So this week the focus is Mashing Biochemistry and Mashing Technology. At least that's the brewing part. I haven't had a chance to do the engineering or sensory science readings yet for Thursday and Friday. We had Monday off which was nice to have an extra day to do more reading with no additional notes.
Yesterday afternoon we got a really nice treat. Ken Grossman, the owner of Sierra Nevada Brewing Company, came to visit Dr. Bamforth's UC Davis Introduction to Brewing class as a guest speaker. He invited all the Master Brewers Students to attend. So I did.
I know I've been talking a lot lately about Ken Grossman. But I can't help it. It's an absolutely fascinating story. If you don't know anything about it, you should check out his book, "Beyond the Pale". I'm in the middle of it. He shared the story of how he started Sierra Nevada in Chico and how he is about to open a second brewery in Ashleigh, North Carolina. The plans for it were truly amazing (his own water treatment plant, underground rainwater collection devices, his own railroad line with custom rail car, and the list goes on). I've included a fun video clip from his presentation that demonstrates open fermentation of his Big Foot beer. It's pretty fun to watch.
I think the last update is that I've signed up for an interview to take a two-week internship at Deschutes Brewery in Bend, Oregon. The interview is next Friday. We'll see how it goes. I'm also considering applying for a two week internship at Hangar 24 Craft Brewery in Redlands, California. Wish me luck!
Bigfoot Fermentation Time-Lapse
They'd be lucky to get you!
ReplyDeleteThanks!
DeleteThat video is crazy. Where is the overflow beer/foam going? It's like a big batch of homemade bread rising out of the bowl!
DeleteIt's an open fermenter. Some of the yeast (best floculaters) are recovered. The rest is discarded or sold or used for animal feed.
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