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In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij ’t Verzet is not any cowl band. Certain, they may make some native waves by brewing up Citra-Mosaic hazy IPAs, however what would that imply to the robust brewing traditions of their nook of Flanders? Relatively than play another person’s tunes, may they as an alternative take the acquainted, culturally vital notes that everybody round them is aware of, and play them with a swagger and angle that helps folks see them in a brand new mild?
Or, as cofounder Alex Lippens muses, may they drink these modern hazy IPAs from the USA, be taught from them, and inject that information again into basic Belgian types, to assist transfer these traditions ahead? Couldn’t they develop their very own tackle a basic Flemish fashion reminiscent of oud bruin—however as an alternative of creating it style like Rodenbach, make it really feel cool and related for a youthful technology of drinkers?
These are among the many questions that Lippens asks all through this episode. Whereas the solutions are nonetheless in progress—test again with the Verzet staff in 40 years, possibly, when their brewing careers are full—he additionally touches on:
- pushing the borders of drinkability and pleasure
- rethinking Michael Jackson’s categorization of oud bruin and Flemish purple ale
- brewing with a heavy caramel-malt load and 20 p.c unmalted barley
- utilizing methods reminiscent of cereal mashes and very lengthy boils to construct taste and texture
- mixing elements of seven totally different barrel-aged base beers into Verzet Oud Bruin
- sustaining and utilizing a wild-caught blended tradition
- selling faster Lactobacillus motion by proscribing hops and pitching on absolutely fermented wort
- constructing an impression of fruit taste with out utilizing precise fruit
- mixing to a complete acidity purpose
And extra.
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