Quality & Standards

Double Dank baseline recipe quality isn't just lip service! Let me show you why. Ingredient selection and the DDBS experience should:

  • guide customers toward premium product selection
  • remove barriers to high quality brewing while offering practical...shit
  • support and promote organic and regenerative agriculture #forthekids
  • support experimentation, ownership and education with easily accessible resources


Fresh milling, precise customization

Custom and recipe kit orders milled less than 48 hours before shipping, usually day-of shipping. This is the original business proposition of Double Dank. Learn more here.

 

Ingredient Sourcing - malts

Root Shoot Malting

Loveland, CO

-Standard for: everything except European styles

It's not just because they're in Colorado or their cute 5-generation family business (wow!). Root Shoot is Colorado's first and only tier-3 Certified Regenified malthouse. Worst case is it might help you sleep well.

  • practices carbon sequestering regenerative agriculture on all products
  • advanced and proprietary modern malting technique
  • does not employ pre-harvest desiccation practices (more below)

Proximity Malt

Monte Vista, CO

-Standard for: organic malted barley and wheat

It's not just because they're in Colorado. Proximity Malt, while not exclusively organic, has had an organic certified malthouse since 2018, malting mostly Colorado-grown grains. But why pay more for this mythic organic or regenerative practice everyone's talking about?

When it comes to the merits of organic and conventional agriculture, there is more concern surrounding practice of "pre-harvest desiccation," frequently used especially on wheat. You don't know what pre-harvest desiccation means? Okay. It is the practice of spraying a crop, wheat in this case, with glyphosate - a pesticide linked to cancer - to accelerate harvest timing by killing and drying the plant. That is, directly spraying a crop very near to consumption. Barley, especially for brewing, is less likely to follow this practice. Organic practice prohibits this, and pesticides used in this manner is less likely 

Ok smartass, I hear you. Drinking beer is also linked to cancer. But at least it's a more fun risk than glyphosate exposure.


Ingredient Sourcing - yeast

Propagate Lab

Golden, CO

-Standard for: all liquid yeast

It's not just because they're in Colorado, but in their own words, "We science the shit out of this so you don't have to." Propagate is a craft yeast producer with lab-proven industry leading yeast viability levels. Working together, we are able to deliver more than 120 fresh yeast strains scienced for homebrew batches with an immediately transparent supply chain. Fun fact: ever wonder what brewing with yeast isolated from your beard tastes like? Or, ladies, maybe from your dog? Reach out to Propagate if this is up your alley.

 

BJCP & "competition-ready" dogma

Competition-ready means the ingredients would produce a beer that satisfies a beer scoresheet judged against its particular style, assuming reasonably appropriate water was used with sound process. I certainly have not brewed all of those recipes, but would if my goal was checking boxes for classic example.

When I build a beer recipe, I typically start with the BJCP guidelines. Not because it's the correct way to build a beer - its the correct way to build a beer to style. What is the aroma, flavor and overall experience supposed to be? I then look up articles or recipes from craftbeer.com, BYO, and individual malt, hop and yeast pages. I use a not-so-secret water source (a mountain spring) for all my brews, a lot for fun, but the water proves to brew great beer and I have a rough idea of its profile.

BJCP-based recipes turn out to be a great way sort them, analyze their history to see how they have changed throughout the years, and it is inherently built around a firm foundation of the definition of a beer style. So the guideline is describing classic examples, and therefore the recipes are modeled around that. To me, it proves why simplicity in ingredient selection and process make memorable beer.

This should be an approachable challenge for beginners. Intermediate brewers have a solid baseline to work off of with easy opportunities to discover the interplay of different brewing technique and ingredient usage. Advanced can build their own as always, but easy access to professional resources and ideally community.