Back in the day before Louis Pasteur no-one really knew what yeast was or how it worked. They just knew that if you stored certain foodstuffs in a certain way in a certain place then magical things would happen and you'd end up with beer / mead / wine / bread / more beer. The unknown ingredient was simply known as godisgoode 'bicause it cometh of the grete grace of God'.
This time-lapse video showing 'open-fermentation' brewing at Sierra Nevada brewing company helps explain why it was held in such regard. This is a traditional style of brewing that is still used by several breweries because it's easy to skim and re-use the yeast, it decreases carbon dioxide pressure on the yeast (which helps the flavour profile) and the kit is easier & cheaper to maintain than a sealed vessel with an airlock. . I'd love to try something similar, but at the minute I'd just end up with a brew-bin full of ants & lizards...
This time-lapse video showing 'open-fermentation' brewing at Sierra Nevada brewing company helps explain why it was held in such regard. This is a traditional style of brewing that is still used by several breweries because it's easy to skim and re-use the yeast, it decreases carbon dioxide pressure on the yeast (which helps the flavour profile) and the kit is easier & cheaper to maintain than a sealed vessel with an airlock. . I'd love to try something similar, but at the minute I'd just end up with a brew-bin full of ants & lizards...
Mmmmmm ..... Yorkshire Squares
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