Not sure how many people caught it, buts Susquehanna Brewing Co announced recently it will do a unique milling operation to separate the husk & starch for endosperm Mashing. This process is more common in Austria but unique to the USA. This from Jaime Jurado:
Just finished cleaning the Mill with Kevin Mac. The Mill was the first piece of equipment we received at the brewery, back in April 2011. It has to be converted for endosperm mashing, a unique approach to milling malt that is used only in a handful of breweries in the world, with the concentration being in the Austrian Alps. We will separate the husk from the starch (the endosperm) and add it in the lauter tun. No one else in the USA does this. Now to see all the pieces of equipment coming together is amazing.
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We are taking the learnings from Trumer Brauerei Berkeley who were the first in the Americas to do it...six years ago. And Trumer got the concept from its sister brewery in Obertrum bei Salzburg, Brauerei J. Sigl. Prior to that brewery committing, Prof. Mike Lewis published an exploration of Endosperm Mashing and I subsequently found cites from other brewing academics in the UK. So SBC is not the first in US. Thank you for allowing me to clarify that we follow after Trumer Brauerei Berkeley! Add it was one passionate family owner of that company who approved of the investment...ditto for SBC's family owners.
ReplyDeleteThanks Jaime.
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