Alright, so this is one of my last blog posts in the States, before leaving for Europe.
It was just about a week before leaving for Italy, and I was back in my hometown in Virginia, when I discovered that there is a new brewery the next town over from where I grew up. I figured it would be a nice place to go to unwind and give some support to a local business as well as support something that I appreciate most...Beer.
Upon arriving to the brewery I noticed that it was incognito and blended in quite well with the other buildings. The inside of the brewery reminded me of a small German beer hall, with a simple food menu and a large list of beers to choose from. I decided to start with the "Wild Farmwell Wheat". I really enjoyed this brew very much, as it was a refreshing medium bodied beer to start with, and had a very fruity taste to it, but no fruit was actually used in the brewing process...How could this be??? The reason is that they have a friend who works in a lab and is very savvy with extracting yeast. From what I recall, they extracted this yeast from plums which made the beer taste like It was brewed with plums. This really stirred my curiosity!
After learning that, my interest was sparked in the yeast element of brewing. I guess it would be called Microbiology. Since then, I started reading some book's on the matter, one of them was called: "Secret life of brewers yeast: A microbiology tale", written by a Scientist, named, David Wooster, Ph.D. This book goes over the history of yeast in brewing. This is a must-read for anyone who brews and wants to know more about the complexity of yeasts.
After drinking a few more impressive beers at Lost Rhino, I sparked a conversation with one of the brewers. We hit it off pretty well, so I asked if there is anyway I could volunteer to help before leaving, and that's when they introduced me to the head brewer/owner. He was very pleased to have me on the team, and gave me the go ahead to show up on Canning Day. Sure enough, that day came and I was ready to can some beer!
The day started a little slow as they were working on some kinks with the machine, so the machine was filling the cans but not putting the tops on the the cans. That's when they gave the workers beer that would of otherwise been wasted, and that is one great reason why I would love to work at a brewery. I mean you gotta try the beer and make sure it taste okay, right? :-)
With the help I was able to offer, it turned out to be an extremely productive day at the brewery. We were able to fill and cap all the cans in record time, which freed the other workers do necessary things, instead of only canning all day. Overall, they were very happy with the outcome, which in turn, made me happy that I was available to help!
I had an experience of a lifetime, had a good time while working, and I also got to connect with like-minded people, passionate about craft beer. That's what life is all about, so I am forever thankful that they allowed me to share such a unique experience with them. These open experiences are what keep me motivated with brewing beer and help to keep me focused on starting my own brewery someday.
My objective is to learn as much as I can about artisan methods of brewing, distilling and wine making, where ever I end up, at a Brewery, Winery or Distillery, it all shares a love for the art of alcohol creation. There is something to learn from all of these arts. The more I visit these industries the more I realize that it is such a solid and supportive industry. Breweries calling other breweries for some grain or yeast and even for ideas and collaborations. I think that is also what I truly strive for,
I'm not the fend for your self type, I like the sense of belonging to something I believe in, wholeheartedly. Here are some pictures from Lost Rhino Brewery. Feel free to leave a question or comment below! Thanks for reading. Stay posted, much more to come!
