Monday, October 3, 2011


Forbidden Peak Brewery has been busy setting up a new and improved brewery in Juneau.  The new brew system can produce 15 gallon batches, a full size keg.  The automated system makes it easier to replicate brews, by recording exact temperatures and timing throughout the process on its onboard computer.  Having precise records will assist us in tweaking the recipes to get the final product up to Forbidden Peak standards (Squatch Approved).
Mash Tun, circulating the mash
Brew Pot- the Arctic Beaver is rolling
The first brew session on the system was one of our oldest and dearest brews, Arctic Beaver Brown Ale.  The recipe was tweaked to accomodate a batch 3 times the size of our previous ventures and in the process we decided to try to lighten the body of the beer.  Our new filtration process will add a new level of clarity to our beers and make them look as good as they taste. 

In the end, we'll have a 15 gallon FPB keg of delicious Arctic Beaver ready to go in the kegerator in the new FPB North bar. 

Squatch insists on spending time outside on the brewery grounds, keeping potential pests and threats a safe distance from the brewery. 

Look for the Arctic Beaver to be in your neighborhood sometime around Halloween. 



Sunday, September 25, 2011

Brew Season and Red Storm

It’s been a while since last we heard from our brewers… some might even be questioning the existence of Forbidden Peak Brewery… but just like our friend Squatch, the true believers never lose faith.

In the first nine months of 2011 we’ve seen the construction of a brand new northern brewery branch (more to come on this soon), we’ve sent beverage research teams to Russia, Africa, South America, and across the U.S., and we’ve been gathering our brewing inspiration through life’s many pleasures. What we haven’t been doing much of is brewing.

With the beginning of fall the weather is turning, the football is on, the pumpkins are almost ready, and so Forbidden Peak Brewing would like to announce the official opening of BREW SEASON!!

Red Storm 2.0
Last weekend the FPB Seattle branch kicked off brew season with a new version of Red Storm, our interpretation of an Irish red ale. Our goal: keep much of the original flavor of the Red Storm (malty, caramel character), but make the flavors a little deeper and improve the clarity.

Aim 1: Deeper Flavor

The Red Storm starts with pale and crystal malts, with an addition of roasted barley for a hint of roastiness and the desired red color. For this batch we used a handful of dark brown sugar at the end of the boil to make the flavors a little warmer and give the alcohol level a slight lift. Northern brewer and cascade hops were used for the boiling hops, and fuggles hops were used for the aromatics.

Aim 2: Clear the Storm

The essence of Red Storm 1.0 was a yummy red ale with a very cloudy view through the pint glass. We thought we’d see if we could keep the base flavors for Red Storm 2.0 but improve the clarity. In addition to irish moss in the boil (a natural clarifying agent), this morning we added gelatin to the secondary fermentation cycle. Gelatin helps grab all of the sediment that naturally occurs in the beer and drag them to the bottom of the fermenter.

The second tweak will be to keep the beer in the fermentation cycle for a full three weeks (instead of two). The goal here is to give the gelatin a full week to coagulate and sink, and then to transfer to beer to a third fermenter to leave as much sediment behind as possible.

For a third clarifying strategy, we’ll be cooling the third fermenter for a few hours before kegging the batch. We’ll be force carbonating on the keggerator (hallelajah for not having to clean and bottle 48 beers!), so a little loss of yeast with three transfers and cooling the batch shouldn’t hurt anybody.

The brew is back in the brewery working away, and we’ll let you know how it turn out. Luckily it's still warm here in Seattle, so the space heater isn't working too hard. Time to get outside and enjoy our last 70 degree weekend!

Cheers to you all – we’ll be keeping you in the loop with our upcoming adventures during the greatest season of all – brew season! Coming soon – the return of the Arctic Beaver and pics from the new high-tech Juneau brewery.