Brewing it up at Freetail Brewing Company

About a week ago, I got a chance to do something I thought I never would: brewing beer at a brewery. I reviewed beers from freetail before and written about them. I’ve gotten to know Jason Davis a little over the last year or more and have always wanted to try my hand at helping out at a brewery. Learning from the professionals. I got my chance a little over a week ago.

What is John doing?

I arrived a little before 9 a.m. Jason had already started the mash, so I was a little behind. As I walked in Jason said ‘Hi, come on back’, but looked not my direction, as he was busy stirring the mash. As I walked into the brewing room and around the mash tun, he said come on up, ‘it’s you’re turn to stir’. I’ve been homebrewing for a little while, however this was going to be something very new for me. A giant leap in my brewing education.

As I walked into the back, Jason put me straight to work. I climbed up the steps to the mash tun and began to stir the mash. What Jason had done up to this point, was to mill the grain, add it to the mash tun, heat his strike water and pour it into the mash tun. He’d monitored and stirred a little before I got there. After about 15 minutes of stirring and monitoring myself, we were done for the moment. The mashing we’d done was to pull all the fermentable sugars from the grain and mixed with the water, create the sweet wort that would be used during the boil.

Milling around the place was John, the assistant brewer (actually, he was more than milling around, I just wanted to get a jab in there..). As I was a guest brewer that day, I was to be doing much of what John normally did. Both Jason and John are great guys, very knowledgeable and more than willing to  impart there beer wisdom (and whatever else pops into their heads..). At this point, Jason had been heating the sparge water in the kettle while the mash was going on, so that when it’s time to drain the sweet wort into the kettle (known as lautering), it would be up to the right temperature.

Stirring the mash

If I recall right (and I hope Jason goes easy on me if I mess this up..), Jason was recirculating the heated water in the kettle back into the mash tun as the sparge water. Sparge water is used to rinse the grain bed during lautering. As the he was draining the now sweet wort from the mash tun into the kettle, the sparge water was recirculating into the mash tun. This also helps to properly drain the sweet wort from the mash tun into the kettle.

After adjusting the flow a little to clear the wort, draining began. A few minutes later…….and the wort was in the kettle. Now it was time to begin the boil and add the ingredients. This was going to be a batch of Freetail Ale, their year round Pale Ale. As we were getting out the hops Jason threw me a curve ball: He gave me the formula used to determine the amount of hops used. after refreshing my high school algebra skills (such as they are), I came up with a total. A quick trip to the cooler and I was back with the hops.

Hops are all ready

As this was going to be a two-hour boil, there would be a little waiting in between hop additions. After measuring the first batch of hops, I climbed up to the kettle and slowly added them in. As I had about 15 minutes before the next hop addition, I was put back to work. This time it was to help clean out the mash tun.

A pair of gloves, a step stool, larger trash can and a garden hoe and I was ready. This was not going to be as easy as I thought at the time. There is a lot more grain than one would think to brew a batch this large and after the water, it was really compacted. After about 20 minutes and a few trash cans, as much of the grain that could be pulled out was. A few rinses later and it was all cleaned out.

Back to the kettle and the next hop addition was put in. While awaiting the next addition, I was treat to a preview of Porter Fest II. Porter Fest is Freetail’s showcase of their season porter (Torper Porter), as well as several 5-gallon specialty batches: masala Porter (a porter with cardamon added int he boil), Cherry Porter, Coffee Porter, Vanilla Porter and a Chipotle Porter. Not a bad day. Brewing, a few porter samples..I could get used to this. Time for another hop addition, so back to the cooler. The cooler at freetail is quite the interesting place. All the hops and the ingredients that need cooling are in here, as well as storage for the other brews already completed. Jason sometimes keeps carboys of ‘experiments’ in here.

I'm afraid to ask Jason just what he's concocting...

Back to the kettle and another hop addition. The boil was coming along well and almost complete. It was now almost 2:00 in the afternoon and time for lunch. This was a no brainer. A brick oven cooked Freetail Pizza of course! Good conversation, some food in our bellies and all was good. The guys here at Freetail have a great thing going. A no fear approach to craft beer, yet with a healthy respect for traditional styles and the best pizza you’ll get in town.

No rest for the weary brewery, so it was back to the kettle for Jason and I and time to chill and drain the now bitter wort into the fermenter. A quick switch some equipment fittings the the chilling and draining the wort.Wile the wort was making it’s way into the fermentor, back to finish lunch. John brought out a brew he cooked up with beets. I know what you’re thinking: beets? It was actually quite nice.

A classic cheese pizza Freetail Style and a glass of heaven

With the beer safely  in the fermentor, my time was essentially done. What a day! For me, even the tasks of cleaning up the mash tun, sweeping the floor, rinsing the floor and equipment was fun. After all, consider what the end product is! My many, many thanks to Jason, John and owner Scott Metzger for letting me share in this adventure. I shall return!