TRVE Brew­ing Scorn Pale

Craft Beer & Brewing Magazine - - Breakout Brewer: Trve Brewing -

A clean and sim­ple dry-hopped pale ale de­signed by Head Brewer Zach Cole­man.

ALL GRAIN

Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.050 FG: 1.012 IBUS: N/A ABV: 5.3%

MALT/GRAIN BILL

7.18 lb (3.25 kg) Troubadour Pevec malt

(sub­sti­tute Pil­sner malt if not avail­able) 1.33 lb (603 g) Troubadour Ser­e­nade

(sub­sti­tute Vi­enna malt if not avail­able) 14.5 oz (411 g) Troubadour White Wheat 1.9 oz (54 g) Wey­er­mann Acidu­lated

HOPS SCHED­ULE

0.57 oz (16 g) Magnum [12% AA] at

first wort 1 oz (28 g) Mo­saic [12% AA] at whirlpool 3 oz (85 g) Ci­tra [11% AA] at dry hop 2 oz (57 g) Mo­saic [12% AA] at dry hop

YEAST

White Labs WLP001 Cal­i­for­nia Ale yeast or sim­i­lar

DIREC­TIONS

Mash at 152°F (66.6°C). Boil for 60 min­utes, fol­low­ing the hops sched­ule. Knock out and fer­ment at 69°F (21°C) un­til it reaches 1.016 then raise to 74°F (23°C) un­til it reaches fi­nal grav­ity. Drop to 60°F (16°C) and drop or har­vest yeast, then add dry hops and hold for 3 days at 60°F (16°C). Drop the dry hops and pack­age by your pre­ferred method.

WA­TER TREAT­MENT

We ad­just for the wa­ter we get in Den­ver so this will change based on your base wa­ter pro­file. 0.12 oz (3.5 g) Chalk (CACO3) 0.04 oz (1.2 g) Gyp­sum (CASO4) overdo it. Have the con­fi­dence to strip out what isn’t nec­es­sary. Qual­ity in­gre­di­ents make for bet­ter beer. Keep im­prov­ing the process. And work with other like-minded lo­cals when­ever pos­si­ble to cre­ate beers with both char­ac­ter and a story.

That tightly edited ex­pres­sion re­flects it­self in the re­strained acid­ity of the sour beers they pro­duce at their pro­duc­tion brew­ery, dubbed the “Acid Tem­ple.” While some other con­tem­po­rary sour-beer pro­duc­ers are con­tent to push the lim­its of acid­ity to higher and higher lev­els of mouth-puck­er­ing sour, TRVE’S ap­proach is im­mi­nently drink­able—so­phis­ti­cated even.

Over the years, they’ve learned the ins and outs of their house mixed cul­ture and have de­vel­oped ways to mas­sage the lac­tic acid bac­te­ria into pro­duc­ing just the right level acid­ity by ma­nip­u­lat­ing hop­ping rates and blend­ing batches.

“I re­ally love the fact that [more drinkers are] try­ing to steer away from ‘What’s your most sour’ and over to­ward ‘What do you have that has a lit­tle bit more bal­ance or nu­ance to it?’”

When it comes to in­gre­di­ents, TRVE has fully em­braced the rise of lo­cal and re­gional craft malt­sters and has be­gun sourc­ing sig­nif­i­cant amounts of their malt from out­fits such as Troubadour Malt­ings in Fort Collins. The lo­cal an­gle not only makes for a sell­ing point and story in the tap­room but also sup­ports a fel­low lo­cal busi­ness and—most im­por­tantly—al­lows Head Brewer Zach Cole­man to work with the malt house to cre­ate cus­tom malts that de­liver fla­vors he en­vi­sions.

“Zach has been re­ally adamant about try­ing to change the pro­ducer-sup­plier chain as much as we can so that we don’t just work with these big guys who say, ‘Here’s our menu of shit. Just or­der what you need and fig­ure it out,’” says Nunns.

“We can go to our malt­ster and be like, ‘We want this’ and they will be like, ‘Fuck yeah, we will make that for you.’ Or we can go to our farmer that we work with out on the Western Slope and say, ‘We would like to see these fruits,’ and he will be like, ‘That sounds great to me, too. I will get it in the ground next year for you guys.’ So that’s a big part of what we’re try­ing to do— change that re­la­tion­ship and sup­port a lot of the busi­nesses that are sim­i­larly sized to us just do­ing dif­fer­ent stuff.”

In De­fense of Tur­bid Beers

On the hot but­ton is­sue of New Eng­land– style IPAS, Nunns takes a pro­gres­sive stance that may be un­pop­u­lar among some Colorado brew­ing peers.

“I’m baf­fled that you’re still see­ing brew­eries in Colorado who are mak­ing

fun of hazy IPA,” says Nunns. “I am blown away by that. This is a le­git­i­mate style lit­er­ally ev­ery­where else [in the coun­try]. It’s al­most like the brew­ing in­dus­try here is so long­stand­ing that we have these re­li­gious zealots about how brew­eries should act.”

For Nunns, these un­fil­tered and tur­bid IPAS may be some­thing new, but there’s pre­de­cent for them within the world of beer, and they sim­ply re­flect the syn­cretic cre­ativ­ity of to­day’s craft brew­ers in creat­ing new things from more tra­di­tional build­ing blocks.

“I was in Bos­ton for a fes­ti­val, and Zach [Cole­man], my head brewer, Kat [Wilkin­son], my sales man­ager, and I were all sit­ting at a bar with three beers in front of us. My beer was Fresh IPA from Civil So­ci­ety, who have since be­come re­ally great friends of ours. Zach was drink­ing the same thing as me, and Kat’s beer looked iden­ti­cal, but was pre­sented in a dif­fer­ent glass. So I asked her what she had and she said, ‘Oh, I or­dered a hefe.’ When I saw that the level of tur­bid­ity was the same in all three of those beers, I was like, ‘Why are we even having a dis­cus­sion about this? Why is it okay for [he­feweizen] to have that level of haze but not this [IPA]? This is not even a dis­cus­sion we should be having.’”

Nunns and Cole­man have put their own spin on the hazy IPA they brew, push­ing the beer to lower fin­ish­ing grav­ity than is typ­i­cal for the style while still de­liv­er­ing strong hops aro­mat­ics through late hop­ping and ex­ten­sive dry­hop­ping reg­i­mens. De­spite their tough im­age, Nunns and Cole­man could not be more ap­proach­able, just like the ses­sion­able and sim­ple beers they make and sell. While their vis­ual style may seem to some to be over­the-top and dra­matic, the beers them­selves are a pic­ture of re­straint—hon­est, au­then­tic, and rus­tic, with a defin­ing per­son­al­ity that makes them TRVE.

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