Clocktower s’est brassé les idées afin de trouver la meilleure formule pour les invités du Musée

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Ingenium – Musées des sciences et de l’innovation du Canada
Jesse Rogerson, Conseiller scientifique au Musée de l'aviation et de l'espace du Canada et dégustateur de bonnes bières, apprécie la goût de « The Formula ». Photo : Pierre Martin.

Les visiteurs ont maintenant la meilleure façon de célébrer la réouverture du Musée des sciences et de la technologie du Canada… en savourant une pinte de Formula, la propre bière du Musée.

Patrick Fiori, maître-brasseur de la brasserie artisanale Clocktower, dit s’être inspiré de la modernisation du Musée pour élaborer cette bière.

« Le Musée rouvre ses portes, il change, il passe d’une ancienne version à une mouture futuriste. Ce processus d’évolution nous est resté en tête, explique M. Fiori. Nous avons donc décidé de rechercher les vieux styles, des recettes de bières historiques, qui n’existent plus ou qui sont dépassés parce que la technologie a changé. »

“We decided to take a style that was brewed in a way that’s no longer brewed; and brew it with new, modern brewing equipment to see how it would come out; we’re showing progress.”

To capture that sense of the past, Fiori looked to a fifteenth-century German brewing method called decoction.

“This style of brewing happened before there were thermometers and an understanding of enzymes and proteins,” says Fiori.

He explains that in order to extract the sugar from the grains, you have to mix it with water at a certain temperature. However, at the time there were no thermometers so brewers didn’t know exactly what the temperature was. They would actually stick a thumb into the mixture to gauge the right temperature – which, incidentally, is where the phrase, “rule of thumb” originated.

“They would take one third of the grains and boil them, then mix them with the cool grains to raise the overall temperature up to where it needed to be,” says Fiori. “The problem was in boiling it, they killed all the enzymes that are involved in that process of turning all of the starch in the grain to sugar; so it was an extremely inefficient process.”

Fiori also endeavoured to use similar ingredients to the old-style German method – incorporating a traditional, floor-malted barley into the recipe.

“We used a barley that’s not malted in the same way as what’s typically used in today’s beers; this barley is a throw-back to the old process.”

The result is a dark orange – almost coppery – German-style ale, perfect to refresh visitors after a busy day of exploration at the museum. The alcohol level is 5.25 Alc.

“It’s light on the palette, it’s very malt-forth,” says Fiori. “You’re getting a lot of bread, kind of toast crush kind of flavour, so there’s a little bit of dryness with a tiny bit of floral character at the finish.”

Tall cans of The Formula (5.25% ABV) are now available for purchase at the museum’s café, and at the Clocktower Brew Pub’s retail location at 575 Bank Street.

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Sonia Mendes

Sonia Mendes est la rédactrice/réviseure anglophone pour Ingenium. Elle adore fouiller en coulisse pour raconter les histoires cocasses et colorées de la vie au musée ainsi que tout ce qui touche la science et l’innovation.