We will have multiple styles, likely starting with something darker, considering it is the season for stouts. Our test pilot system will allow us to create a number of different types of beer, and experience with many different options. We are even thinking about making a kettle sour.
Dooma … and the question you knew was coming! How are you overcoming the delayed onset of effects from cannabis when ingested as well as that “flavour” … in other words, the flavour profile and the bioavailability?
There’s plenty of evidence to support that the “flavour” of cannabis is an asset for cannabis beers – as opposed to a liability. Lots of people love the flavour of smoking or vaporizing cannabis – but even for me - imagining drinking something with that flavour does not seem super appetizing. Fortunately, cannabis beers have a very different flavour profile than smoked or vaporized marijuana. Many of the compounds which give smoked or vaporized marijuana it’s distinctive smell and flavour are volatile and will “boil off” during the prolonged boil of our brewing process. Other compounds which contribute to the flavour of smoked marijuana are a by-product of combustion which – of course we don’t do when we brew our beers from cannabis. Also, a lot of the flavour in our beer comes from the hops, the yeast and the unique esters and fIavours produced by our fermentation process.
Now the hemp beers on the market are very different from ours (and from those we will make in our partnership with Brock Street). These beers are brewed from barley and they essentially take some toasted hemp seeds, wrap them in a cheese cloth and soak them in the boil kettle during the brewing process. By contrast our beer is actually brewed from either hemp or marijuana (our beers which intoxicate using marijuana or its
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