We met up with Chad Yakobson, brewer and owner of
Crooked Stave in Denver along with Patrick Dawson, author of the soon-to-be-released book Vintage Beer. The interview was conducted by our own Scott Simmons, with Daniel Flanders behind the camera for our
Cellarmanship series. We talk about the thrills of aging beer, how people can make informed decisions on cellaring beer based off their personal taste, and how Brettanomyces affects a beers ability to age.http://vimeo.com/69404430As Patrick points out, cellaring beer is all about allowing a beer to change into what it could be. He notes that it’s really important to understand the mechanisms that beer undergoes as it changes. So, in that spirit, this video is quite educational. It lasts about 47 minutes so be sure to come back and finish the video if you can't watch the whole thing now. Below we've included a general timeline of what we talk about, in case that's helpful.And also, be sure to check out
our other Cellarmanship videos with New Belgium and Avery Brewing. Chad has some different opinions than those brewers so it's very fun to see the differences throughout makers of wild beers in Colorado.Timeline of talking points in this video:
- 00:00 - Introductions
- 02:00 - Talking about the Wild Wild Brett series and exploring the possibilities of Brettanomycs
- 05:10 - "What's your take on cellaring beer?" Personal taste, subjectivity, and changing profiles.
- 13:55 - Aging hoppy beers with Brett, especially WWBG. What age has done to the wwb series
- 17:28 - Bottling with Brettanomyces and how Brett works with complex sugars and cellulose
- 22:20 - Petite Guava and aging as experiment and education
- 26:50 - Laying down corked beers for home aging
- 37:00 - Aging Fruit Beers, and tasting Persica
- 40:55 - Strains of Brettanomyces, blending, and acids in beer beer
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