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We are still ages away from any type of ribbon cutting ceremony, but it is incredibly important for us to start to perfect some of the recipes we anticipate brewing because we are going to have so much on our minds in the weeks leading up to opening doors.

The original recipe inspirations for a few of our beers came from a podcast that was recorded by one of my favorite beer-geeks, Brad Smith, on his channel, BeerSmith. On Podcast #51, Brad hosted Drew Beechum, the author of The Everything Homebrewing Book and The Homebrewer’s Journal. One of the primary subjects they discussed was that historically, most brewers had very limited access to a variety of malts and hops. For example, if you were a brewer in 18th and 19th century Bavaria, you likely only had access to, and therefore composed your recipe from, one type of malt (the local Pilsner malt likely) and one type of hops (your local Noble hop variety).

Brad and Drew ran through a list of several other varieties of styles that likely had a base in SMaSH brewing, but I found myself inspired by the simplicity (ingredient-wise) of SMaSH beer. By keeping the ingredients limited, their positive characteristics would more easily shine through. In the same line of thought, a brewer would have to focus more on brewing technique, rather than malt and hop complexity in order to create a well balanced and delicious finished product.

As a recipe-creation tool, brewing SMaSH beers is not only a great way to get a sense for what each individual ingredient brings to the table, so to speak, but also a great way to create a solid base recipe to which other ingredients (i.e. specialty malts, assorted hops, salts, finings, etc.) can be added with obvious purpose and results.

Can’t wait to get to brewing!

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