You make sour beer. As we mentioned in the description for Scratch 34, Tim’s Belgian Brown, we tried in vain to bottle-condition the beer to a high degree of carbonation. Since we couldn’t sell it in that state and we are loathe to pour perfectly good beer down the drain, we’ve spent a lot of time since then emptying the bottles by hand into our oak barrels. Today we finished emptying the last of our 150-or-so cases into barrels, which was a good feeling, to say the least. You ever open and dump a few hundred bottles of beer at a time? It helps if you can find your mental happy place.
Troegs Brewer Jeff "The Unabomber" Musselman pouring Scratch 34
