The Art of Deviant Brewing

In the world of craft , there is a growing trend towards experimentation and pushing the boundaries of traditional brewing techniques. This has given rise to a new wave of breweries that are dedicated to creating unique and innovative flavors that defy convention. These breweries, often referred to as “deviant brewers,” are not afraid to break the rules and challenge the status quo.

Deviant brewing is all about exploring the art of unconventional beer. It involves taking risks, thinking outside the box, and pushing the limits of what is considered normal in the brewing industry. These brewers are constantly seeking new ways to create exciting and unexpected flavor combinations that captivate the palate.

One of the hallmarks of deviant brewing is the use of non-traditional ingredients. While traditional beers are typically brewed using malted barley, , , and , deviant brewers are known to incorporate a wide variety of additional ingredients. This can range from fruits, spices, and herbs to , chocolate, and even unconventional items like bacon or oysters.

Another aspect that sets deviant brewing apart is the focus on barrel aging. Deviant brewers often age their beers in barrels that previously held such as , , or . This process imparts unique flavors and aromas to the beer, creating a complex and multidimensional taste experience.

In addition to experimenting with ingredients and aging techniques, deviant brewers also pay close attention to the brewing process itself. They understand that even the smallest details can have a significant impact on the final product. For example, in light beers, the presence of oxygen can result in oxidation, which can degrade the flavor, quality, and color of the beer. Deviant brewers take extra care to minimize oxygen exposure and ensure that their beers are as fresh and flavorful as possible.

Deviant brewing is not without its challenges. The subtle flavors of light beers, such as light lagers or ales, require a delicate touch and precise brewing techniques. Mistakes during the brewing process can be amplified in the final product, affecting the taste, aroma, and appearance. Deviant brewers must constantly strive for excellence and pay attention to every detail to achieve the desired results.

Despite the challenges, deviant brewing offers a world of possibilities and endless creativity. It allows brewers to break free from the constraints of tradition and create beers that are truly unique and one-of-a-kind. Deviant brewers are at the forefront of innovation in the industry, constantly pushing the boundaries and inspiring others to think outside the box.

So, the next time you sip on a beer that surprises and delights your taste buds, take a moment to appreciate the artistry and creativity that went into its creation. Deviant brewing is an exciting and dynamic movement that continues to shape the craft beer landscape, offering beer enthusiasts a whole new world of flavors to explore. Cheers to the deviant brewers who dare to be different and challenge our perceptions of what beer can be.

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What Is The Toughest Beer To Brew?

The toughest beer to brew is commonly considered to be light beers. This includes light lagers or ales, pilsners, and Helles. The reason why these beers are challenging to brew is because of their subtle flavor profile. Any mistakes made during the brewing process can be easily detected in the final product, particularly in the taste. However, these mistakes may also affect the aroma and appearance of the beer. To summarize, the delicate nature of light beers makes them the most difficult to brew.

How Do You Reduce Oxygen In Beer?

To reduce oxygen in beer, there are several techniques you can employ. Oxygen is detrimental to the quality and flavor stability of beer, so minimizing its presence is crucial. Here are some methods to achieve this:

1. Purging: Purging involves filling the empty container, such as a keg or carboy, with an inert gas like carbon dioxide (CO2) or nitrogen. This displaces the oxygen within the container, reducing its presence before transferring the beer. You can achieve this by introducing the gas slowly and allowing it to displace the oxygen.

2. Closed transfers: When transferring beer from one vessel to another, it is important to minimize exposure to oxygen. Using a closed transfer system, such as a counter-pressure filler or a pressurized transfer setup, allows you to move the beer without coming into contact with atmospheric oxygen. This method effectively reduces oxygen pickup during the transfer process.

3. Sparging: Sparging involves bubbling an inert gas, such as CO2 or nitrogen, through the beer to remove dissolved oxygen. This can be done by connecting a gas line to a diffusion stone or a tube with small holes at the bottom of the container. The gas displaces the oxygen, which is then released through the airlock or vent.

4. Proper packaging: Choosing appropriate packaging materials can also help reduce oxygen exposure. Oxygen-permeable caps or closures should be avoided, as they allow oxygen to pass through and come into contact with the beer. Instead, opt for oxygen-impermeable packaging, such as cans or bottles with oxygen barrier liners.

5. Cold storage: Storing beer at lower temperatures can slow down oxidation processes and help preserve its quality. The colder the storage temperature, the slower the oxidation rate. Keeping the beer refrigerated or in a temperature-controlled environment can significantly reduce oxygen-related deterioration.

6. Minimize headspace: When filling bottles or kegs, it is essential to minimize the headspace, the empty space between the liquid and the container's top. This reduces the amount of oxygen that can come into contact with the beer. Using appropriately sized containers or employing counter-pressure filling techniques can help achieve this.

By implementing these methods, you can effectively reduce the oxygen content in beer, improving its flavor stability and overall quality.


Deviant brewing poses several challenges, particularly when it comes to producing light beers. These delicate and subtle brews require meticulous attention to detail during the brewing process. One of the most critical factors is the presence of oxygen, which can lead to oxidation and negatively impact the beer's flavor, quality, and shelf life.

To ensure successful fermentation, it is crucial to maintain dissolved oxygen levels between 8-12 parts per million (PPM). Any lower than five PPM, and the yeast may not grow correctly, while exceeding 17 PPM can also be detrimental.

There are various methods to minimize oxygen exposure during the brewing process. One approach is to add carbon dioxide (CO2) to the beer, but it is essential to consider dilution. Simply introducing CO2 does not uniformly force out the air; instead, they blend together and only reduce the percentage of oxygen present. A more effective technique involves filling the keg or carboy with sanitizer and using CO2 to push the liquid out.

Deviant brewing demands precision and attention to detail to produce high-quality light beers. By carefully managing oxygen levels and employing appropriate techniques, brewers can overcome the challenges associated with oxidation and ensure a superior final product.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.