The beer is about to get a lot more wackity schmackity here at Good Robot. If you haven’t heard yet, Tuesdays are transforming into “BetaBrewsdays.” So, for the entire summer you can enjoy a quirky staff-brewed beer.
Are you brave enough to try one?
These brews are completely experimental and the process is led by our mad scientist Kelly. She has paired up with both experts and brew-newbs that want to learn a thing or two about the beverage we all know, love, and want share with all of you.
Who have been her right-hand humans so far?
She and Doug released the first BetaBrew, “Cream Team,” the appropriately named cream ale, last week, which will be followed by a SMaSH beer from Kelly and Dan made with Red X Malt and Ella hops. Then, Eri and Kelly are changing things up a little with their mumm beer, which is made with only herbs and spices – no hops allowed! Yum!
I’ve been intrigued by the brew process from the start, so this past week Kelly asked me if I wanted to join her and Dom in brewing the next one. Now, I do a lot of things: I’m a writer, server, and Creative Team member…but a brewer? Let’s talk about stepping out of my comfort zone for a sec.
I’m not going to pretend that because I work at a brewery that I know all that there is to know about beer. There is so much to know, and my brain does not do the science thing. But after brewing with Kelly (and asking her a question every minute or so) I have to say that she has much knowledge, and is a wickedly kind teacher.
We weighed the grains, and mulled them to let the sugars to their thing later on, and we even learned that Pilsner can also be poisonous? Yikes. Talk about the pressure you’re under to make sure you don’t kill anyone.
Kelly was awesome at creating little images and analogies to help us remember what each ingredient did – my favourite was taking the little rice grains (that separate the mash that gunks up) and imagining them as elbows trying to push their way through a crowd. Again, I don’t do the science thing, so the visuals helped break down the brew-barrier and to understand what each ingredient’s job is.
I am definitely a hands-on learner and this helped me better know what our company is all about, and even just to experience how FUN it is to brew something. I’m going to be honest and say that I still feel like I know almost nothing about brewing, but now I’m a step closer. Getting out of your comfort zone can be intimidating, but when the company is good (and let you follow them around like a lost dog) you hardly even notice. It’s also amazing to see what grains and hops can do with a little hot water and a lot of precision.
I’ll keep our beer a secret for now, but let’s just say that we had to grate a happy veggie and my hands were stained orange for hours!