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| Image Courtesy of Troegs |
Scratch #367 is a second take on krausening, a traditional yet not-often-used method to brew a pilsner. Krausening is the process of adding wort and fresh yeast to chilled tanks that are finishing up fermentation. This time around, we krausened a little quicker and at a slightly warmer temperature. Fermenting under pressure stresses the yeast a little and contains just enough of its subtle esters. It also adds a very fine carbonation. Draft and growler fills now available at the brewery. #ScratchBeer
In pursuit of a super-dry yet pillowy Brut IPA, we’re once again working on a canvas of Hornindal Kveik yeast, pitched at a higher-than-typical temperature to bring out overripe pineapple notes. This time around, we’re returning to the hop combination of Hallertau Blanc, Galaxy and Mosaic, but in different proportions. Hallertau contributes a subtle white grape character that amplifies the tropical-forward yeast, while Galaxy and Mosaic combine to add layers of citrus, passionfruit and mango. We taste: ripe pineapple, bright citrus, subtle white grape. Draft and growler fills available at the brewery. #ScratchBeer
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