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Summit Brewing Co:

Started by Hop Bomb, September 03, 2013, 09:58:07 AM

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Hop Bomb

I was listening to this episode of the Sunday Session http://thebrewingnetwork.com/shows/991 & they interviewed Damian McConn. A Kildare lad who is head brewer at Summit in Minnesota.

<iframe width="560" height="315" src="//www.youtube.com/embed/JoLl1QqxnEY"; frameborder="0" allowfullscreen></iframe>


http://www.summitbrewing.com/
On tap: Flanders, Gose,
Fermenting: Oatmeal Brown, 200ish Fathoms,
Ageing: bretted 1890 export stout.
To brew:  2015 RIS, Kellerbier, Altbier.

DEMPSEY

Pretty good,interesting that they do a endosperm decoction mash. Must be tricky to get the crush just right to be able to remove the husks for adding in later. :)
Dei miscendarum discipulus
Forgive us our Hangovers as we forgive those who hangover against us

Hop Bomb

September 03, 2013, 11:52:29 AM #2 Last Edit: September 03, 2013, 12:23:26 PM by Hop Bomb
The interview on the Sunday session is very interesting too. He goes into great depth about using different UK malts, session beer brewing & how modern US malts are too modified & have too much protein. He also talks of doing a Munster stout & importing malt for it from MCI.
On tap: Flanders, Gose,
Fermenting: Oatmeal Brown, 200ish Fathoms,
Ageing: bretted 1890 export stout.
To brew:  2015 RIS, Kellerbier, Altbier.