In addition to open fermentors and coolships, along with both horizontal and conical fermentors, there are two separate barrel-aging cellars-one for inoculated beer and another for non-sour beers-eight brite tanks, and a host of specialized equipment.Īll but two fermentors (at 30 barrels each) are matched to the brew system at 15 barrels. That is why Bluejacket’s diverse array of twenty fermentation vessels is the real workhorse in the brewhouse. Many beers-such as Bluejacket’s barrel-aged projects, lagers, and its mixed-fermentation farmhouse-style saisons-take much longer to mature. “We like to have a maturation period of at least a few weeks, sometimes as long as a month, for even a simple saison so that the flavors can mellow into a more nuanced whole.” “A lot of brewers, once fermentation is complete, might dry hop the beer or not, then carb it up and serve it,” Engert says. Although Engert anticipates that, at full capacity and brewing seven days a week, Bluejacket is capable of producing between 4,500 to 5,000 barrels annually, the focus is far more on quality than it is on quantity. “We outfitted it with a brewing kit and equipment that allow us to be able to brew anything we can dream of.”īluejacket’s annual production is currently about 2,400 barrels. “We wanted to build something that’s completely unique-a brewery that operates without boundaries,” says Beer Director Greg Engert. Bluejacket brewers rarely make the same beer twice, preferring instead to explore across a broad spectrum of flavors and styles. Although the brewery takes up a small portion of the massive 75,000-square-foot facility-the system and equipment are housed on a series of mezzanines that overlook the bar and restaurant-its prodigious and diverse output fuels the entire operation.īluejacket strives to offer fifteen to twenty of its own small-batch beers on draft at all times and hand bottles a wide selection of about twenty varieties for on-premise retail sale, as well.
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