The Power of Wort: Three Beers, One Starting Point
There’s something pretty remarkable about crafting your own beer. From the moment those malty scents start to fill the air to the buzz of fermentation happening in the tanks, it’s all part of the fun. But did you know you can brew multiple beers from the same base? Yup—right here in the brewhouse, we brewed three entirely different beers from one starting wort! Here’s a behind-the-scenes look at how we made Snömodd Belgian Winter Ale, Tis’ the Saison, and Snōglōbb Hazy Pale Ale.
What’s Wort, Anyway?
Wort is the sweet liquid made from mashing malted grains with hot water. It’s the heart of beer—packed with sugars that yeast will turn into alcohol. Think of it like dough before baking—essential, but you can do a lot with it.
The Magic of Split-Wort Brewing
So how did we take this one wort and make three different beers? It’s all about how we treat the wort once it’s ready. By splitting it into separate fermenters, each gets its own special treatment—different yeast strains, hops, fruits, spices, or fermentation temps. That’s where the magic happens, and that’s how we end up with three unique beers all sharing the same base.
Snömodd Belgian Winter Ale
We transferred 5bbls into a fermenter with a Belgian Ale yeast then added a ton of dark Belgian candi syrup, orange zest, cinnamon, and ginger. The Belgian yeast brings out fruity, spicy notes, making this a great cold season sipper. Since we used a yeast strain that doesn’t promote haze, this one came out much clearer than the others.
‘Tis the Saison
Tis’ the Saison is our seasonal holiday brew, and it’s got a nice balance of tart and refreshing. We transferred 5bbls into a fermenter with Saison yeast and added orange juice and cranberry puree for a fruity, zesty kick. While the fruit puree gives it some natural murkiness, this beer doesn’t rely on haze-promoting yeast, making it stand out.
Snōglōbb Hazy Pale Ale
This one’s a hazy beauty—juicy, light, and packed with tropical fruit flavor. We left the remaining 10 bbls of wort in the kettle and heated it back up a bit. Shortly after we added many pounds of Motueka and Citra hops. After whirlpooling it we transferred it into a 10 bbl fermenter with a hazy IPA yeast strain. We then dryhopped it with more hops after fermentation was complete. If you love hazy, fruity pale ales, you’ll want to try this one.
One Wort, Endless Possibilities
From a single starting point, we’ve created three distinct beers, each showcasing the limitless creativity of brewing. By manipulating ingredients and techniques, we crafted beers with completely different personalities, all stemming from the same essential building block—wort.
