Through preliminary research and experience, Blind Enthusiasm established that the methods used by the Belgian brewers would work best for what was wanted in the final product. When making the traditional beers, the key methods used are turbid mash, long boils using aged hops, spontaneous fermentation, koelschip inoculation, barrel fermentation and blending to produce the final beer. Wanting to use these methods, inspiration for the brewhouse design was taken from the Belgium systems built in the early 1900s. These systems are optimized for the Turbid Mashing technique, which produces ideal wort for the complex spontaneous fermentations, due to the large array of carbohydrates and proteins maintained in the product. The systems are also designed to handle the many other unique aspects of the process.
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