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

About Randy Mosher • 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

What is Radical Beer? • 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? • Beer without needless limits • 17,000 years of ideas • Global, but best from local point-of- view – Needs, culture, attitudes – Ingredients & terroir • P ersonal 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 = “lessens the waist” – Eb-la Eb-la = “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 & other 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 (unhopped) – Red beer: Red beer: gruit gruit (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

Radical Craft Beer–What’s Hot? • 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? • 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

Hands-on Radical Beer • 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