Beer School 101
Malt is the second largest ingredient, after water, in beer. It is the soul of beer.
Malt however, gets treated like Cinderella. It does the yeoman’s work and the hops fight for all your attention.
We brew British Isle style ales. To do this we use imported ingredients. This includes our malt.
The history of Irish Red Ale is difficult to trace. Many Irish Ales made in Ireland are closely related to English Bitters, and some characterize Irish Red as a sub-category of English Bitters or Pale Ales. Others believe Irish Red stands as its own distinct style. Some” Irish Ales “ are lagers, though they share many of the same characteristics as ales. Adding to the confusion, breweries in America have taken American Amber Ales and added coloring or a bit of roasted malt and called that Irish Red as well.
While the café portion of The Lost Colony Brewery has been closed we have been brewing up some of our high gravity brews. These beers need a little more time to mature (a lot like me). We have aged our Kill Devil Scotch Ale in, you guessed it Kill Devil Rum barrels.
The Holy Hand Grenade of Antioch Imperial stout has also been allowed to age to perfection. It has been hard holding back so long. I am thirsty just thinking about them. I am not by nature patient person.
So what’s all the stink about craft beer anyway?
Join Lost Colony Brewmaster, Paul Charron, as he marches you through the history and impact that beer has had on human civilization. Why did our hunter/gatherer ancestors pick up the plow? Why were math and writing invented? How were Egyptian pyramid laborers paid? Why did the Pilgrims pull in at Plymouth Rock?