July 22, 2015

Troy Brewers’ Blog #2

We wanted to post a little note here to keep everyone up-to-date on what has been brewing here in Troy. Summer has ushered in a slew of lighter bodied, paler beers, from Saison to English Summer Ale, and the introduction of our first sour beers! Here is a head’s up on what you can expect to see from us in the coming months. Rotating Saison Series We have always been big fans of farmhouse ales, and figured that it’s due time we release some here at the Taproom. We plan on releasing a new interpretation of the style every month or two, which will cater to the season. If you missed the first in the series, it was a traditional depiction, featuring five grains (barley, wheat, rye, oats, maize) and the classic fruity and peppery yeast character one can expect from a Saison. The next release will be out at some point in August and will be slightly tart from a mixed fermentation (brewers yeast and lacto) and aged on apricot puree. Sour Program If you follow us on Instagram (@brownsbrewingco), you have seen that we recently tasted the progress of our Sour Brown Ale barrels, and they are really coming into their own, with each barrel lending nuanced flavors that will add complexity to the final product. You will have to wait until the fall to enjoy the Sour Brown, but we will be releasing a Golden Sour Ale aged on lemon zest in Oak next month, so keep your eyes out for that! New “Clean” Beers While we are very excited about our sour and farmhouse beers, we have a bunch of new “clean” (beers that contain no wild yeast or bacteria) beers coming out as well! This year’s rendition of the Session IPA features Azacca, Sorachi Ace, and Cascade hops. We’ve tweaked our Belgian Blonde recipe, lowering the alcohol content a touch as well as an addition of citrusy, herbal hops for added complexity. Also, a new style to our taps, our Rye Pale Ale. This beer uses German Hallertau Huell Melon hops, a generous amount of Rye malt, as well as a blend of American and Belgian yeasts to complement the other flavors. Cheers! Dan and Lee Troy Brew Team
November 2, 2015

Troy Brewers’ Blog #5

As some of you may have noticed, we have been delving into sour beers here in Troy and are very excited about the endless possibilities with regard to experimentation that they present. Many of you have tried our first few releases, and we want to keep you in the loop as to what we have coming down the pipe line! Here is a taste of what’s new with the sour program here at Brown’s Brewing! House Sour While all of our sour beers up to this point have been soured in oak barrels, where we inoculate the beer with lactic acid (shown in the photo above) producing bacteria and wild yeast, we have decided to brew a “kettle sour.” Unlike its barrel-aged counterparts, this beer is soured over a couple days (rather than months), prior to boiling, and then fermented with brewers yeast. The sour character of kettle soured beers is less nuanced and complex, focusing more on a clean lactic tartness that is an excellent platform for additional flavors from fruit, spices, etc. The first incarnation of this beer will feature tart cherries, cranberries, and lime zest. Pseudo-Lambic On the complete opposite end of the sour beer spectrum, we have begun an experiment in spontaneous fermentation, inspired by the Lambics of Belgium. These beers are produced by allowing the natural microbes in the air to land in the wort (the liquid that will be fermented into beer) overnight, after the brew. The wort is then transferred to oak barrels and left for a year or more to ferment. The resulting product is going to be very nuanced and complex, and will be unique to the area in which it is produced, with all of the fermenting yeast, wild yeast, and bacteria coming from the place where the beer was made. A true exercise in patience; we are hoping that this will yield a product unlike anything we have created in the past. Barrel Farm To make excellent and balanced sour beer, blending is key. Each barrel has its own character, and finding balance between them all is where the art of sours really comes into play. It is with that in mind that we are constantly trying to grow our barrel collection to allow us more opportunity to blend to taste and create the best beer possible. After just about a year or so we are up to over 30 barrels in our “farm” and hope to continue to grow our reserves to elevate the quality of the sour beer we are producing. Saison 4.0 The next in our series of Farmhouse Ales will be an interesting one for sure, pairing saison yeast with grapefruit zest and a touch of ginger. We are also blending in one barrel of soured Belgian Blonde Ale to give it a crisp, clean finish. Keep an eye out for this in late November. Obviously we have a lot of exciting “clean” (not soured) beers coming down the pipeline as well, from Bourbon barrel aged products, to hop forward IPAs and Pale Ales. We will do our best to find time to keep you all up to date on what’s new here in the brew cave in Troy. Cheers! Dan and Lee
March 21, 2016

Troy Brewers’ Blog #7

Brewers’ Reserve Blend #4 Recently we pulled some samples from our barrel stock for the next in our Brewers’ Reserve series (#4). The blend will include three separate brews, each lending its own distinct character to the end product. Barrel no. 6: Culled from the Maibock brew of last spring, a year in the barrel. It appears that the Brettanomyces strains we pitched got a strong head start with prickly pineapple and funk up front. Barrel no. 13: Wild Wheat, spent eight months aging, probably the most bracingly acidic barrel of the four selected. We maintained the culture of a soured Witbier previously held in this oak, contributing both rustic herbal notes and the biting aspect of pineapple. Barrel no. 15: Saison, seven months in oak, tart and peppery. Dry in the finish, this barrel retained a surprising amount of the farmhouse esters from primary fermentation. Barrel no. 16: Wild Wheat, aged eight months, floral up front with mild Brett funk and a residual pineapple sweetness from the base beer. Twenty-four pounds of amber honey will help encourage the floral character into the finished product. After choosing the blend for our newest release, we began considering what flavors might add some depth and counterpoint to what we were tasting in the barrels and settled on chamomile flowers and vanilla beans, in addition to the honey addition to Barrel 16. One of the challenges that we often face when supplementing a beer with complementary flavors is to walk the fine line between those contributions being delicate or overbearing.