UberBeerProject

My brother and I grew up on our fathers stories of the things he missed from his home. Our father was an immigrant from Belgium, and, as much as he missed the food, the land, the people, and the chocolate, my brother and I always knew the things he missed the most were his family… and the beer.

 

 

After hearing so many stories about cloistered monks gathering in monasteries to brew beer for fasting, for the community, and for the funds needed to keep these ancient monasteries from crumbling, and to keep the rich history of Trappist beer alive, we quickly fostered a fascination with brewing beer.

 

 

 

 

To date, my brother and I have worked together on 2 different kinds of beer, 9 different kinds of cider ( 7 of which were experimental, and 5 of which tasted good), and a mead. (Youtube ) The journey has taught us to respect the process and recognize where some improvements may be made with the right degree of calculated experimentation.

 

 

Even after our first beer, a Trippel we brewed for an extended period under pressure, we knew we wanted to test how far we could push the bounds of making beer, from home. We experimented with adding pressure, using alternatives to hops, adding shrubs, extracts, producing our own “sour wort,” etc. We’re finally ready to test something new, and hopefully create a new popular style of beer that anyone can make at home.

 

What if your beer could do more than make you dizzy, happy, tired, silly, etc. What if your beer did something *for* you? One of the earliest stories my father would tell my brother and I was how cloistered monks in Belgium learned to brew beer to sustain themselves while fasting or generally unable to eat food. Since then, we’ve all heard someone say “beer is liquid bread.” But if we can find ways to make bread healthier and generally better for our bodies, then why not beer? What’s the difference? How does the process change when you’re making beer that does more than ‘fill you up?’

 

After all our experimentation, we’re ready to try something radical, we’re going to brew beer using “Super Grain.” But, we won’t just be using one. After lots of research, pages and pages of handwritten notes, data, math, several meetings, beer, and late nights compiling everything for this experiment from lists of equipment, ingredients, back up plans, and hypotheses, we’ve decided on 5 super grains. We’re going to brew each grain on it’s own, using the same recipe across the board. We’re also going to make one “regular” beer with the same recipe to compare the results. 

 

Here’s where you come in. My brother and I are used to doing this stuff on our own, but there’s a reason this is one of the last things we wanted to test. If we do this on our own, we might be able to make 1 gallon of each batch, and that’s not enough for conclusive results, which means we won’t be able to take this experiment to the next level. We’re asking for $300 to make what we’re calling “Uber Beer.” We coined a phrase to refer to any beer that uses experimental practices and ingredients to make a beer with additional nutrition, but still retains the flavor and character of a good beer. Every cent we raise will go to making as many of these single grain batches as possible, and if we raise $300, then we’ll use all of our results to make a 30 gallon blend of all the super grains we’ve tested and barrel age the entire thing in a used Rye whiskey barrel.

 

 

If we can raise as much as $1000, then the funds will go to adding a more automated process to our lab to conduct more experiments like these. We have some ideas for what we might do if we could raise more money, all the way up to mass producing this for everyone, but first we want to show you all how you could make this at home and get more from your beer.

 

Cheers,

- Nico

UberBeerTikTok