Olde Mother Brewing Co. Head Brewer Jake Beamer Talks Fermata

We spoke with Olde Mother Brewing Co. Head Brewer Jake Beamer about Fermata.

BC: Where does this beer's name come from?
The name Fermata comes from musical notation. It indicates an extended hold for an unspecified amount of time. That perfectly ties together with barrel-aged beers and the suspense that builds as a result of the maturation process. 

BC: What is your favorite aspect of this beer?
Balance of flavor is key with this style, there's no fruit or hops present so it can be tricky to get the balance right because acidity, funk and barrel character are playing off of each other. I typically do a 50/50 blend of two barrels that complement each other to get the right balance.

BC: What's a good food pairing with this beer?
Fermata pairs great with charcuterie boards. The acidity helps cut through rich cheeses and cured meats.

BC: Who came up with this beer's recipe?
I came up with the concept years ago but it wasn't until the barrel program really got going that I was able to make it happen. The recipe is pretty simple; pilsner and wheat. I think the process is what makes fermata unique. This is the third time I've made it and it changes a little each time depending on the blend that works best.

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