Yankee Brew News Archive

Letters

Originally Published: 10/97

Dear YBN:

I would like to respond to Tony Vieira's letter printed in the June-July issue of YBN and to what has amounted to a rash of Ringwood bashing recently. First of all, to imply that Ringwood or any one yeast strain is responsible for the Northeast coming home empty-handed from the GABF is absurd. Not everyone here in New England uses Ringwood. Fact of the matter is, Ringwood is probably in the minority with strains like 1056 or 1968 being more widely used. I could be wrong but more users of the latter two strains send their beers to be judged than Ringwood beers. So Ringwood as a scapegoat does not work here.

Secondly, the reputation of Ringwood and its users stands on its own. Several award-winning beers have been made with Ringwood here in New England and throughout the world. Fuggles IPA, Old Thumper, McAuslin's Oatmeal Stout, and 49er are just some of the Ringwood beers to have received medals, not just at the GABF but in international competitions as well. Not to mention that Michael Jackson claims that Geary's Hampshire Ale is one of the top 20 beers in America, "a national treasure." Breweries such as ours (Nutfield) Magic Hat, McAuslin's ,Woodstock Station, Sea Dog, Geary's, Shipyard, and many more are extremely successful and are making excelllent beers with Ringwood.

Lastly, Tony Vieira's brash comments on the yeast are completely off base and unsubstantiated. To claim that Ringwood users do not allow their beers to undergo any conditioning time and that they are force-fermented is entirely wrong. The beer undergoes the typical fermentation period and conditioning period as any other ale. The recirculation of the beer does not take place throughout the entire fermentation, but rather after more than half of attenuation is complete. This is essential in order to complete full attenuation. It does not promote the production of diacetyl. This is a very typical procedure with open fermentation using Yorkshire Yeasts (i.e., Samuel Smith's Brewery).

Mr. Vieira also claims that people say Ringwood is extra special. I do not know of anyone who boasts the miracle status of the yeast. What is unique about the yeast is its resilience. I don't think many breweries can say they achieve over 120 generations of pitching with a viability in the high 90s. Nutfield is more than likely not the only Ringwood user that can make this claim.

To claim that a yeast with a track record like Ringwood can only create a beer with inherent flavor defects is simply wrong. Brew Moon's brewing staff should be proud of their medal, but keep in mind that the GABF is not the "be all and end all" of the brewing world. I don't understand why Mr. Vieira is such a sore winner but that is his right. It might be wise to know a little more about the subject matter before deciding to bash it next time. Long Live Ringwood.

Michael McDonald

Head Brewer, Nutfield Brewing Company

Derry, New Hampshire