Blackwell awarded “Best New Swiss Brewery of 2013″

We are super excited to announce that Blackwell Brewery received the BOV’icial award of Best New Swiss Brewery of 2013. Just in front of our friends at Brasserie des 4 Milles. Congratulations to Julien. Congratulations to Bruno from Stotzi-Bräu for receiving the award of third best Swiss brewery of 2013.

This award is a huge honour for our small brewery and pushes our motivation to create new and exciting beers in 2014 as well. Furthermore, we are working on the necessary documents to finally get the permission to sell part of our output to a broader audience at selected bars & pubs and are looking for a location to move in with our equipment.

Please check out BOV’s blog. One of the most knowledgeable person when it comes to the Swiss brewery scene with a nice overview of the current Swiss beer culture: http://bovbeers.wordpress.com/2014/01/23/a-look-back-at-2013/

Aniversary

Thanks BOV for the award, I hope the future beers of ours keep up to the high expectations

Lets raise a glass, To tasty beer!

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Latest Food & Music pairing

Latest Food & Music pairing:

Spare ribs with Blackwell’s Acharius Quadrupel. FUQRS on the ribs. (Fukin’ Unique Quadrupel Rib Sauce)

FUQERS

Ingredients:

- Spare ribs
- 1 cup of Blackwell’s Acharius Belgian style Quadrupel (interchangeable with other Quadrupels)
- Pepper, chilli seeds
- 1 tbsp of honey
- Smoked BBQ sauce to adjust thickness of the sauce

Beer pairing: English Mild, Belgian Dubbel or Quadrupel or Porter

Music pairing: Latin Groove – Time out of mind

 

 

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Blackwell’s Blendathlon

We are very passionate about sour beers and started to brew sours in September of 2011. Over the years, we brewed further batches with the goal to establish a running sour beer pipeline. Not only have we established our own house cultures over the years but collected over 100 different wild yeasts, bacteria and blends. All these cultures, yeasts and blends will be inevitable to give us the profiles of the sour beers we are looking for.

One big difference in brewing sours is the maturation time. Sours need months to years to fully maturate. During this time, the flavor and aroma of the beers can change substantially and even two fermenters with the same exact wort can turn out differently. One common technique to get consistency in the art of brewing sours is to blend different batches or even styles of sour beers to not only get the consistency but to increase the complexity of the final beer. We at Blackwells do this blending at an event we call Blackwell’s Blendathlon. We start by creating the profile of a finished beer we want to achieve with the blending process. Next, we sample through a variety of sours to get an idea about the different profiles of the shares. The most labour intensive, most educational and fun part is to do the actual blending of the different shares to get the target profile. It has to be mentioned that we do not have a lot of experience in brewing sours nor any experience in blending what soever and simply use our imagination and palates to create the best blends we can. So far, we commonly bottled two different blends (Cuvee Major and Cuvee Minor) of each sour beer. Simply to have two different approaches to see how the blends develop over the next couple of months to years in the bottles.

Products of Blackwell’s Blendathlon so far:

Blendathlon 2014 is not far away…

 

 

Cuvee Major <<Coming soon>>, product of Blendathlon 2014 Cuvee Minor <<Coming soon>>, product of Blendathlon 2014
BluesBerriesMajor BluesBerriesMinor
Cuvee Major Blueberry Sour Ale, product of Blendathlon 2013 Cuvee Minor Blueberry Sour Ale, product of Blendathlon 2013
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Research

We do private investigations in the field of beer related microbiology and focus our research on yeast cultivation, isolation and the identification of yeast and bacteria. Due to our still ongoing efforts we built up a yeast database consisting of several hundred yeast strains and some bacterial strains as well. We use this yeast database to have a broad selection of different strains available because every yeast strain can influence a beer in its own way. We have a research blog where we discuss results of different experiments, share ideas and recipes or post about the successful isolation of a new yeast strains. You can find the blog by following to: eurekabrewing.wordpress.com

yeast1

Fig 1: Micrograph of a Saccharomyces cerevisiae strain

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On the other hand, another field of interests is spontaneous fermentation. This is a fermentation process of beer where no yeast is added artificially. The only microorganisms conducting the fermentation originate from the air or the equipment used to make these beers. The best known beer style made by spontaneous fermentation is the Belgian Lambic and its derivatives. Modern breweries nowadays use brewer’s yeast from the genus of Saccharomyces to ferment beer. Some breweries use lactic acid bacteria (Lactobacillus) to produce Berliner Weisse. A sour wheat beer originally brewed in Berlin. In recent years a lot of brewers begun to play around with different yeasts species to ferment beers. The biggest, newest player nowadays is Brettanomyces. This particular yeast is involved in the previously described spontaneous fermentation process and leads to the characteristic leathery, wild, funky, barnyard, medicinal aroma and taste in Lambics. Because there are only a limited number of Brettanomyces strains available we focus on isolating these yeasts from commercial beers to use them in our brewery. We previously managed to produce a beer which was entirely fermented by Brettanomyces. In Funk We Trust!

brett1

Fig 2: Micrograph of a Brettanomyces strain

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More about our brewery

We will give you further information about our small brewery soon. Stay tuned and enjoy a beer or two from a local brewery. Check out our About to get some ideas what you can expect in the future. Cheers and support your local brewery!

NelsonSauvinedBerlinerWeisse

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Impressum: Samuel Aeschlimann, Thunstrasse 33, 3400 Burgdorf, blackwellbrewery(at)gmail.com