arrived at the project. Also, we tasted two version of the beer... The base beer was made with Amaranth, two row, sweet potato, honey, leaves, nettle, straw, yarrow, star anise and cilantro, along with a wild yeast mixture. This beer was open fermented in custom made clay amphoras. The second version was done with the same ingredients but a bit more traditionally, using a steel fermenter, followed by barrel aging on fruit. Both were fantastic. The second was much more sour than the first, while the first carried a bit more funk and maltiness. Fun project, and I'm glad I sat in on the session. The vid is worth a watch if you are into this kind of topic...

Video at: https://www.facebook.com/CaneyForkBrewe ... 542229437/

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[Banjo-guy]

That’s sounds like a really interesting day. I would like to attend a session like that someday.

[Beer-lord]

I’ll watch it later but this sounds pretty cool!

[BlackDuck]

That’s really interesting. Thanks for posting.


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[berryman]

Very interesting. I like anything historic and to do with beer even better.