Ó Flannagáin
02-18-2009, 07:35 PM
Update: We WILL be filming at Ommegang on March 24th
It is looking very likely that we will be filming at Ommegang brewery (http://www.ommegang.com) very soon.
Please list some questions you might like to see answered in this episode. No promises on what will make it, though.
Submitted so far:
Do you use different strains of yeast for the different styles?
Where did these strains evolve from?
How many generations do you use the yeast?
How many tons of hops used per year?
Any new or unusual brews planned for the upcoming year?
All of their sugar additions are dextrose, but originally they used candi sugar/syrup. Aside from the obvious economics involved, I'd be interested if they've seen a difference in flavor with the different additions.
how they pilot beers like Rogue, how they decide what markets to ship limited stuff too...ect.
how breweries deal w/ trying to get a product into the consumer's hand in good condition when they have so little control over the distribution chain yet suffer so much of the negative consequence.
What kind of impact did the recent hop situation have on them? Any interesting or off the wall fixes (ie substitutions) that they had to do in order to maintian their level of consitancy?
Future brews? That they are allowed to talk about.
Fermentation Temps. They ferment all their beers at the same temp, IIRC, was wondering if they had specific resoning for that, and what type of impact (or non impact) that has on the variation of styles they produce.
why they make it in Belgium now (a portion of it) and ship it back here.
What spices in what? Where do they use those Szechuan peppercorns? What proportions per barrel?
yeast source
Their cave-aging program.
Which beers are fermented in their open fermenter and whether they need to do anything additional to prevent infection when using that fermenter.
If they've had any concerns about cross contamination from the brett strain they use in ommegeddon.
How they go about formulating new recipes.
What is the best piece of advice that you could give to homebrewers?
If someone wanted to get into the brewing industry what are the initial steps they could take?
It is looking very likely that we will be filming at Ommegang brewery (http://www.ommegang.com) very soon.
Please list some questions you might like to see answered in this episode. No promises on what will make it, though.
Submitted so far:
Do you use different strains of yeast for the different styles?
Where did these strains evolve from?
How many generations do you use the yeast?
How many tons of hops used per year?
Any new or unusual brews planned for the upcoming year?
All of their sugar additions are dextrose, but originally they used candi sugar/syrup. Aside from the obvious economics involved, I'd be interested if they've seen a difference in flavor with the different additions.
how they pilot beers like Rogue, how they decide what markets to ship limited stuff too...ect.
how breweries deal w/ trying to get a product into the consumer's hand in good condition when they have so little control over the distribution chain yet suffer so much of the negative consequence.
What kind of impact did the recent hop situation have on them? Any interesting or off the wall fixes (ie substitutions) that they had to do in order to maintian their level of consitancy?
Future brews? That they are allowed to talk about.
Fermentation Temps. They ferment all their beers at the same temp, IIRC, was wondering if they had specific resoning for that, and what type of impact (or non impact) that has on the variation of styles they produce.
why they make it in Belgium now (a portion of it) and ship it back here.
What spices in what? Where do they use those Szechuan peppercorns? What proportions per barrel?
yeast source
Their cave-aging program.
Which beers are fermented in their open fermenter and whether they need to do anything additional to prevent infection when using that fermenter.
If they've had any concerns about cross contamination from the brett strain they use in ommegeddon.
How they go about formulating new recipes.
What is the best piece of advice that you could give to homebrewers?
If someone wanted to get into the brewing industry what are the initial steps they could take?