Oklahoma’s Black Mesa Brewing uses science to brew full-flavored craft…

Brad Stumph is a scientist, a wildlife biologist by training. So, naturally, he’s put his scientific knowledge to work brewing craft beer as co-founder of Oklahoma City-based Black Mesa Brewing Co.

Founded in 2012 by Stumph and brewmaster Chris Sanders, Black Mesa brewed its distinctive beer at the OKCity Brewing Company brewing cooperative just west of downtown Oklahoma City until the May 31 tornado destroyed the facility.

“I’ve always been interested in the biology of brewing,” Stumph told me recently when I asked about the “science” of brewing beer. “And, of course, I’ve always been a fan of craft beer and craft beer brewing.”

Yes, he said, there definitely is a science to brewing beer.

“It’s called fermentation science for a reason,” he said. “A lot of people don’t know that there are more flavor profiles in beer than in wine. It’s because of the many variables that go into brewing.”

As Stumph explained it, the flavor that distinguishes each craft beer is determined by many factors, from the way the barley is malted to the milling of the grain to the temperatures at which the sugars are extracted out of the grain to the different yeast strains that are introduced to the grain.

Black Mesa opened in August 2012 and had brewed for only 10 months when the tornado destroyed the brewing cooperative, which is owned by Mustang Brewing. Black Mesa only recently resumed brewing its specialty beers in production size batches.

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