Hey everybody I’m Andre Meunier, I’m the beer writer
for The Oregonian/OregonLive and we are here at LABrewatory with my man Nick
Herrera. Good to see ya, Nick. Nick and I are gonna do a collaboration
between The Oregonian and LABrewatory. We are going to make a beer, it’s called
FakeBrews IPA, because we’re in the news and fake news is a thing, apparently. And
I’m not really a brewer but I’m pretending to be one, and Nick’s going to
teach me how. We’re starting out — thank you Nick — by, we’re doing what’s called mashing in. The water is poured into the mash tun, this big kettle here, and the grain is coming down from this thing here. What’s that thing called? Grist case. How hard do I need to stir this, Nick? How am I doing? Just make sure it’s nice and even. I think this is used for rowing otherwise. It’s perfect, he said. And so now we wait. This is called the
saccharification rest. Yes, so a fancy word for saying the enzymes
are turning all the starches into sugar. Sounds like we are feeding a goat to the Gods or something. So the sweet sugary liquid is
called wort. So we’re gonna move
the wort over to the kettle. We’re gonna boil it for an hour, and this is where we
add hops. The longer you boil hops for, the more bitterness you’re gonna get
from those hops. It’s all going in there, you ready? We’re using Centennial
and Simcoe and Chinook hops. And Chinook will give us that sort of dank piney-ness, right? Absolutely. So we rinsed the grains, to rinse all the residual sugars from the
grains. These grains are now called spent grains and they’ll go to a farm where they’ll
feed pigs and horses and other livestock. Alright, this is what’s called graining out. We took all the sugar out of it, most of it. Mmm, that’s very tasty. So after the kettle, we have all those
hops in the kettle and we don’t want the hops to move over to the fermenter
because yeast and hops don’t like each other that much, so we’re gonna do what’s
called a whirlpool. It’s a centrifuge, right? we’re gonna move all that hops stuff into
the middle and we’re going to take the wort from the kettle and we’re gonna
move it over the fermenter then we’re gonna throw the yeast in the tank. We’re
gonna add oxygen because the yeast needs oxygen for the first few days to grow.
When it runs out of oxygen, it’ll start eating sugars and it’ll make beer. Don’t breathe into the tank, into the fermenter. Because you don’t want my breath in there? I gotcha. Are you worried about me doing this? A little bit. And go ahead and close it. There you go. We’re done for today, nice job. — So
we’re done for the day. We’ll let the yeast do its job. We’ll transfer it to a
bright tank and we’ll carbonate it, and get it ready for packaging. Now what? — Now we cheers, and we taste. I like that! Nice and malty, good hop bite
but not over hoppy. — Right. — Big body. Piney, almost a little tropical in there, huh?
What is that? — Stone fruit. — How did we get that? From the yeast. You did pretty good on this. —
Hey, it was your brew, man, it was your brew. #FakeBrews IPA, people.
Come get it.