The PSIFT sponsors one of the best social events of the season, make that of the whole year. The brew night at Gallagher’s “Where-U-Brew” on October 21st offered an evening of learning how to brew 6 different types of craft beers, plus a catered BBQ dinner.
Jeff Clawson from Oregon State University was the speaker and also a master brewer. Jeff is the Pilot Plant Manager for OSU’s fermentation plant in Corvallis, Oregon. He brought some select fresh hops to add to the different beers.
We had 6 kettles and divided up in to teams of 5 at each kettle. Plus another team made wine from 5 gallons of boxed grape juice just for fun. The teams had a great time milling the barley malt, scaling ingredients and continuously stirring the kettle. In between taking turns stirring the kettle we tested Gallagher’s craft beers.
During the brewing session we learned we needed to use good sanitation practices and follow the formula and process procedures closely. These critical steps are necessary to take during all stages of the brewing process. To insure a beer will ferment properly and come out tasting the way you desire it too. Minor changes in any ingredient, time or temperature can lead to totally different tasting beer.
Three weeks later after fermenting for the proper amount of time and at the proper temperature. We returned to bottle and cap the beers. All three bottling stations were busy for a good two hours filling the cleaned bottles, capping them and then putting them in mixed cases.
The 6 beers we brewed were, Octoberfest, Gally Mac Amber, Yardbone IPA, Monk, Faceplant Winter Ale and Bearded Cannonball Stout. We all agreed they were well over 5% alcohol, but that was just a consensus and not scientifically proven.
Everyone walked out of Gallagher’s with a case of beer and smile on their face.