We have the generous help of the Barton College kitchen in chunking and steaming these, afterwards John blends them with rice hulls to add directly to the mash. The rice hulls provide a flow path for extracting the wort during the brew.
This requirement for extra planning, logistics and labor for these brews is why we are only making them available in Wilson and adjoining counties. The sweet potato flavor is mild and balanced, designed to taste like a beer christened with sweet potato rather than a sweet potato club over the head.
For this batch, we steamed 80 pounds at Barton as normal. The other 40 were fire-roasted in our good downtown neighbor Jimmy Sink’s locally famous brick pizza oven. Jimmy is the proprietor of Creekside Creative Design.