Hillstown Brewery attending Craft Beer Rising with Geterbrewed

We have teamed up with Crisp Malt to bring a flavour of the Irish Craft Beer Scene to London for the 2019 Craft Beer Rising, honestly get tickets this is an awesome festival

So we have 6 key customers attending and we will be pouring their beers all weekend including some special collaborations between the Irish brewers

Hillstown Brewery Logo

Our sister brewery Hillstown will be there. The Northern Ireland based brewery was created in partnership with our friend Nigel Logan from Hillstown Farmshop and the brewhouse is now proudly located on the farm. Launched in 2014 initially as a beer fed beef project for the on site butchery it now produces a core range of 6 beers, complimented with a range of seasonal specials.

The latest releases include:

Hillstown Brewery Special Releases

1. The Blueberry Badger Parade 3.5%
Hillstowns first sour beer, Geterbrewed managed to get us some commercial samples of a new helveticus strain of bacteria, we blended this with sour pitch planetarium strain and soured the wort in the brewhouse kettle for 24 hours prior to boiling off the wort and adding a little citra hops. Big thanks to Rob Percival from Lallemand for the technical help on this project

We fermented the beer at a high temperature with Belle Saison yeast and then used some juniper botanicals from Frankie & Eileens distillery to add to secondary. We have allowed this beer to condition for several weeks with the botanicals prior to bottling. The amount of Blueberries in this beer makes up 55% of the content, its complex yet super crushable as its only 3.5%

2. The Full Boar Crew 6.2%
The new trend for IPA’s, a Brut IPA much like its champagne name is a super dry beer, we have fermented out all the residual sugars with the addition of glucoamylase 400 paired with a beautiful Lallemand New England yeast which has imparted some nice stone fruit flavour and we have late hopped the beer with lots of the latest harvest of Simply Hops Aussie varieties. The hop flavour profile is super fresh and packed with delicious hop flavour

Jonathan is the creative recipe designer usually starting the pilot batches on his homebrew kit and then passing the recipe onto the brewers to turn it into the commercial format.

New brewer Kevin McLaughlin is producing some of the best beers to date, again a home brewer turned pro he is dedicated and passionate about the Irish Craft Beer Scene, he is even known to do a little blogging on beer in his spare time

Hillstown Brewery recently launched with new distribution partners in the UK, the juvenile NI beer scene has enjoyed their beers since 2014 but as with many Irish brewers the local consumption rate is low so focus is mainly on export opportunities.

Hillstown collaborated with Rye River Brewery & Hilden Brewery for special beers to be released at Craft Beer Rising.

Join us and meet some of the key players in the Irish Craft Beer Scene at the festival in London, you can buy tickets here: 

Kettle Sour Brewing

Geterbrewed did some experimenting over the weekend with new beer recipes and we wanted to try and use the new lallemand wildbrew sourpitch.

sourpitch & belle saison

Our friend Rob Percival from Lallemand kindly gave us some samples of the wildbrew sourpitch freeze dried bacteria. Now I’ve always been very dubious about introducing bacteria to my homebrew system but with a kettle sour you don’t need to worry as after the souring has taken place you bring it to a boil and it kills off the bacteria

We decided to run this test batch on the grainfather, so the brewday was split over two days, day one being the mashing to create the wort then cooling that wort to souring temperature of 36 degrees and holding it at that temperature for 24 hours to drop the ph. Day two is the boiling process and hop additions etc before cooling and pitching the yeast.

thumbs up for kettle sours

In recent times i’ve become a huge fan of sour beers, i’ve gave them to friends and family to sample and they would have never tried them unless encouraged now i have created a whole new group of sour beer fans, people that normally don’t like beer are becoming sour  fans, its definitely growing in popularity.

crisp malt in grainfather

In this recipe I wanted to achieve something super fruity and delicately tart. With most sours the best base is a traditional malt bill for a berliner weisse, so i went for a 50% Pilsen & 50% wheat base, I use Crisp Malt exclusively now as i think they are the best malt producer.  For hops they don’t normally feature heavily in sour beers, I plan on adding a fruit addition so I went for Citra hops to compliment this. I bought 2.5 kg of blueberries and as I like to push the boundaries a little when brewing at home I plan to ferment this all with lallemand’s Belle Saison yeast and add a ‘dry hop’ with a difference, this time i’m going to add gin soaked juniper berries on day 4 to create a really impressive sour beer.

lallemand yeast starter

I mashed the malt at 67 degrees for 60 minutes and then cooled the wort through the grainfather chiller to acheive a temperature of 36 degrees. I rehydrated the freeze dried bacteria ( Wildbrew Sourpitch from lallemand) and added it to the wort and then sealed up the grainfather and set it to hold the temperature for 24 hours.

wildbrew sourpitch

24 hours later the ph had dropped so I brought the wort to a rolling boil, just prior to the boil I added the blueberries and boiled for about 15 minutes at the end of the boil I added citra hops and then chilled the wort via the grainfather chiller to 26 degrees. I had prepared a Belle Saison Yeast starter the day before when doing the initial mash so I pitched the yeast and it got off to a healthy fermentation immediately.

Blueberry fruit sour

I had a starting gravity of 1032 so I’m aiming for a super sessionable 2.9% abv packed with flavour

There is so many options with the new wildbrew sourpitch to create amazing sour beers, we are really impressed with it and hope you try it.

 

 

The Irish Brewing Industry

We love what we do and we want to help grow the Independent Craft Beer Movement in Ireland, our thought on how we can help is to put the beer first.

To put the beer first we need to help brewers make the best possible beer they can, Geterbrewed try our best to source and supply the best possible ingredients possible. We have started to distribute brewing ingredients to the majority of the breweries throughout Ireland, we now want to use the connections we have to provide technical support and further education.

Our first brewing seminar saw the following talks, I’ve attached all the slide shows for reference ;

Wild & Sour Beer Science or Art? by Robert Percival

https://www.geterbrewed.com/pdfs/WildSourBeer.pdf

Base & Speciality malts and the flavour impact by Colin Johnston

https://www.geterbrewed.com/pdfs/GeterbrewedIrelandSeminar.pdf

Process tips & tricks in Mashing & Boiling by Carl Heron

https://www.geterbrewed.com/pdfs/MashingBoiling.pdf

Yeast Flavour & the Evolution of beer Styles by Robert Percival

https://www.geterbrewed.com/pdfs/SeminarYeast.pdf

The Old & The New Getting your best from your finings by Sarah Young

If you have recommendations for what you would like us to cover in our next seminar please drop us an email at [email protected]

Thanks for the support, we genuinely appreciate it

Jonathan

Irish Brewing Seminar

Irish Brewing Seminar

This coming Thursday (19th), at the beautiful new Porterhouse Brewery, an event just for the brewers and brewery owners we love what we do and have put together a day to showcase the brands that we represent as exclusive distributors throughout Ireland

10am – Introduction from Geterbrewed

1015-1100 Base & Speciality malts and the flavour impact by Colin Johnston

1100-1145 Brewdeck Tour of Porterhouse (NEIPA being brewed on the day)

1145-1230 Yeast Flavour & the Evolution of beer Styles by Robert Percival

1230-1330 Lunch provided by Burger Republic

1330-1415 Wild & Sour Beer Science or Art? by Robert Percival

1415-1445 Process tips & tricks in Mashing & Boiling by Carl Heron

1445-1530 The Old & The New Getting the Best from your finings by Sarah Young

1530-1600 Break for beers

1600-1615 Arc Net Block Chain Technology & Labelling

1615-1630 Exporting Irish Beer by Liam Brogan

1630-1700 Social Time

The Best In The Industry will be Attending;
Crisp Malt
Lallemand Yeast
Ab Vickers

SIBA Beer X Review | Beer Festivals

From the off I’ll highlight this event is more based towards the brewing trade, but I did receive some exciting news at the event from our suppliers. The Event changed venue this year and it was in the exhibition centre in Liverpool so we popped over for the day to check it out , the SIBA regional gold medal winners progress to the finals at BeerX so some work mixed with a little beer tasting, its all good yeahhh!

SIBA BeerX 2018 liverpool

A nice spacious arena packed with stands from all the big names in the brewing industry, I caught some interesting presentations and had some exciting conversations with not only with brewers but with the brewing suppliers.

Major news to report from Crisp Malt, I had a chat with some of the top team and they are very excited about the successful distribution of Crisp Malt throughout Ireland by Geterbrewed, we discussed how many Irish breweries are reporting higher extraction rates, more consistent crush plus a better flavour from the wort. Major growth reported in this area.

Crisp Malt

Crisp Malt have installed a new bagging line and are nearing completion of a new coloured maltings, its a very exciting time to be working with these guys, they already have a large catalogue of products but this new multi million pound investment will be a game changer. The new malt bags have been released and the quick release and anti static packaging is proving to be a hit!

AB Vickers & Lallemand

Checked in with the team at AB Vickers and Lallemand and had a good brief on the new products. Protafine is a new Vegan friendly clarification product that we will be introducing to Irish Breweries immediately. Robert from Lallemand is keen to launch the homebrew sachets of the incredible freeze dried bacteria ‘Wildbrew Sourpitch’ I’ve used this recently in a blueberry kettle sour and I was really impressed, it is due for imminent release.

I enjoyed some impressive beers on the lallemand stand, an NEIPA from Northern Monk Brewery (Lalbrew New England Yeast) & a Sour from Magic Rock Brewery (Wildbrew Sourpitch). Geterbrewed distribute the full lallemand range across Ireland, contact us if you want samples of the new yeast strains.

We also picked up some new ideas and will update you soon on new innovative brewing products coming to the homebrew and microbrewery market.

Enjoy if your attending & hope the guys exhibiting have a great show

The GEB Crew

 

Choosing the Right Yeast

Choose the right yeast

Right from the off, please when you have the opportunity to create some amazing beers at home, commercially or in your brewpub, don’t just brew with the same strain of yeast all the time, we have a huge amount of brewers that are just using the same house strain for all their beers and presently too many commercial brewers are using Fermentis US 05 and I’m starting to feel that alot of beers taste the same as a result of this pattern.

Yeast selection can now be as exciting as trying a new experimental hop, so what do you want to think about when selecting a yeast? I’m not going to look at the Liquid Vs Dried Yeast debate on this blog post just selecting a new strain for fermentation.

Look at what your trying to acheive, Dry/Hoppy , Sweet/Malty , Dry/Estery, High ABV or Low ABV , you may want to combine some of these attributes and that is achievable, you many even want to experiment with mixing a few yeast varieties.

If you are wanting to mix yeast keep in mind that the critical stage in yeast is during the first three days so I’d recommended adding the different varieties at the start of the fermentation. Not to say that you can’t add yeast at a different stage but to achieve maximum impact earlier is key but to increase attenuation you could add a second strain after you have achieved you flavour profile from the first yeast. You can blend two strains of yeast with different but complimentary flavours and create something unique, launching this commercially could genuinely excite craft beer drinkers

What to be considering when selecting a yeast strain?

  • Attenuation (The measure of how completely the yeast fermented the wort, the most sugar the yeast broke down the greater the attenuation)
  • Flavour Profile (Al ot of beer flavour comes from yeast mainly Esters & phenols combined with other compounds, optimise flavour by controlling the yeast growth)
  • Flocculation (The aggregation of yeast into clumps or Yeast Drop out rate – Lower beer temperatures result in a higher flocculation rate)
  • Reliability of supply (Mainly applicable to Commercial brewers)
  • Working Temperature Range (Refer to Spec sheets or experiment with split batches)

Yeast strains are usually broken into two main categories Ale & Lager, now there is a huge range of yeast available nowadys and this is fairly wide sweeping to break it into two.

Ale can be broken down further (mainly know as top fermenting)

  • Clean (allows the malt and hops to shine through)
  • Fruity (historically popular in the UK and super quick at fermenting)
  • Hybrid ( like a California Common yeast that ferments lager at ale temperature, checkout the Mangrove Jacks m54)
  • Phenolic (Think Belgian and German Weiss, high attenuation and low focculation)
  • Eccentric (Unusal flavour compounds and mainly Belgian styles)

Lager is best broken as two (Most strains are bottom fermenters and generally work slower at lower temperatures)

  • Dry
  • Full (Think malty, Munich Helles style)

Yet some breweries use the same strain for all their beers, we would encourage you not to fall into that safe trap and to get inspired and creative with the wide varieties of yeast strains available. Achieve a balance with complexity

So what to try?

Lallemand & Mangrove Jacks

Geterbrewed recommend you checkout the Lallemand yeast range & the Mangrove Jacks range. Lallemand have launched a NEIPA Yeast in dried format and we launched that recently to pro brewers, we also opened up some commercial packs and broke them down into 25g packs so you can try this yeast out, it adds a beautiful flavour profile that is like pure stone fruits, think Mango, Peach etc. We have got to work closely with the Lallemand Team and we are inspired by their ethics and drive to create a truly exciting range of products.

Mangrove Jacks have also opened up a huge variety of strains that was until recently available in Liquid Format, they now only focus on the homebrew yeast market but they are highly recommended also

 

Lallemand Dried Yeast:Why to Use it, When to Use and How to Use It

DRY YEAST: WHY USE IT, WHEN TO USE IT, AND HOW TO USE IT

I’ve come across questions that seemed to plague brewers time and again. What are the benefits of dry yeast over liquid yeast? When is dry yeast a better choice than liquid? What are some things to consider when using dry yeast? In the next few paragraphs I’ll attempt to break some answers down for these questions and a few others.

WHY DRY YEAST?

Using liquid yeasts has its perks. First and foremost, the wide range of options to choose from. The available variety, all the wide offering of yeast strains listed out end up being a gift for every brewers’ creativity, a loaded palette of possible flavors and historical yeasts for those attempting to mimic or model after coveted beers the world over. On the other hand, dry yeast, due to the restrictions posed by the drying process, offers brewers a smaller variety of yeast strains. However, I think that the other benefits associated with using dry yeast make up for this smaller selection.

Dry yeast can create beautiful beer, and the options increase year after year. There are some really wonderful benefits to using dry yeast, and I will give you some of my top reasons below.

The obvious question is, then, what is so great about dry yeast? When asked, most people would reply “cost”. And this is true for a number of reasons. First, when thinking about the price you pay per cell by taking in consideration the total cell count you get in a package of dry yeast in comparison to liquid. Most of our Ale yeasts consist of a guaranteed minimum 5 x 10cells/g. When you compare this to the average cells/ml of liquid yeast (1.2 x 109) that means you are receiving almost 4 times as many yeast cells in dry compared to liquid. If rehydrated and treated properly, this can result in some significant savings. Dry yeast producers ensure the yeast has necessary amounts of trehalose (stress protector) available to survive the rehydration process. On average, the cost for the brewer is lower for dry yeast and you get more viable cells.

When using dry yeast, there is no need to make a starter. That means your yeast is ready to go within a few minutes of rehydration, and you do not need to prepare the yeast over days in any other way. I have received questions about difficulty of rehydration before and I can assure you that rehydration of dry yeast is not only easier but it also carries less risk of contamination than making a starter due purely to exposure and contact time out of packaging and fermenter. Rehydration is simple, and you can follow our suggested steps here:http://www.lallemandbrewing.com/wp-content/uploads/2017/09/Rehydration-Ales.pdf.

Furthermore, shipping costs must also be taken in consideration, since shipping is expensive. For example, costs of shipping liquid yeast in the US can often be the same or even more than those of the yeast itself. On the contrary, shipping dry yeast is far less expensive, and these cost savings are always transferred to brewers. Geterbrewed ship yeast from America from Wyeast & Whitelabs and we know the expense involved in this is very significant

But cost reduction is not the only positive element of dry yeast. Convenience is certainly an excellent additional perk. Take oxygenation as an example: simply put, it is not necessary to oxygenate/aerate wort upon first pitch of Lallemand Brewing yeast. We have already taken that step for you during the propagation and production of our yeasts, ensuring that each cell has the proper amount of sterols and lipids needed for healthy fermentation. The convenience of taking the oxygenation step out of your brewing process is helpful for 2 reasons: 1) it will save you money on oxygen; and 2) it will simplify your production process. Additionally, since you will have fewer cell divisions (and new cells created) due to skipping a respiration phase, the amount of nutrients and trace minerals (essential for healthy fermentation) present in the initial wort will not be shared with times as with liquid, making for consistent fermentation and guarantee that your cells have what they need to do their job properly. When repitching Lallemand yeasts, please oxygenate the wort as you would for any liquid yeast.

Thanks to this convenience element and due to the longer shelf life of dry yeast (often ranging from 2-4 years from package date), it can be easily ordered in advance and stored in a cooler, leaving it there, readily available, and waiting for brewers to use.

When considering stress protectors, the availability of trehalose in Lallemand’s dry brewing yeast is particularly helpful when attempting to ferment beer in stressful conditions. Among other factors, stressful conditions can include low pH, limited availability of nutrients, high gravity, and temperature; all these can (and certainly will) appear as brewers continue to push the limits of style. So next time you are kettle souring or making that high gravity stout consider a robust dry yeast for your fermentation.

I would love to also take this opportunity to provide some answers to common questions we receive about our products:

CAN I REPITCH DRY YEAST?

Yes. Once rehydrated, you can use dry yeast just as you would liquid yeast. As long as you keep the yeast clean and healthy it can be reused just as you would for any other yeast; it is, after all, the same living organism. However, with any yeast (liquid or dry), if repitching yeast is the way you’ve chosen to go it is important to provide it with the necessary nutrients for healthy fermentation .

WHEN SWITCHING YEASTS WHAT ARE SOME THINGS TO CONSIDER TO MAINTAIN CONSISTENCY OF PRODUCT?

It’s important to understand that there are multiple variables when working with brewing yeast. When switching yeasts it would be advisable to try keeping all other variables the same: mashing and fermentation temperatures, pH, inoculation rate, and wort composition are just a few variables to try and keep in mind. This way you will be able to notice the changes in fermentation kinetics and flavor differences when switching yeasts. Once you do this you will be able to adjust the other variables as necessary so as to achieve the exact flavors you are looking for.

WHAT ARE SOME TIPS FOR BEST YEAST MANAGEMENT

Our suggestions include:

  • Keep everything sterile when working with yeast; this is the most important tip for proper yeast management.
  • Minimize the time yeast is in contact with non-sterile environments, and limit contact with air/oxygen when pitching.
  • Do your research on proper inoculation rates for the style you are attempting to make.
  • Have a proper understanding of how each variable can affect the final flavor in your desired beer style:

o Just a few degrees changes in in temperature can create an entirely different flavor profile. This versatility is precisely the beauty of dry yeast; one single strain can be manipulated by a skilled brewer to achieve a large variety of beer styles and flavors.

o Factors, such as low pH or high gravity, can stress yeast and contribute to unwanted esters and phenolic flavors.

So our suggestion is a simple one: keep things as clean as possible and experiment with each variable to work to get the flavors you desire. Also, if making a high gravity beer it’s important to ensure the yeast has the essential nutrients that it needs for a healthy fermentation. Also, when in doubt, reach out to your technical representative! This is why we are here; it is our job and our passion to help you achieve your fermentation goals.

WHY CHOOSE LALLEMAND?

Supported by long-standing industry experience, an extensive support network, and strong technical expertise, Lallemand Brewing is perfectly positioned to help breweries achieve their most ambitious growth and quality goals by offering products, services, and education suited to fit your brewery’s needs, regardless of size. I hope this has provided you some insight into the world of dry yeast and answered any why, when or how you may have had regarding our products. Again, please do not hesitate to reach out with any questions you may have at [email protected] . You can check out our full selection of dry brewing yeasts and bacteria, along with many other brewing related products services and educational offerings online at www.lallemandbrewing.com .

Cheers to great beer,

Caroline Parnin Smith

East Coast Technical Manager, USA