Frequently, I reflect on the fact that, as humans, we are recipients of a long line of trials and errors. Whether we recognize it with tacit actions, implicit understanding, or vocal acknowledgment, most everything we take for granted is a result of failed attempts or raging successes that have gone before us. With the increase of technologies and the results of industrialization, this fact is, at the same time, truer and more illusive than ever. There is simply more and more for us to take for granted. Sometimes late at night a thought like this will occur to me. Often times, thoughts like these come home to roost when I’m doing something that involves beer.
While roasting my own cocoa beans the other night, I realized that it was not an easy thing to do. That chocolate bar that we grab is not easily processed. I wanted to put some cocoa beans in a brew that I was making, so I heated the oven and started going. (I read up on it, so I’m over-simplifying.) I worked on those things for about 30 minutes or so and realized that I over-cooked them slightly. The cocoa flavors were there but so was a touch of bitterness and a smoky quality.
The whole process got me thinking about the nature of trial and error. Error can be a great thing because it’s a building block for the next trial. I learned what I did wrong and expect a better result the next time.
Why do I mention all this? How many attempts did it take to isolate a yeast strain? How many trials and errors did it take to arrive at a certain flavor profile or grain type? How many batches of grain were burnt, undercooked, or otherwise ruined because of trial and error? What sorts of happy accidents occurred as a result of an unplanned error? I think the answer to all these questions is…a lot.
I put those cocoa beans in my beer. Why? I thought they were imperfect but useable. In some ways, that’s why I keep brewing beer. I never have a perfect recipe. Never have I found “the beer.” I am personally the collective sum of all my trials and errors… and I’m a better brewer for it.
However, this is not all introspective and existential. Sure, I’m proud of the growth I’ve made. Yet I still have to remind myself that I’m the recipient of the shared trials and errors of thousands upon thousands of brewers. Every time I roast a bean, use some grains, sip a beer, pitch some yeast and literally work with hundreds and thousands of other aspects of beer, I’m sharing in the trials and errors of my beer brethren. Cherish your beer!
Well stated Mike! Just a quick question about the beans…Did you crack them before you put them in, or did they just go in whole?
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They went in whole. They were raw and peeled already.
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I can see from the photo that they were peeled. Just wondering if you just cracked them a little like once or twice per bean, if that would have released more chocolaty goodness.
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Thanks! I’ll remember that when I try it again. I think they had some cracks but they were incidental (I didn’t do any cracking).
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Your bean talk has me excited to get brewing, Mike. I’m starting with extracts, which should remove a lot of the “happy accidents,” but I’m also attempting a two-stage fermenation and dropping some oak chips soaked in bourbon into the secondary to create a bourbon barrel porter.
I’m swinging for the fences as a noob, but I wanted to make a beer I’m excited about and I wanted to choose a brew with a little latitude for my decisions and actions to have an impact in the final result. I think this one will have enough of that to feel like it’s “mine” when I’m done (even if it’s from extract!).
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I felt the way you do when I was doing extract. I was still proud because I added twists and my own signature on to brews. I did extract for several years before grain, so I know you’ll make good stuff.
I was hoping the bean talk would get people doing two things. One, think about how lucky we are to have so much good beer because we benefited from other people’s work. Two, encourage others to keep moving with the work.
I’m still as excited (maybe more) as ever about brewing. In fact, I’m brewing my first Barley-wine right now…well, I’m mashing it.
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I think if my extract beer works out, I’ll be moving on to all grain. I’m not sure it’s a wise thing to do, but I feel like I’m missing out on a huge part of the experience. I want to touch grains, not canned goo!
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If you can do it sooner, then, by all means, do it. It’s wise if you are confident in it. Honestly, taking the plunge took me far too long, which is another point of motivation for the posts I’m writing.
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[...] I might add a whole new dimension or a subtle change to a brew. For instance, the other day I posted about roasting my own cocoa beans at home—not an easy thing—so I really appreciate good chocolate even more. For my part, I like to [...]