As I walked into Goshen Brewing Co. this past weekend, it smelled and sounded like an actual brewery for the very first time.
There is nothing quite like the aroma of malted barley and hops in a brewhouse to get you salivating.
Although the brewhouse has been set up for a while, owner/brewer Jesse Sensenig has now brewed the first two batches on his seven-barrel system.
- RELATED: A look inside the soon-to-open Goshen Brewing Company, March 14, 2015
Changing from a half-barrel or one-barrel homebrew system to a commercial seven-barrel system is not necessarily an easy task.
And of course, with so many parts involved, everything might not be hooked up exactly as it should be. For example, an overlooked hose clamp might allow water to spray everywhere until the shutoff valve is quickly turned off.
Great Black Swamp Brewing’s Paul Travers was here over the weekend to help with the inaugural brew. Jesse developed a brewing relationship with Paul and interned with the brewery while living in Ohio.
The first two brews are a Scotch ale and a coffee porter.
Although the coffee has not been added to the porter yet, Jesse said that because of his family ties to Ethiopia, it will definitely be an Ethiopian roast. He has not revealed where he will get his coffee, but I’m guessing that it will be from a local roaster.
Each of the beers now occupies one of the four jacketed seven-barrel fermenters.
Glycol, which is essentially a food-grade antifreeze used to regulate the temperature of the beer while it’s fermenting, runs a cycle through green and blue plastic plumbing and through the double-wall chamber of the fermenters.
This ensures an optimum temperature for fermentation, which produces carbon dioxide and alcohol. The alcohol stays inside the fermenter, while the carbon dioxide off-gasses through a hose into a bucket of water.
Jesse pulled off a small sample of each beer, both of which are extremely undeveloped, but it is always fun to taste beer at different stages of the process.
At this point they are uncarbonated, of course, and both tasted like sweet syrup. It’s hard to tell from this sample exactly what the beer will develop into, but I have tasted many of Jesse’s brews and have yet to be disappointed.