“We have sourced a small 3 hL brewhouse from a manufacturer located in Cambridge, Ontario. Our focus at the Barrelhouse will be on farmhouse ales and barrel-aging.
We have been working with barrels and brettanomyces since 2010 but it is difficult to do so in a working production brewery. Our new location will be a safe space to experiment with different Brett strains as well as aging with bacteria cultures. Our goal is to continue developing our house wild yeast strain while using the space to test different brewing techniques and raw ingredients. It’s essentially a lab, separate from the production brewery, that we can use to focus on making farmhouse ales that we love to drink.
It’s going to be a lot of fun and each of our brewers will have a chance to rotate through and learn about brewing with wild yeast and bacteria.
The majority of our barrels will continue to be stored at the Esandar Brewery (around the corner from the Barrel House). We don’t have enough room to store the entire program onsite at the Barrel House.”
~Iain McOustra, Brewmaster for Amsterdam Brewery, on the company’s forthcoming third location, which will open at the end of September. For a couple more details, check out my brief post in Toronto Life yesterday, here.
2 thoughts on “Amsterdam’s Iain McOustra on what to expect from the brewery’s new Barrel House”
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