ALBANY, NY (AP) – The most characteristic feature of Jamie Adams' new ale is not its jumping bite, but its convincing backstory – brewed from yeast in beer bottles that went down on a doomed steamship and dull on the ocean floor for 131 years.
Someone who lined up to try a pig of the new Deep Ascent ale on a craft beer festival this weekend says it gave a refreshing taste of another era.
"Only the concept they could bring up a beer bottle from the bottom of the sea … so could pull out the yeast from it, that kind of chemistry is fascinating," said beer enthusiast Peter Bowe in Schenectady. "And beer is amazing." [1
It is located 135 meters deep in an underwater cemetery known for local divers such as the Wreck Valley.
"It's a fantastic, great shipwreck to dive, "says Adams, 44." I came up with the idea of making some beer if we came up with some intact bottles. " He achieved a team of divers in 2015 to search for bottles, but didn't hit dirt until 2017, after storm One changed the sand and made the first class dining room available. They dug 15 feet into the seabed to access, and then another six feet inside the ship to find half a dozen bottles up and down, corks intact. Later dives found 20 more bottles.
Adams cultivated the yeast in test tubes using a microbiologist and used the next two years brewing test batches to get just the right flavor.
Along with hops and malt barley, yeast is a key factor in producing the taste and character of the beer. During fermentation, the microorganism eats sugar and creates alcohol as well as chemical compounds called esters that produce different fruity and floral flavors.
Adams believes that SS Oregon's yeast originates from the line used by Bass Brewers in England to make a mark called King's Ale, which is no longer produced.
He said that his new beer, which has a slightly fruity taste with a hoppy finish, is a "replication of what would have been served on the ship in 1886. We want people to have a little taste of what life was like. Passages on this ship. "
It may seem like a lot of work to come up with a new beer, but shipwrecks have long had a special fascination for boat users who are eager to recreate a taste of history. In 1991, a British brewer used fermented from a barge that sank in 1825 in the English Channel to create Original Flag Porter. Last summer, the Australian craft brewer James Squire released The Wreck Preservation Ale, made from yeast from the Sydney Cove merchant vessel, which drove around Tasmania in 1797.
For some craftsmanship enthusiasts, the real appeal of shipwreck is all that tell more than taste.
"I spoke to the brewer and he said he was the one who did the dive," said Calvin MacDowell, sampling Adams at the New York Craft Brewers Festival in Albany. "Knowing that it is so long ago and getting a taste of the story is exciting."
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