80 lines
4 KiB
Markdown
80 lines
4 KiB
Markdown
+++
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title = "Homebrew"
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date = 2022-03-01
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authors = ["Aron Petau"]
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description = "A bubbly hobby of mine"
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[taxonomies]
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tags = [
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"altbier",
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"beer",
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"experiment",
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"fermentation",
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"hops",
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"homebrew",
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"keg",
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"lager",
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"pressure",
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"private",
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"sustainability",
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"yeast"
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]
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[extra]
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banner = "beer_tap.jpg"
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show_copyright = true
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show_shares = true
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+++
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## Brewing
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### Making my own beer
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I love hosting, I love experimenting in the Kitchen. Starting with homebrews was a natural fit for me and during the first wave of Covid-19, I went the whole homebrewer’s route of bottle fermentation and small batches later elevating my game with larger batches of 50 liters and a pressure tank system.
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Starting out, I found it fascinating, how just 4 rather simple ingredients, malt, hops, water and yeast, can form such an incredible range of taste experiences. It was and still is, a tremendous learning experience, where one slowly has to accept not being able to control the process fully and find room for creativity.
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Why do I present such an unrelated non-academic hobby here? I simply do not regard it as unrelated, experimenting and optimizing a process and a workflow, creating optimal conditions for the yeast to do its job feels very similar to approaching a coding project.
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Yeast and what it does fascinates me. Every time I open the latch to release some pressure on the Tank I think of the awesome symbiotic relationships yeast has with humans and how many different strains live there together to create a unique, yet tailored flavor. Several ideas are floating around of changing the brewing process by capturing the created carbon dioxide and using it productively. I could see a car tire being filled with my beer gas, or an algae farm munching away on my CO2 byproducts. Within a closed-loop pressurized system, such ideas actually become realizable and I would love to explore them further.
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I am not yet an expert on algae, but I can manage with yeast and I believe they can coexist and create a more sustainable cycle of production.
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Young Henrys, a brewery in Australia is already incorporating algae into its industrial process:
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[The Algae project](https://younghenrys.com/algae)
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Such ideas do not come into the industry by themselves: I believe that art and the exploratory discovery of novel techniques are the same things. Good and inventive design can improve society and make steps towards sustainability. I want to be part of that and would love to find new ways of using yeast in other design contexts: See whether I can make them work in a closed circular system, make them calculate things for me, or simply making my next beer taste awesome with just the right amount of fizz.
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{% gallery() %}
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[
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{
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"file": "beer_setup.jpg",
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"title": "The latest iteration of my homebrew setup, using pressure tanks and a pressurized fermentation chamber",
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"alt": "A photo showcasing the latest version of a homebrew setup with pressure tanks and a fermentation chamber."
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},
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{
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"file": "beer_setup_2.jpg",
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"title": "An electric kettle I use for the Brew",
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"alt": "An image of the electric kettle used in the brewing process."
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},
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{
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"file": "beer_tap.jpg",
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"title": "I made my own kegging system featuring a tap from an old table leg.",
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"alt": "A custom kegging system with a tap made from an upcycled table leg."
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},
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{
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"file": "beer_fermentation.jpg",
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"title": "An active fermentation",
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"alt": "A photo showing the fermentation process in action during beer brewing."
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},
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{
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"file": "hops.jpg",
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"title": "Hops growing in our garden, so I can experiment with fresh specialty hops",
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"alt": "Fresh hops growing in the garden, ready for experimentation in brewing."
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},
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{
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"file": "beer_malt.jpg",
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"title": "The leftover mass of spent grain. Animals love it, it's great for composting, but most importantly, it's great for baking bread!",
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"alt": "The spent grain left over from brewing, which is perfect for composting, animal feed, or baking bread."
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}
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]
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{% end %}
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