Lift Bridge Brewing: In Cinemagraphs
Becca Dilley / Heavy Table
Malted grain (above) for the beer batch in process. The stuff can be chewed as is, and it has a nutty, earthy, almost Grape-Nuts-like flavor to it.
Becca Dilley / Heavy Table
We spent about four hours at the brewery. During that time, Matt was constantly on the move. Like cheesemakers and farmers, brewers stay busy.
Becca Dilley / Heavy Table
Matt pours malted grain from a sack.
Becca Dilley / Heavy Table
Hops are added to the mash, where they will add a subtle hop characteristic to the final brew.
Becca Dilley / Heavy Table
Matt stirs the mash to help distribute the grain and keep the temperature even.
Becca Dilley / Heavy Table
Belgium Tripel (Stage 1)
Name: Belgian Tripel
Type: Belgian Strong Ale
Note: Completed first stage of fermentation, getting ready for section stage and a 2 month wait.
My First Yeast Starter
My first attempt at growing yeast for my first Belgium Tripel. It went better than expected.
Homebrew: Caribou Slobber
Name: Caribou Slobber
Style: American Brown Ale
Overview: Dense layers of malt, caramel, baking chocolate, and a hint of light-roast coffee give way to reveal a hop character you’ll be surprised to find if you’re used to drinking English brown ale.
Homebrew: St. Paul Porter
Name: St. Paul Porter
Style: Porter
Overview: An assertive black ale dominated by roast-coffee and chocolate character and hop bitterness.
Chalk Board theme
