| Brewmaster Ezra Cox says, "Talking to folks about beer is one of the best parts of my job - I just love talking about beer and brewing."
Ask him your question at this link, and look for the answer here.
|
|
| Q: What is Bottle Conditioning? |
|
|
A: Bottle conditioning is the "champagne method of bottling." Following fermentation we add additional yeast and special sugar, then immediately bottle and age the beer. A secondary fermentation takes place in each individual bottle producing natural carbonation. The result is a premium beer with finer carbonation, more complex flavor, and even the ability to age well. |
|
| Q: What is the difference between a Lager and Ale? |
|
| A: Lager and Yeast are the two types of beer brewed throughout the world. Each of the dozens of beer styles falls under one of the these categories. It is the choice of brewing yeast (of which there are dozens ) which determine whether an ale or a lager is produced.
Lager yeasts ferments at cool temperatures (50-55 degrees) contributing little if any, additional flavors to the resulting beer. They are capable of producing very "clean" beers with the accent on the malts and hops in the recipe.
Ale yeasts ferment at warmer temperatures (60-65 degrees) and are prized for the distinctive flavors they contribute to the resulting beer. In addition to the malt hops, the ale yeast strain adds its own signature qualities.
A brewer's choice of type and strain of yeast can be the factor that differentiates its beers from other brewers. Acquisition and maintenance of a distinctive and quality strain is of utmost importance and can even be a closely guarded secret. |
|
| Q: What makes a beer Nitro? |
|
|
A: The method of carbonation is what makes a beer a "Nitro." Following fermentation, most beers are carbonated by the addition of carbon dioxide. "Nitro" beers are carbonated instead with a larger percentage of nitrogen gas. The result is a beer which many describe as incredibly smooth, or even "flat," similar to what all draft beer must have tasted like before the advent of artificial carbonation and modern kegs and taps. These are beers in their natural state, like drinking from the fermenter. |
|
| Q: Does Dick's make Belgian style ales, and how do they differ from standard ales? |
|
|
A: We produce a variety of beers that are authentic examples of classic Belgian Styles. These beers are prized around the world for their unique flavors. We study each style and obtain authentic ingredients to brew fresh examples of these famous beers. Most importantly, we ferment using yeast strains selected from century-old Belgian breweries. |
