Brewing Restless Viking Red

I have had no idea about how to conjure beer, but Dani, the brewer at Big Boiler Brewing in Lowell, had invited my husband, Chuck (DaViking) and I to collaborate in creating an ale, Restless Viking Red. We were honored to work with Dani and get to know her! Dani’s one incredible human with on point knowledge of brewing chemistry. She’s insightful in regards to life circumstances while possessing an unpresuming disposition. Dani’s an all around amazing person! Join us as we get a behind the scenes brewing experience at our favorite local pub!

That particular morning I was experiencing some minor side effects from having Euflexa knee injections the previous day. So I had been a side line participant and cheer leader. My explanations of the brewing process are simplified, reflecting my life as an elementary teacher.

Dani

Dani, who refers to herself as “the beardless brewer,” had started her craft alongside her brother. Later when she’d moved to Costa Rica to volunteer on a monkey farm, she met some outdoor beer makers. Soon, she was offered the position of the head brewer.

Dani had enjoyed Costa Rica and shared openly about relocating back to Lowell with her husband, Brian, so they could be near family. Just as they were welcoming their first child, the Covid pandemic had shut everything down. Dani spoke honestly about her life adjustments and her feelings as a new parent who was suddenly secluded from others. Through all of this she had found many positive aspects for which to be thankful. She adores her husband and sons!

Malt and Hops

A specific mixture of malt and hops had been poured into the large tank. Steaming water, which had been filtered, washed over the grain. The aroma was earthly sweet.

*After Dani’s instructions about how to sprinkle dark roasted hops on the top for coloring,*
*DaViking (Chuck) recited an Irish blessing over the mixture.*

“May the skin of the gooseberry always cover the heads of your enemies.” Chuck recited my father’s favorite Irish toast. My Dad is 100% Irish. Chuck continued, “May the road rise to meet you. May the wind blow at your back. May your dinner plates be full. And may you be in Heaven a half hour before the Devil knows you’re dead.”

Mashing

Dani braced her leg on the metal bar for leverage as she stirred and stirred using an oar-like paddle. DaViking had gotten a turn at stirring, too!

*After stirring, the brew needed to steep.*

The batch circulated and steeped for about 45 minutes. While we waited, Dani chatted as she opened the water valve to the boiling tank. Then she scraped the excess water into the floor drains. Suddenly, Dani stepped up to the valve and turned off the water. Just by listening, she knew when the tank held the correct volume. Impressive!

Red Ale History

Dani had worked on the formula for the red ale. Brewing beer had been developed long ago during the Bronze Age from 3300 BCE – 1200 BCE. Since then, beer has been a part of culture, especially in Ireland. The first recording of a red ale being produced was centuries later in 1702 at a monastery in Kilkenny, Ireland. Daniel Sullivan had established a caramelized, sweet brew.

Separation

Once the water had been thoroughly filtered through the grain, Dani opened the valve at the bottom of the tank. (top right photo) The dark liquid flowed through a glass pipe and into a vat. She measured the sugar content using a refractometer. (right center) Then, she checked and recorded her calculations with the recipe. Science!

*The recipe required a true understanding of the chemical process.*
*Dani checked the sugar content with a refractometer (right center) during each step of the process.*

Our First Taste

Dani dipped a glass into the thick, warm liquid. “At this stage, it’s just sugar. There’s no alcohol.” Dani handed each of us a tasting glass. The book, Charlie and Chocolate Factory, came to mind. As the dark drink draped my tongue I was instantly brought back to my childhood kitchen table. Tastes and smells are powerful at capturing memories. “What is this taste?” I asked aloud to myself and took another sip. “Grapenuts cereal! It’s sweet. It’s grainy. Fascinating!”

*At this stage the liquid is called, “wort.”*

Boiling

Next DaViking watched the dark fluid as it was moved into the ‘brew kettle,’ the silver tank on the right, for boiling. The “wort’ would be boiled for about an hour. After this heating, the mixture would be transferred to the fermentation tank.

Fermentation

“This is where the yeast is eating the sugars to create alcohol.” Dani had explained.

The boiled beverage, after being transferred to yet a third tank, would have yeast added to help convert the sugar content into alcohol. Fermentation would last approximately three weeks, but no more than 24 days. Did you know that Zymology is the study of the fermentation process?

Scraping Out The Grain

The original mixture of hops and grain needed to be cleaned out of the first tank. With the small door opened and a hoe-type tool, DaViking and I took turns after Dani gave us a demonstration. This grain would be picked up by a farmer and used as feed for his animals.

Tapping Party

Three weeks later we invited our family, friends and fans to join us for a tapping party! We arrived an hour early to set up and tap one of the Restless Viking Red kegs!

*Kate, one of the bartenders, escorted DaViking into the keg refrigerator to tap the Restless Viking Red.*

With approximately 170 people attending, we’d polished off one full keg. One keg contains 165 servings. What an impressive, festive evening!

*Dani, her husband, Brian, and their two boys had joined the caper! (top center)*

Thank you, Dani, for teaching us about brewing! This partnership had filled our favorite pub! Hurry to Big Boiler Brewing for a taste of Restless Viking Red and many other amazing brews! Below is DaViking’s video of our experience! Check it out!

Resources:

Cool Materials article

The Restless Viking