It is rare that I have the opportunity to read such a well written article about a process I know that produces a product I love, in a geographic region that I love. The Big Bend Gazette and Marlys Hersey and the Big Bend No. 22 Porter are the real deal.
BIG BEND BREWERS MAKE “LIVING PRODUCT” WITH LOVE
The Big Bend Gazette, September 22, 2015, By Marlys Hersey, Editor
“As brewers, we don’t make beer. We make sugar water, then turn it over to the yeast.” So sayeth Amy Oxenham, brewer and fermentation enthusiast extraordinaire at Big Bend Brewing Company.
On one level, brewing beer is really that simple, a lot like making a giant batch of coffee, Oxenham explains when I visited the brewery on a hot afternoon in late August. A giant vat of dark, malty porter (1000 gallons?) filled the brewery with its aroma … more including color photos …
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