Brouwerij Girardin: Difference between revisions
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''* Two coolships are used, one under the tiled roof and another in the brewing hall. The temperatures in these two locations are different and depending on the weather, the temperature can be varied to optimize inoculation by wild yeasts. <ref name=GeuzeKriek /> | ''* Two coolships are used, one under the tiled roof and another in the brewing hall. The temperatures in these two locations are different and depending on the weather, the temperature can be varied to optimize inoculation by wild yeasts. <ref name=GeuzeKriek /> | ||
''* Brewing is done in the summer to help meet demand. This is done in the new brewing hall | ''* Girardin has two brewing systems. The old system includes a cast iron kettle and the new system is copper. | ||
''* The original, cast iron system is still used primarily in the winter to help ensure product consistency. | |||
''* Brewing is also done in the summer to help meet demand. This is done in the new brewing hall because copper heats and cools more quickly and because the belts on the original system slip off during the summer. Mashing time is also adjusted during summer brews.<ref name=GeuzeKriek /> | |||
== Beers == | == Beers == | ||