About Randy Mosher Creative Creative career career Graphic - - PowerPoint PPT Presentation

• Creative

Creative career career

– Graphic designer Graphic designer – Writer, teacher Writer, teacher – Homebrewer Homebrewer – Partner in craft breweries Partner in craft breweries – 5 Rabbit Cervecería 5 Rabbit Cervecería – Forbidden Root Forbidden Root

About Randy Mosher

• 20th century: beer got boring, globally

20th century: beer got boring, globally

– Industrialization, starting c. 1700 Industrialization, starting c. 1700 – Pilsnerification, c. 1870 Pilsnerification, c. 1870 – Little variety by 1970 most places Little variety by 1970 most places

• Progress has its problems

Progress has its problems

– Efficiency has no heart Efficiency has no heart – “Money has no ideas.” (Sartre) “Money has no ideas.” (Sartre)

What is Radical Beer?

• Beer

Beer should be should be part of our culture part of our culture

• Beer caused civilization, 10,000 BCE

Beer caused civilization, 10,000 BCE

• We brewers have to reclaim it!

We brewers have to reclaim it!

– Give life and creativity to it Give life and creativity to it – Fight for it Fight for it – Take risks without fear Take risks without fear – Good beer makes life better Good beer makes life better

What is Radical Beer?

What is Radical Beer?

• Beer without needless limits
• 17,000 years of ideas
• Global, but best from local point-of-

view

– Needs, culture, attitudes – Ingredients & terroir

• Personal expression also

What is Your Radical Beer?

• What are your goals?

– Build a reputation – Brew something authentic, meaningful – Celebrate your friends and community – Follow passion for great beer – Express creativity – Deliver incredible experience – Get rich? Ha!

What is Radical Brewing?

• It takes a community

– Enthusiasts – Homebrewers – Craft brewers/entrepreneurs

• A model for a new way of

doing things?

– Different relationships – Cooperitition (friendly competition)

Radical Beer Inspirations

• Old world brewing traditions & history
• Local/regional history, folk arts
• Indigenous or local cuisine
• Colonial connections
• Other creative brewers
• Native ingredients

Ancient Radical Inspirations

• Mead (honey

wine) the first alcoholic beverage

• Laussel, FR
• c. 23,000 BCE
• Cueva Araña,

Spain

Ancient Radical Inspirations

• Göbekli Tepe

– Beer and wine–17,000 BCE – Neolithic Turkey

Ancient Radical Inspirations

• Sumeria, c. 2500 BCE

– Looks like a party! Looks like a party!

Ancient Radical Inspirations

• Kas (Beer) = “What the mouth desires”
• Black, brown, other malts
• Barley and wheat
• Weak, strong, luxury beers
• Light beer, too

– Eb-la Eb-la = “lessens the waist” = “lessens the waist”

• Honey and/or date syrup
• Spices, undoubtably

Ancient Radical Inspirations

• Egypt: beer was big business
• Greeks: Barbarians = beer

drinkers

• Ancient Persian

drinking Boot,

• c. 300 BCE —>
• Beer everywhere in ancient

world!

Indigenous Radical Beer

• Rice beers in Asia very ancient: 10,000 BCE
• Chang in Himalayas
• Sake in Japan
• Aspergillus fungus an

alternate method of starch conversion

Indigenous Radical Beer

• Ancient traditions in Africa

still alive

• Millet in many varieties
• Pombe—Schizosaccharomyces
• Bananas &
• ther fruits

Indigenous Radical Beer

• “Chicha” family of beers in Andes
• Maize
• Quinoa
• Fruits, also
• Manioc in

rain forest

Indigenous Radical Beer

• Psychedelic toads in

the Andes?

• Fruit and/or

pink pepper (Schinus)

Indigenous Radical Beer

• What were Mayans drinking?

– Chocolate and chile? Chocolate and chile? – Cacao pulp, not seeds? Cacao pulp, not seeds? – Something stronger? Something stronger? – Pulque? Pulque? – Cornstalk wine? Cornstalk wine? – Cacao chemical evidence, Cacao chemical evidence,

• c. 1000 BCE, Honduras
• c. 1000 BCE, Honduras

Preindustrial Radical Beer

• Red beer, white beer

– White beers in north White beers in north – Red beer: Red beer: gruit gruit (unhopped) (unhopped) – Associated with hop-trading centers Associated with hop-trading centers

• Hops in Germany > Netherlands > Flanders
• Then, England and Bavaria, c. 1450
• Reinheitsgebot created as

tax-enforcement law

Preindustrial Radical Beer

• Specialties in Northern Germany, 1800s:

– Gose: White ale w/coriander, salt Gose: White ale w/coriander, salt – Kotbüsser: Pale ale, 40 IBU, w/ 1% honey, 1% Kotbüsser: Pale ale, 40 IBU, w/ 1% honey, 1% molasses molasses – Grodziske/Gräetzer: 100% smoked wheat malt, 35 Grodziske/Gräetzer: 100% smoked wheat malt, 35 IBU, 5% A/V IBU, 5% A/V – Lichtenhainer: Like Berliner weisse Lichtenhainer: Like Berliner weisse but w/100% smoked barley malt but w/100% smoked barley malt

Radical Craft Beer Today

• Global movement
• Europe “classics” <—> US craft <—> world
• Everyone trying to make it their own
• Against great odds, sometimes
• Homebrewers important for successful

craft beer market

Radical Craft Beer–What’s Hot?

• Hazy/Juicy/New England IPAs

– High % of adjuncts = creamy texture – Desirable hop flavors: tropical, pear, apricot – Double dry-hopped – Biotransformation of hop aroma – And, yes, haze – Sometimes lactose, too

Radical Craft Beer–What’s Hot?

• “Milkshake IPAs”
• Fruited versions of hazy IPAs
• Usually more than one flavor
• Multiple fruits
• Fruit + spices
• Dry-hopped also
• Lactose, vanilla, too
• Pop culture foods, nostalgia

Radical Craft Beer–What’s Hot?

• “Brut IPA”
• Champagne-like hoppy beer
• Sugar or grape juice to lower fermentability
• Amylolytic enzymes (as in light beer)
• Below 0 final gravity
• Pale color
• High carbonation
• Methode Champenois

Radical Craft Beer–What’s Hot?

• Pastry Stouts

– Imperial (strong): 10% a/v + – Pastry & dessert inspirations – Pop culture nostalgia inspirations – Usually vanilla added – Fruit versions common – Often barrel-aged – Lactose common

Radical Craft Beer–What’s Hot?

• Sour, Wild, Brettanomyces

Brettanomyces Beers

– Casual one-offs or dedicated specialty breweries – Kettle-soured gose, Berliner weisse popular – Spontaneous and/or mixed culture – Quality still an issue in market – Wooden barrels, foudres

• Saison and “farmhouse” beers
• With or without Brettanomyces
• Many are also barrel- or wood-aged
• Some local/wild or proprietary cultures

Radical Craft Beer–What’s Hot?

Radical Craft Beer–What’s Hot?

• Breweries with Point-of-View

– Chef-driven – Historical specialties – Germanic classics: Lager/alt/kölsch – Foraged & local ingredients – Cultural/ethnic expression – Botanical ingredients/inspirations – Liqueurs and cocktails

Hands-on Radical Beer

• Where Do Ideas Come From?

– History – Imaginary historical fantasies – Ingredients – Culinary: traditional or experimental – Pop culture & nostalgia – Tea, liqueurs, foods, wine – Fine arts

Hands-on Radical Beer

• Know your ingredients
• Understand flavor chemistry
• 200+ hop varieties, dozens of malts
• Spices, herbs, fruits, more
• Volatility, solubility, stability
• Sensory
• Thresholds/intensity
• Potentiation, masking

Hands-on Radical Beer

• Flavor Psychology
• Memories
• Like and dislike
• Personal and cultural experience
• Multisensory effects
• Taste + Aroma + Mouthfeel
• Visual
• Cognitive effects

Hands-on Radical Beer

• Where to start?
• With Big Idea
• Quick description
• Everything flows from that concept
• Everything works together
• Recipe
• Brewing process
• Fermentation

Hands-on Radical Beer

• Where to start?
• Malt, grains, hops
• How do they support special

ingredients?

• Or create their part of flavor system
• At very least, avoid interference

• Now, add the special ingredients

– Understand all parts of flavor system – Sourcing: Coriander is not just coriander – How strong are the flavors? – How best to utilize? – Kettle, whirlpool – Late in fermentation – Post fermentation

Hands-on Radical Beer

• Prototype blending
• Mix commercial beers
• To hit targets: alc %,

malt profile, bitterness

• Adjust/add flavorings
• Fruit purée, syrup, etc.
• Alcohol extractions
• Herbs, spice, nuts, etc
• Acids: lactic, citric, malic

Hands-on Radical Beer

• Alcohol Extractions (Tinctures)

– Herb or spice + vodka or high % ethanol Herb or spice + vodka or high % ethanol – Mix, allow to stand 24–48 hours Mix, allow to stand 24–48 hours – Longer time may Longer time may extract harsh, bitter extract harsh, bitter

Hands-on Radical Beer

• Alcohol Extractions (Tinctures)

– Best to have specific grams/mL quantities Best to have specific grams/mL quantities

– Brewing quantities can be calculated later Brewing quantities can be calculated later

– Strain through coffee filter Strain through coffee filter – Test in prototype beer Test in prototype beer

Hands-on Radical Beer

• Alcohol Extractions (Tinctures)

– For complex recipes, divide into groups – Spice: cinnamon, cardamom, ginger, etc. – Herbs: rosemary, thyme, wormwood – Other: roots, flowers, citrus, etc. – Blend, taste, evaluate, re-test… Blend, taste, evaluate, re-test… – Then scale up to full batch Then scale up to full batch – To use in boil or post-ferment To use in boil or post-ferment – Or can use tincture in final beer Or can use tincture in final beer

Hands-on Radical Beer

Radical Beer in the Marketplace

• 5 Rabbit Cervecería

– Chicago area since May, 2013 – Expressing Latin culture through craft beer – Variety of beers – Taproom, with brewpub coming soon!

5 Rabbit Cervecería

Radical Beer in the Marketplace

• Forbidden Root

– Chicago brewpub since February, 2017 – “Botanic” brewing – Fruits, herbs, spices – Liqueur & cocktail beers – Plus, hazy/juicy IPAs

Collaboration w/ Fernet Branca 17 botanicals!

Radical Beer in the Marketplace

• Finally…

– Take inspiration wherever you find it Take inspiration wherever you find it – But find your own voice also But find your own voice also – Limitless creative opportunities Limitless creative opportunities – it’s not all been done before it’s not all been done before – Connect to community Connect to community – We’re just getting started! We’re just getting started!

Find your own Radical Way!

• Thanks! Questions?