On Sunday we were given the opportunity to officially welcome Lord T. Ferguson, a nitrogen infused Huma Lupa Licious brewed with English Ale yeast, to the Short's family of beers. This unique adaptation of Huma was brought to us by a conversation that took place between Joe Short and Tony Hansen. Apparently Joe and Tony were discussing natural ways to make Huma more clear, without having to filter it. At some point during the conversation they got on the topic of an English Ale yeast that we use for other Short's brews and it's ability to successfully drop out of solution. Even though this wouldn't be an option for a long term solution on how to clarify Huma, due to overall changes in flavor that would be created from a yeast substitution, the idea of an "English" Huma was still intriguing. Often, we get wrapped up in all of the fun funky non traditional brewing ingredients that can impart different flavors into a beer, and we forget that some of the most important flavor determining variables are the traditional brewing ingredients that go into each and every one. Years ago, when I first started working at Short's, I asked Joe to explain the difference between lagers and ales. Not realizing at the time the complexity of my question, Joe proceeded to tell me that "instead of looking for a clear cut definition, I'm better off viewing yeast as the DNA for beer". Basically saying that every brew has the essential components that will define it as a beer (water, grain, and hops). However, it's the yeast (just like the DNA in humans) that allows the beer to be truly different from one to the next. In Beer 101 we discussed some apparent differences that existed between types of yeast like lager yeast and ale yeast (aromas, flavors they impart, and effects on a beer's finish). Similar differences can even occur within the same style of yeast (ex. English ale yeast vs American ale yeast) due to their regional origins and subtle differences in composition. Therefore, by simply changing the yeast strain normally used in the Huma the brewers were able to create a totally new beer, even though everything else in the recipie stayed the same. The finishing touch was added by conditioning the new Huma hybrid on nitrogen, creating a fun new mouthfeel to set it apart from it's original counter part.
Colombus, Chinook, Centennial, Palisade, Cascade
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