Historic Brewing at Weyermann

In what used to be a house to wash clothes in, Weyermann has brought to life a glimpse of the past with their historic brewing facility. Equipment necessary to recreate a historical brewery was brought in and included a wood fired copper-clad mash tun, which requiresconstant stirring during the mashing process. Weyermann re-purposed an existing wood-fired kettle, once used to boil clothes, as the brewery’s boiler.

To test out this historic brewhouse and try the new Weyermann® Sour Wort Extract, the team made a Gose beer. In the spirit of traditional brewing, the grist was carefully transferred by hand via buckets to a wooden lauter tun for sparging. Small additions of hops helped maintain the grain bed during the sparge, and run off was transferred to the boiler by bucket. When the boil was complete, the hot wort was again moved by bucket to a copper coolship. Once the wort had cooled to 21°C it was moved to a wood fermenter that had been cleaned with boiling water and yeast was added.

During the process, pH levels were maintained and adjusted using Weyermann® Sour Wort Extract, a biologically derived sour wort used for pH adjustment. The Sour Wort Extract is an easy and predictable way to adjust the pH in the kettle or in the mash tun. Given that the beer contains 75% sugarby weight, the additional sugar must be calculated into the final target gravity. The target pH was easily attained during the boil by first taking an accurate pH measurement, then adding the required amount of extract to lower the pH. “We are extremely pleased with the way the brewing went yesterday. We achieved exactly the flavors and original gravity and aromatics for a Gose,” said Deborah Wood, Brewing Ingredient Specialist at BSG Canada.