Day 298

Refrigeration is both the blessing and bane of the modern brewmaster. Before refrigeration, brewmasters could not brew from May until September due to the summer heat–yeast that ferments at too high a temperature creates undesirable off-flavours in the finished beer, rendering it undrinkable.

The blessing: Refrigeration allows the modern brewmaster to lower the temperature of the fermenter to acceptable temperatures in the summer, enabling year-round brewing.

The bane: Refrigeration allows the brewmaster to brew all year-round–even in the heat of summer. There is no air-conditioning in a small craft brewery’s brewhouse, so on a hot humid day, the steam and hot water produced by brewing can regularly send the temperature northwards of 40°C (104°F).

All we can do is drink lots of water, and gather regularly in the large storage fridge to cool down–but we are too hot to appreciate the irony of modern refrigeration coming to our aid so we can survive the brewing allowed by modern refrigeration.


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