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- Six years ago we started the brewery,
- and since the beginning my aim...
- ... the idea that was buzzing around my head
- was to give an italian undertone to the product, as much as I could.
- In the brewing process, apart from the barley malt and the hop,
- there is another ingredient whose real origin is not really much regarded: yeast.
- And you have to consider that yeast is the real “head brewer”.
- So, since this year, we started working on a project,
- an idea I had always been hooked on,
- but that we had never faced before because we were lacking of time and resources:
- looking for a native yeast, orginated in this area.
- So this was the idea I shared with Andrea and Davide:
- we decided to go and put some “yeast traps” to try seizing one which was present here,
- around the mountains that sourround Borgorose and which could ferment a worth.
- Clearly enough
- this will be the starting point for an infinity of tests and experiments
- that we hope will help us identifying a typical yeatst from this specific area.
- Essentially, these are different beer worths
- and we are searching for different level of selection of the yeasts.
- We used the same “media",
- both liquid and in a cell culture,
- thus gelifying the same “media” to obtain a firm media.
“The traps" placement followed some general criterions
- mostly suggesting either orchards and fruit gardens that could somehow host yeasts,
- or areas that could have a good flow of air,
- so to search for yeasts that winds or insects could carry with them while flying.
- Today we retrieved the traps, and then all the laboratory analisys
- will tell us if we could actually find something interesting.
- So now it starts a new step of the process that will take about one year and that will let us pick out
- a yeast that we can use to brew, or at least try to do that.