new south brewery tour, myrtle beach

• I met hops for the first time.
• Their unique range of flavor goes from earthy and musky to some kind of crazy citrus (Falconer’s Flight Hops). Hop buds have essential oil droplets tucked in the leaves and as they oxidize they become rancid.
• Something, something, something about the 4 B’s.  Bitterness was one …

• Yeast is the magic that makes beer happy. It also makes Rod very happy. He loves talking about yeast and microorganisms. It could be his college degree that started his obsession.
• The type of yeast New South uses for their ales and lagers was shot off into space and when brought back and put in a petri dish had an 80% survival rate. Space can’t kill these yeasty buggers.  Their brewing process yields an 90% yeast survival rate. This yeast is hearty. Rod loves yeast. Did I say that already?
• Ale & lagers differ in the time they are yeasted.  Technical word?  Not sure?
• Light or oxygen + great beer = skunky beer
• Plastic goes to die in your couch cushions. Because glass and plastic can only be recycled so many time New South uses aluminum cans when they are not keg packing.
• They discover (how?) when recycled plastic has outlived the recycling process it goes to die in your new couch.

The Brewing Process

I have included these lovely photos of gizmos, the bucket that catches yeast farts, the office, Dan and the cans,  and most importantly the bourbon barrels.

What follows is my account of the brewing processes.  It may be totally messed up. This is not a reflection on the teacher/tour guide…well, maybe it is. They did keep offering beer samples.

Something about the sugars and some are non fermentable sugars add a particular sweetness or thickness to the beer. The fermentable and non fermentable sugars might come from the variety of grains used (author shrugs shoulders here).

Insert something about temperature, mash, steam, boil, sterilize, blend flavors, hop additions, and triple hop. I’m not sure what all this means but it must have been significant since I typed it out in my itty bitty iPhone. Also this tidbit seemed like it required mention, Rod seemed to be excited by the carbonating stone. The carbonating stone makes tiny bubbles like in a fish tank. I can’t recall why this is significant? I know they do not use sugar to carbonate the beer.

Flavor Profiles of Beer

Roasting the grains changes the flavor profile. Soaking grains in water activates sugars which might become wort?  The next step might be boiling?  Hops might then be added followed by yeast. MAYBE. This is all Phoebe conjecture but I think that’s how it goes but it definitely plays a part in the flavor…I think.

What gives particular beers their flavor? New South’s Belgium beer, my favorite til I get my hands on the bourbon aged Belgium, has orange peel added at the end of the brewing process.

I do remember that hops can be added in a few stages of the brewing process based on the type used and flavor you want to pull from the hops.

Savoring the Beer

How can you enjoy your craft brew? So glad you asked this. Per Rod, here are some tips. Brown Ales make a great marinade.  You can also reduce it to use in a dressing.

To get the most flavor from your beer pour cold beer into a room temperature glass. “You’ll get more beer smell,” said Rod.

Rod shared some romantic descriptions about tasting beer. Yea, I said romantic. I’m a chick writing about beer.

• Bitterness : It’s the taste you experience as you breathe.
• Flavor of the hop: It’s the flavor you catch as it washes over your tongue and at the back of your throat.
• Aromatics of the hop: It’s in the light effervescence. 80% of taste is carried in the scent.
• When dry hops are added at the end of the brewing process it “hits you in the face like bouquet of flowers,” Rod says.  I’d tend to describe it as be pummeled in the face by grapefruits.

This is Dave.  The brains behind it all!  Thank you, Dave.  Thank you for finding bourbon barrels to process your beer, for starting the venture and sharing it all by allowing us to tromp through your brewery.