The forgotten art of manufacturing several beers with a single whirlwind
Have you ever thought of taking advantage of every drop of the grain to create different beer styles without having to start from scratch every time? The multiphasic production technique, known in English as parti-noce, has roots that go back far beyond Arthurians and medieval kings. In its simplest form, this method consists in extracting several beers from a single maceration process, allowing homemade and professionals to experiment with varieties and flavors without wasting time or resources.
A walk through history: from the taverns of yesteryear to your modern brewery
Long before the labels such as Belgian tripel or imperial Stout arrived at the international scene, the beer teachers in the United Kingdom and Scotland already played with this technique to obtain different degrees of alcohol and flavor profiles using a single grain wash. Historical records show that in the eighteenth and nineteenth centuries, factories created up to three different types: a robust and strong beer, a daily consumption beer and a light option, all based on the same base. The main difference was how and when each portion of the liquid was extracted, thus modifying its intensity and color.
The method behind the magic: how does it actually work?
At a technical level, the process is simple in appearance but full of possibilities. It starts with a maceration stage where the grain is moved and soaked in hot water. In this phase, the first extraction is performed, which results in a high density beer and intense flavor, usually called ‘first ran’ or ‘first pass’. Then, without removing most of the grains, more water is added to extract a lighter and subtle liquid, the ‘second ran’, perfect for softer styles or with less alcoholic graduation. The key is to calculate with precision how much water use to obtain the desired proportions and profiles, which opens a world of mixture and experimentation possibilities.
Customize your own beers from the same base: styles and flavors at will
Another advantage of this technique is the ability to innovate in ingredients and processes. When preparing different swirls, you can incorporate different varieties of hops, spices, darkness of malts or even different types of yeast in each batch. Why not combine a strong Belgian Stile with a slight Pilsner? Or play with spices and add a touch of fruit or spices in a part of the process? Creativity shoots, and at home you have the opportunity to experiment without spending a fortune.
Planning and precision: the key to get beers with your own personality
The major challenge of this technique lies in calculating the initial gravity and color of each swirl. The first beer, having a more concentrated must, will always be darker and more strong, while the second will be clearer and smoother. The strategy consists in defining how much grain and water will be used to divide the total amount and, from there, adjust the ingredients and cooking times. If you want more variety, you can also experiment with the addition of natural dyes or extra components that provide unique flavor and aroma to each lot.
The taste of your imagination: designing custom recipes
With a little precision and a lot of patience, you can design a production plan that allows you to have different profiles in each beer produced. The choice of water-hone proportion, the variety of malts, spices, yeasts and fermentation times become variables that, intelligently combined, open unimaginable horizons. In addition, using different fermentation or agricultural techniques can provide each style with their own identity, even based on the same base grain.
In the long run, this technique not only saves time and money, but also invites you to a constant exploration of beer art. The ability to create variety with limited resources and still obtain sophisticated results inspires both rookies and veterans to continue innovating and perfecting their style, June after June.
