Yeast, Fermentation, Profile, High Gravity, Fermenter, Uni-tank, Convection
The Fermenting Operations are some of the most crucial for the brewery, and will have some of the largest impacts on beers’ flavor profiles and stability. Diligence and attention to detail are required when working and overseeing these areas in the brewery to assure quality of product.
Nick Barron has been in the craft brewing industry for over 14 years, and holds a Diploma in Brewing from the Institute of Brewing and Distilling. Nick has been the Headbrewer and Pub Brewmaster at two of Chicago’s esteemed breweries, Flossmoor Station Brewing Company and Goose Island Brewing Company, where he developed hundreds of different recipes and experimentations of wood and barrel aging, as well as mixed fermentation beers. Nick has lately been consulting with start-up and existing breweries, as they move through the phases of getting their operations off the ground and running, as well as through various expansion phases, training and forming sound best brewing practices. Nick is always excited to talk about theoretical and technical brewing practices, as well as esoteric philosophies of developing beer styles!