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'''Strange Roots Experimental Ales''' exists at the intersection of farmhouse brewing tradition and creative, locally-driven experimentation. We’re (they'repreviously Draai Laag Brewing) passionate about celebrating our environment through the use of local ingredients, varying fermentation methods is founded by Dennis Hock and micro florahas a production facility located in Gibsonia, and strive to create unique artisan ales inspired by our surroundings here in the foothills of the Allegheny MountainsPA.
==Self Stated Bio==
"Strange Roots exists at the intersection of farmhouse brewing tradition and creative, locally-driven experimentation. We’re (They're) passionate about celebrating our environment through the use of local ingredients, varying fermentation methods and micro flora, and strive to create unique artisan ales inspired by our surroundings here in the foothills of the Allegheny Mountains." <ref> Facebook [https://www.facebook.com/pg/StrangeRootsBeer/about/?ref=page_internal]</ref>
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==Special InfoPhilosophy and FAQ Highlights from their website <ref>[http://www.strangerootsbeer.com/]</ref>== ===What is wild beer?===Wild beer is a type of beer that is typically fermented with yeast, wild yeast (brettanomyces) and bacteria. The bacteria, often found in other foods like cheese, bread, and yogurt, produces acids that give the beer a tart and refreshing flavor profile. Most of our sour beers are aged in oak barrels for an average time of 9-12 months. ===What is a coolship (koelschip)?===A coolship (koelschip) is a low lying, open, flat vessel in which beer naturally cools overnight (24-48 hours). During cooling, resident microorganisms (part of our terroir) inoculate the beer to initiate the fermentation. So, when we use our coolship, we don’t add yeast…it all comes from nature. ===What is terroir?===Terroir is a term typically used in the wine industry to explain the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate. The specific conditions create characteristic tastes and flavors imparted by the environment in which it is produced. In the sour beer community, terroir is very important because the process is very much like wine making. ===Are all their beers aged in oak barrels===No, but most of them are. We believe that barrel aging is necessary for some beers, but other benefit from extended bottle maturation instead. Any beer aged in barrels is clearly identified on the label and explained in the description. Our barrel aged beers typically age approximately between 9-12 months. That being said, we do have a various barrels beyond 12 months but we don’t begin to taste them until 18 months. We have barrels aging from 18 months up to 4 years. ==The Creation of Grand Blu==
In fall of 2015, we had a hypothesis concerning Penicillium roqueforti and whether or not it would influence a beer with a distinctive Blue Cheese funkiness. Initially, we thought it may go through fermentation because it is part of the monophyletic group, ascomycetes (which includes saccharomyces cerevisiae). However, after further investigation we realized most likely any changes to the beer would be primarily enzymatic, followed by molecular conversions which may influence the sensory characteristics.