Brewing with Fire: Carillon Brewing Company

The Feast
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Automatic TRANSCRIPT

We also of course had to talk about the brewery itself which as I mentioned at its heart is one giant fire. This multi story brick fireplace essentially takes up one entire side of the Carillon brewing building in full view of the rest of the restaurant. Now if you're having trouble imagining that you're gonNA want to check out some of the pictures we put up on our website at the feast podcast Dot Org to appreciate an full. But if you haven't had a chance to check them out yet imagine a giant multistorey brick fireplace with a giant fire at the bottom level and yet another fire going on up top now. Needless to say this giant fireplace needs constant attention. A fire essentially has to be going at all times to keep the operational and well. It's a fulltime job so this is kind of crazy but we basically we opened up in August of two thousand fourteen As part of just a bigger living history exhibit for the larger part of Carolina's horrible parks. We had not talked about the eighteen fifties Dayton other areas of the park. So that was one of the reasons. Why chose the team fifty to replicate here in the brewery and the other reason was that we hadn't told the story of German immigration and Dayton. It's kind of a changing city in the eighteen fifties. We had new transportation routes that were opening up the Miami Erie Canal which runs right through. Caroline Historica Parker would have run through there when it was active was at its height by the fifties in Dayton In the later fifties the railroad finally came into town. So you start to see industrialization coming into this region Prior to that beer was being gruden has been done thousand years but beer wasn't being made on a commercial scale in the city of Dayton Until the eighteen fifties prior to that most of the beer is being home the housewife just a chore like any other and a essentially as safer source of hydration than the drinking water was often as a source of nutrition categorically Sosa Nutrition and the finished products is actually a fairly sterile product. Once it's produced that actually nothing really wants to live in it that's going to harm said so severe is important but by the eighteen fifties you start to see these purpose built industrial commercial brewing setups. coming up and so we replicated this building off of those early gravity fed. Industrial Brewers So what we're standing in is our brew house right now which relocated giant three tiered brick fireplace that. Actually it's not just one single heat source that has four different fire boxes free of which he parts of the brewing process one of which is a wood fired oven that we do our spangler and sour dough bread baking and about three or four days a week so dan is up there right now trying to get the fire going so we can go upstairs law. Show you everything. Here gets fermented in American White Oak barrels a little unique compared to a modern brewery which is using stainless steel and our pre. Kettles are copper. In Ohio by company called The Sun. So we had to have commissioned. You have three kettles up here kind of breaking down. The brewing process where essentially heating up water taking malted grain screens that have been sprouted and then dried trying to get the starches in the enzyme generated that can break down starch into sugar. By the malting process. We take those grains mill them in a stone mill here on site Bring them up to the top of the fireplace and we take our hot water. Mix It with the grains steep them for about an hour break those starches inside the grains this complex sugars down into simple sugars and then we'll translate into a third kettle which is directly heated by fire. That will be our boil pedal so once we start boiling. The words is liquid. That will become beer. That sugary liquid from the grain We add hops to it For most recipes we can add other ingredients like in our case coriander AOL that has coriander seed and Chili pepper. we do a squash. Butternut squash added to it so it can do a lot of different things in the boyle in terms of getting flavor into the beer. Of course boiling is what you're safely drink in water once we're done with that will cool the liquid down through a big cooling coil and then we'll ultimately end up in our barrels or or liberal. So it's a big process but we have these three giant copper kettle ones. One hundred gallons are Mash Tun. Excuse me is not directly heated but it is surrounded by so it's insulated so it can uphold that heat during the mash brought us and then our boil. Kettles his wealth can ask questions. You mentioned that it's handling rain. Who GETS THE QUARTERBACK? So that's a little bit in the beginning for the first about three years. We did have a mill that it's kind of funny it was a it was a steel roller mill which is a little bit more modern but housed in a kind of a historic looking setup and that was hand cranked so we actually were hanged cranking one hundred fifty pounds of grain every day for brewing process. That's like an intern. Yes exactly so volunteers. So there's three of us they get paid to do this full-time and we have about twelve men and women who actually come in and help us grew so those on tears are awesome and they help us do a lot of that kind of grunt work but we have since installed a stone mill in here with a little bit more appropriate to the eighteen fifties however that stone mill was designed to be hand cranked. We handmade the gears actually our presidency. Oh built that. He's a pretty skilled. Woodworker and with the gearing ratio. We found that the momentum of those large stones would actually kept the crank arm flailing on its own for about fifteen minutes so a little bit unsafe to you so right now we have a stone mill. That's unfortunately powered by electricity. It's kind of a mishmash so every once in a while we have to kind of put a little bit more modern twist on things just to keep things a little bit safer. But we'll hall up about anywhere between one hundred and a hundred and fifty pounds for per batch and we're a two barrel system so we we make about all things said and done about forty five gallons at finish beer of one batch so and I mean as far as your your other ingredients I mean hops obviously classic ingredient. Where are you sourcing Your House? So we get them from all over unfortunately still moat. The majority of hops are used for the brewing industry in America on the West Coast. So you're Valley Lamb valley places like that over in Oregon Washington and just interested you know from the nineteenth century. Perspective brewers who were working in Ohio Dayton in eighteen fifty would. They've been getting hops from Ohio. Where having from Wisconsin or west coast right so they were growing hops in Ohio for sure so in the eighteen fifties. It was kind of the opposite from now. We'll get them from. The West does in the fifties New York. State UPSTATE NEW YORK. Kind of in the cooper sound area was one of the biggest hop growing region for America Wisconsin but eating sixties with a huge hop growing regions. Ohio state have a significant hop culture? Well brewers would have been getting locally if they could but you also like you talked about earlier with the industrialization of brewing because of those transportation routes he could get hops from all over the place. A lot of brewers were importing hops from Europe from Germany and England. So can apprised tops. Like Hallertau in east can buildings Kim from overseas and so they would ship them and they would bring him in to those transportation route so they could get them smaller. So I mean there's still a little is brought to a certain extent. And then you know your your coriander seed and then you mentioned butternut squash. She kind of what brought you to those ingredients for the historical inspired. Imagine yet definitely so we spent about a year doing research prior to this facility being open just to figure out what we should be brewing. How To brew it? What equipment we needed but we need to build all those things and so we were talking about the year eighteen fifty here which is kind of the very beginning of industrialization for brewing in Dayton. We also have one foot in that early industrial style which would have been a little bit beers that were more used to today or credit more. Commercial Beers. Don't have all those crazy ingredients in them and then one flight back in the eighteen thirties housewife brewing methods. So we find a lot of these recipes. Coriander Ale came from A receipt book Recipe Book from the Eighteen Thirties so it was published in Cincinnati Ohio and it was basically a manual for how to raise a family. Todd receives proper seats for the Husband Minute Housewife Cincinnati. There's a chapter of the book of Brewing Essential part of raising a family and at that time in the eighteen thirties and found listed under the brewery section. Another way to make Ale so there wasn't even a name for it but it just described taking a Bushel of grain and a certain amount of water. Heating it up boiling it to a color which is kind of a funny Whatever that means so that's going to buffer interpretation with that meant back and then a culture coriander seed in Canada Seemed like exotic ingredients. And I think a lot of people think on the frontier wherever people just didn't have anything but then by the eighteen thirties they had the canal system so they could bring in pretty much anything. They want to get so coriander would have been available. They would have been growing slot tro in the and their gardens as well so they could have collected their own grain or seed so Chili Pepper capsicum Chili peppers. So they were bringing those eventually growing them too. So I imagine veterans Washer be something similar like right exactly or or even in the middle of winter. If you didn't have enough grain on hand sometimes these pumpkins. Soi shells even potato or beat. Beer would be dale here as well In January those representative of Beers that you were doing when you run out of grain so you're searching for other starchy from animal sources. And if you had grown wash harvested in the fall you keeping you root cellar and you can take it out and cut up in

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