Why we naturally condition our beers.
The question of how a beer begins is complicated. For me, it starts with flavour and aroma and one of two questions: “What would it be like if …?” and “I have this idea, how do we get there?” Raspbretty Bates started with the latter and evolved with the former. Asking how we could create a beer to highlight our house Brettanomyces culture, we decided to ferment and age it in stainless steel rather than wood to make sure no accidental microflora changed the yeast’s character. That first batch showed a strong cherry aroma, and from there it was an...