There a tonne of different ways to make good beer. For us it's all about the yeast and bacteria (which is referred to as the inoculum/inoculate). There are three primary ways to aquire inoculate as a professional brewer. 🍺 1)purchase fresh liquid slurry from a commercial lab. 2) purchase desiccated dry yeast from (different) commercial labs. 3)generate your own in house. 🍺 We do an mix of 1 and 3, primarily 3. The most important step in our process is that instead of purchasing yeast from a lab that was fermenting weeks ago and then pitching directly into a fermenter, we acclimatize the yeast in our little propagation system seen on the right above. This means instead of pitching old tired (low viability/vitality) yeast into our production beer, we take already active yeast at its peak performance, when it's the healthiest, and push that into our fermenters for production fermentation. 🍺 The short of it is that we have to make two separate batches of beer for ever batch we send out the door, but it's something we've decided is worth the effort. Cool. Cool cool cool.
A little easter update. We've been working on getting this downtown Saint Pete taproom built, and we've been working hard on a killer lineup for it. Pictured is Tangency, the Sour IPA we've been working on for a while. We've finally nailed it and it will be available in the taproom in draft and Crowlers when we get that open. Opening tap list is 13 killer Inoculum sours, an Inoculum Kombucha, and a couple special (clean) guest taps. No hard date for opening yet - we'll let you know as soon as we know. Cool.
#Repost from @floridabeerblog with @regram.app • A beaker of Spectrally Macabre from @inoculum, one of the best beers I've had in some time. The brewery visit is up now at FloridaBeerBlog.com #florida #craftbeer • We were stoked to have Dave come through for a visit and the writeup he did on that is too kind! Go check it out on floridabeerblog.com - very cool.
We got a new coworker at the production facility! We went to the pound and asked for the cat with the least time left, and we just happened to get a super cool and nice one! • Now that we're stuffing this building full of oak, it'll be her job to protect all the beer from untoward critters. • We haven't named her yet. Current lead is Brett or Bretta, what do you think?
The farm project is officially underway. We've been unsatisfied with the quality and consistency of some of the fruit that is available to us. In part for that reason we've decided to grow our own fruit. Pictured is 50 day neutral strawberry plants in a Nutrient Film assembly. We expect this plants to produce roughly enough fruit for all of our current Kuebiko production, and that fruit will be more consistent and higher quality than anything else available to us. Neat.
After a two year hiatus Mother Ursa is on its way back to market! To most it's probably an American Sour Brown, but to us it's a 'Florida Stout'. Not quite chewy or dark enough for a northern winter, but perfectly crushable for our Florida 'winter' Oh, and it's sour. Rad.