Since launching our crowd funding efforts for our bottling plant in May things have been coming along rather nicely for us. However we’ve been rather quiet about it on the Internet so we thought it was about time that we went in-depth and told you why we chose the bottling system we did and what it does differently to the others.
Counter pressure bottling, what is it? Counter pressure bottling is the most popular bottling method in the world, and unless you’ve drunk bottled homebrew before you’ve probably never had anything different.
Counter pressure bottling is, in essence, exactly what it says on the tin; but the tin isn’t too self-explanatory so here’s a breakdown for you:
That’s the what, but we still here you asking, why?
Well there are a number of reasons that this method is more beneficial, for us the brewers and for you the drinkers. These are down to two components of beer: yeast and carbon dioxide; mega breweries have been bottling their beer this way for 100+ years and we shall explain the reasons why; but first, here’s a little bit of background knowledge for you.
Other methods of bottling require what is called “bottle conditioning”, meaning that the beer is not carbonated before it gets bottled and therefore yeast needs to be put into the bottle with the beer so that it can carbonate. Once it’s finished its work the yeast settles to the bottom as sediment and lies dormant; but, unless it only sits on your shelf at home, this is not good for beer. Why? We’re happy you asked:
Counter pressure bottling uses beer that is already carbonated and conditioned, therefore no yeast needs to be put into the bottle. So now you’re as educated as we are on the subject here are the reasons why it is so good for our beer:
There you have it! Although it is more expensive than other available methods, counter pressure bottling is by far the only method for the best beers. Like the idea? Like the beer?! Well you can help!
Our crowd funding effort, has an excellent a twist for you! We’ve already ordered our bottling plant (due to arrive in November) so either way we’re getting it. However we would like some help in funding it, so we can pay off the bank and work in the brewery full time, putting even more love and craft into our brews. How can you help? Just go to our Help Fund Us!! page, pre-purchase a few of our stubbies, available full of nine delectable favours, and voila!! You’ve helped two guys down the road to achieving their dream! And because we’ve already ordered the plant you’re guaranteed to receive your beer! There’s more information available on the Help Fund Us!! page. Thank you in advance, and happy drinking!
Indian Pale Ales (IPA) are heavy on the hop side. The red IPA hails from the United States and, therefore, they are even hoppier than their father, the English IPA. As a rule of thumb, the IPA has a higher alcohol content than its pale ale lineage, however, for the red IPA, we can also factor in the fact that red ales are also generally brewed stronger than their pale ale counterparts. This makes for a strong beer in a red IPA.
Hefeweizen is a straw coloured, usually hazy beer which is very attractive when served in the traditional Bavarian hefeweizen glass in the summer sunshine. Hefeweizens are made with at least 50% wheat in the mash and are not found to be brimming with hops, the flavours mainly come from the yeast instead. You see “Weizen” means wheat (you might remember that from our Dunkelweizen article) and “hefe” means yeast. These, as said, are the main two flavour components of a hefeweizen and the yeast used adds distinct clove and banana notes. Making these beers the perfect, easy drinking beverage in the sunshine.