WILMINGTON — For three years Barry Owings and a team of fermentation scientists at Broomtail Craft Brewery have been harvesting yeast found in different areas of Wilmington. They’re now set to begin brewing batches of beer fermented with wild, local yeast strains.
Listen to Owings and his fermentation scientist, Mike Murphy, explain why they are spending so much time in the lab, and how the process works.
“Right now we just want to brew beer in our brewery that we can say, ‘This batch of beer is the flavor of the Blue Clay Road area, this is the flavor from Middle Sound Loop, this is from Wrightsville Beach,'” Owings said. “So that we can show that there are differences, even in our own region, of the flavors you can develop from the local terroir.”
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Mark Darrough can be reached at Mark@Localvoicemedia.com
