- Brewery Tour With Sampling For Up To Two People
- Brewery Tour With Sampling For Up To Four People
Malt: The Dark, Sweet Heart of Beer
Leave barley somewhere wet and dark for too long and it starts to sprout. At some point, some 6,000 years ago, a careless but lucky cook likely realized some damp grains were ruined and tried to dry them out before his boss came back and made him clean the tar pit as punishment. Raw barley is faintly earthy, tough, and not particularly fragrant. So the hapless baker was probably pleasantly surprised with that first batch of malt: the newly caramel-hued grains would have exuded a rich aroma hinting at their almost overwhelming sweetness.
As barley—or any other grain—sprouts, it begins to convert stored starches into simple sugars. This is the crucial step that makes beer possible. Yeast added to the sprouted grain devours those sugars, turning them into alcohol and carbon dioxide. Those first beers held a number of advantages for early man: the alcohol content meant that they were generally safer to drink than water; once fermented, beer was much easier to store than grain; and, though simple in formula, protobeers were brimming with a surprising amount of nutrition. Historians speculate that this discovery may have been what caused our nomadic ancestors to settle down, farm, and invent the most primitive forms of the party.
Staring into the impenetrable darkness of a good stout, it is easy to see why you’d settle down for a good brew. That hue comes from chocolate malt, barley that has been roasted to an almost-burnt sweetness. Lighter roasts, with poetic names such as caramel, crystal, and amber, lend beer the rest of its distinctive rainbow of hues and flavors.
Grindhaus Brew Lab
What services does your business offer and what makes your business stand out from the competition? Grindhaus Brew Lab focusses on small batch, artisanal brewing using a wide variety of ingredients. Plus we are movie themed.
What is one of your most popular offerings? How is it prepared? Our Big Kahuna IPA is made with both American and New Zealand hops. It is dry-hopped in the fermenter.
What was the inspiration to start or run this business? Our inspiration to open Grindhaus Brew Lab was our passion for beer, education, and movie.
What do you love most about your job? My favorite part of this job is making beer (it is my zen place) then seeing people enjoy it.