{"id":40958,"date":"2023-03-29T01:00:59","date_gmt":"2023-03-29T08:00:59","guid":{"rendered":"https:\/\/bcaletrail.ca\/?p=40958"},"modified":"2023-03-28T13:38:42","modified_gmt":"2023-03-28T20:38:42","slug":"roll-out-the-barrel-main-st-brewing-head-brewer-azlan-graves-odyssey-into-the-weird-wild-world-of-barrel-aged-beer","status":"publish","type":"post","link":"https:\/\/bcaletrail.ca\/roll-out-the-barrel-main-st-brewing-head-brewer-azlan-graves-odyssey-into-the-weird-wild-world-of-barrel-aged-beer\/","title":{"rendered":"Roll out the Barrel: Main St. Brewing Head Brewer Azlan Graves\u2019 odyssey into the weird, wild world of barrel-aged beer."},"content":{"rendered":"

As Motown grand dame Diana Ross famously said, you can\u2019t hurry love.<\/p>\n

That\u2019s especially true in the case of Main St. Brewing<\/a> Head Brewer Azlan Graves and his passion project called The Garage Series<\/b> \u2014 an ongoing collection of wild-fermented and barrel-aged beer he\u2019s been concocting at the Mount Pleasant brewery since 2021.<\/p>\n

The Garage Series’ inaugural release was a Bi\u00e8re de Coupage<\/b> that married 2015 editions of Main St.\u2019s Stag & Pheasant Imperial Stout and Barleywine that had both been conditioning in Old Forester Bourbon barrels for five years with a 2020 Bi\u00e8re de Garde Farmhouse Ale.<\/p>\n

\"Main
BC Beer Award winners at Main St. Brewing in Vancouver BC<\/figcaption><\/figure>\n

In 2022, Azlan introduced two more models. First up was Gale Force Old Ale<\/b> which was built on a base of the brewery\u2019s 2020 Tunnerman\u2019s Dark Mild and underwent a secondary fermentation in bourbon barrels. This fermentation process was thanks to a special strain of brettanomyces<\/i> yeast that was famously a key ingredient in the beloved 19th-century English beer called George Gale\u2019s Prize Old Ale.<\/p>\n

Next was Circa 1775 Sumac Rosewater Saison<\/b>, brewed from pilsner, raw and malted wheat and rye, and three hop varieties: Magnum, Ella and Hallertau Mittelfr\u00fch. After a 10-month secondary ferment in Chardonnay and Sauvignon Blanc barrels from Penticton\u2019s Bench 1775 Winery, Azlan rested it on freshly harvested Staghorn sumac and rosewater from Mount Pleasant grocer Afra on Main before bottle conditioning.<\/p>\n

Both turned heads and garnered critical acclaim for Main St. Brewing. The former scored top spot in the Strong Ale & Lager category at the 2022 BC Beer Awards<\/a> while the latter got the nod as best Specialty Wild Ale at the annual best-of-BC event.<\/p>\n

\"Circa
Circa 1775 Sumac Rosewater Saison from Main St. Brewing in Vancouver, BC (photo: Janis Nicolay)<\/figcaption><\/figure>\n

Azlan\u2019s innovations also earned high praise from Jordan St. John<\/b>, Beer Certificate Head at George Brown College and the first person in Canada to brew commercially with Staghorn sumac, a plant that grows extensively throughout Canada but is rarely used in beer. Sumac adds malic acid to the mix, imparting a deep, tart, almost wine-like flavour that, when paired with rosewater, reminds Azlan of a watermelon Jolly Rancher.<\/p>\n

\u201cRaw and malted wheat in the same beer is basically unheard of, and adding rye is a real flex,\u201d St. John wrote in his comments about the beer after he tasted it at the Canada Beer Cup<\/a> judging session last fall. \u201cThe rosewater lessens the citric character of the sumac, focusing the beer. Back in 2011, we had oak as an option, but not wine barrels. That\u2019s a neat trick. It fleshes out the body. It\u2019s very clever and I like what you\u2019ve done with some esoteric ingredients in an odd genre. Bravo.\u201d<\/p>\n

\"Main
Azlan Graves at Main St. Brewing in Vancouver, BC<\/figcaption><\/figure>\n

High praise indeed for Azlan, who first dipped his toe into the home-brewing realm years ago alongside his father Tad. Their Double Axehead fresh-hopped red ale was an annual release at the Graves house in the Kootenays.<\/p>\n

\u201cSure, there was a father-son connection thing, but I also probably had interest in it because I was underage and wanted to know how to make alcohol,\u201d Azlan says. \u201cBut the whole fermentation process really grabbed me. You\u2019re fermenting in glass carboys so you can see the reactions and the whole process in action.<\/p>\n

\u201cBut I didn\u2019t like the taste of most beers, so I would add vanilla and maple syrup to a porter recipe or berries to a blonde ale.\u201d<\/p>\n

In other words, young Azlan was never afraid of flavour experiments.<\/p>\n

\"Gale
Gale Force Old Ale from Main St. Brewing in Vancouver, BC<\/figcaption><\/figure>\n

When he was 19, (and could legally<\/i> consume his own creations) he moved to Vancouver and got a job at Powell Brewery<\/a>, splitting time between the tasting room and the back of house learning the trade from co-owner and brewmaster David Bowkett<\/b>.<\/p>\n

Around that time, Azlan\u2019s early tendency to brew outside the box began to flourish. It was his first sip of an Imperial Flanders Red Ale from Storm Brewing<\/a> one night at the Alibi Room that truly sent him tumbling down the wild-ale wormhole.<\/p>\n

\n

\u201cThat beer was unlike anything else anybody was making,\u201d says Azlan. \u201cIt was an eye-opening experience, and then I started to track down as many Belgian sours and Flanders red ales that I could, especially Duchess de Bourgogne<\/i> and Brouwerij Omer Vander Ghinste\u2019s Cuv\u00e9e Des Jacobins Rouge<\/i>.\u201d<\/p>\n<\/blockquote>\n

Yeah. The rumours are true. He\u2019s well-red.<\/p>\n

The next stop in his evolution as a brewer came at Steamworks<\/a>\u00a0where he got wise to more brewing sleight-of-hand from brewmaster Julia Hanlon<\/b>, R&D manager Brett Jamieson<\/b> and quality control manager Dr. Dan Wilson<\/b>.<\/p>\n

\"Azlan
Azlan Graves examining a beer at Main St. Brewing. (photo: Brian K. Smith)<\/figcaption><\/figure>\n

\u201cThey would \u2018Iron Chef\u2019 me and give me a secret ingredient and get me to make a beer with it, so I got to trial a lot of things I had been putting into practice as a home brewer. It was an incredible opportunity, having access to their resources and knowledge and being able to run quality control questions past Dan.\u201d<\/p>\n

Hanlon similarly has fond memories of Azlan\u2019s time spent under her wing.<\/p>\n

\n

\u201cI would describe Azlan as a scholar of brewing,\u201d she says, \u201cwhich is a fancy way of saying he\u2019s a beer nerd.”<\/p>\n<\/blockquote>\n

“When he was with Steamworks, he was really into using kveik<\/i> strains for all sorts of styles that would normally use a traditional ale or lager yeast. He seemed to have amassed an encyclopedia of knowledge on using them. Based on the beers I have seen him come out with at Main St., he definitely seems to stay on the leading edge of brewing techniques, for example, adding thiols and using thiolizing yeast strains. I have a ton of respect for him as a brewer and his approach toward beer styles in general.\u201d<\/p>\n

After Steamworks \u2014 and around the first few months of the pandemic \u2014 Azlan joined the Main St. family.<\/p>\n

\"Pulling
Pulling a cask-conditioned beer at Main Street Brewing in Vancouver, BC<\/figcaption><\/figure>\n

He already had an affinity for Main St. thanks to its dedicated Tunnerman\u2019s Cask Ale program, and once aboard, he quickly affixed his stamp on that brand, diving deep into time-honoured recipes and techniques to add unique new styles to the ongoing series.<\/p>\n

So what\u2019s in a name? Plenty, as it turns out, when it comes to the sobriquet for the Garage Series. Azlan began his brewing journey in garages \u2014 his own and fellow home brewer Graeme Hystad\u2019s \u2014 but there are more layers to this tale.<\/p>\n

The heritage building in which Main St. Brewing has been making beer since it opened in 2014 was once home to the Vancouver Breweries Garage (circa 1902), the Auto Maintenance Co. (1919), Ye Old Brewery Garage (1920-\u201922) and Crescent Motors (1923 to 1934) and remained an auto body and repair garage until it was rehabilitated and restored to its former Mission Revival-style glory in 2010.<\/p>\n

\"Main
Main Street Brewing in Vancouver, BC<\/figcaption><\/figure>\n

What\u2019s next for the Garage Series?<\/h3>\n

No less than four new models will appear on the Main St. Garage Series showroom floor in 2023: The 2nd<\/sup><\/span> annual Gale Force Old Ale, <\/b>which incorporates portions of the inaugural release; A Brett Pale Ale<\/b> that will mark Main St.\u2019s 9th<\/sup><\/span> Anniversary celebration in May; A Piquette-Style Ale<\/b> that was conditioned for 72 hours on Pinot Noir pomace (crushed lovingly at Pamplemousse Winery in Summerland by Azlan and Assistant Brewer Joe Ross themselves); and a Golden Apricot & Toasted Noyaux Sour<\/b> incorporating organic apricots from Blackbird Organic Farms in Cawston and noyaux (the kernel inside apricot stones) that Azlan himself toasted in Main St.\u2019s convection oven.<\/p>\n

\"Azlan
Azlan Graves pitting apricots for his next creation in Main St. Brewing’s Garage Series.<\/figcaption><\/figure>\n

He\u2019s stoked to see what comes from all of them, particularly the Golden Apricot & Toasted Noyaux Sour. \u201cI\u2019m excited to see how the apricot and toasted noyaux work together,\u201d he says.<\/p>\n

His recent travels in Belgium inspired further interest in Lambic styles and how he can use BC fruit in his Vancouver cre-ale<\/i>-tions.<\/p>\n

Still, even he can\u2019t predict what the fruits of his labours might ultimately be.<\/p>\n

\u201cThey\u2019re all calculated risks, in a way,\u201d Azlan laughs. \u201cThat\u2019s why it\u2019s nice to hold back vintages and see how they continue to evolve and think \u2018How did I get here?\u2019 and \u2018How can we improve on it or repeat it?\u2019 These are very hard beers to repeat, but that\u2019s part of the appeal.\u201d<\/p>\n

\"A
Piquette-Style Ale with its gorgeous colour courtesy of Pinot Noir pomace from Pamplemousse Winery in Summerland, BC.<\/figcaption><\/figure>\n

When it comes to pursuing a passion, Azlan knows that love don\u2019t come easy.\u00a0<\/span><\/p>\n

You just have to wait. You gotta trust, give it time, no matter how long it takes.<\/p>\n

And that\u2019s one of the many tools Azlan has in his Garage: Time. Knowledge. Resources. A little alchemy. And an insatiable thirst for planting Main St.\u2019s flag in the unexplored terroir and terrain of the weird and wild world of barrel-aged beer.<\/p>\n","protected":false},"excerpt":{"rendered":"

As Motown grand dame Diana Ross famously said, you can\u2019t hurry love. That\u2019s especially true in the case of Main St. Brewing Head Brewer Azlan Graves and his passion project called The Garage Series \u2014 an ongoing collection of wild-fermented and barrel-aged beer he\u2019s been concocting at the Mount Pleasant brewery since 2021. The Garage … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":40993,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[623,647,1067],"tags":[],"itin-listings":[1845],"itin-regions":[1540],"itin-itineraries":[1542],"acf":[],"yoast_head":"\nRoll out the Barrel: Main St. Brewing Head Brewer Azlan Graves\u2019 odyssey into the weird, wild world of barrel-aged beer. · The BC Ale Trail<\/title>\n<meta name=\"description\" content=\"Main St. Brewing's brewmaster Azlan Graves creates the Garage Series: an ongoing collection of wild-fermented and barrel-aged beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bcaletrail.ca\/roll-out-the-barrel-main-st-brewing-head-brewer-azlan-graves-odyssey-into-the-weird-wild-world-of-barrel-aged-beer\/\" \/>\n<meta property=\"og:locale\" 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