Posts Currently viewing the tag: "sea water"

Giving Gose Terroir with Foraged LAB and Seawater

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I am fortunate to have great friends at Bootleg Biology. In May, Jeff Mello and Isaac Brannon returned five lactic acid bacteria (LAB) isolates from a variety of local yeast project captures I sent them earlier in the year. Each isolate was evaluated in the Foraged Bacteria Pilot Batch (blog post forthcoming) and my favorites…(Read More)

Table Ale #3

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While the table ale has been trending in the right direction, it is still a work in progress. Batch #1 was underwhelming; lacking bitterness, carbonation, and depth of flavor. After making changes to the recipe, water chemistry, and mash/fermentation temperatures, batch #2 (tasting notes forthcoming) was more in line with my vision. However, despite…(Read More)

  • Drinking

    Evolution #3
    Hollambic #1
    Evolution #2

    Fermenting & Aging

    Evolution #5
    Back East NEIPA
    Evolution #4
    Hollambic #3
    Funk Collective
    Continuum
    . . . [more]

    Planning
    Table Ale #4, Funkhouse #2

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