Richard's Arc

Chapter 2 of 7

Richard stood at the brewing kettle, watching steam curl into the cold morning air. The lambic had been fermenting for weeks, but he needed to master the basics before scaling up. He filled a notebook with temperatures, pH levels, and timing notes. Each batch taught him something new about wild yeast behavior. Today he would rack his second sour into bottles and start a third. The work was slow and precise, but every hour at the kettle built the foundation his brewery needed. He needed more space to work. The cramped unit forced him to move equipment constantly just to reach ingredients. Richard found an antique church confessional at a salvage yard, its dark wood worn smooth by decades of use. He hauled it outside the unit and positioned it against the wall. The enclosed compartments kept his aging barrels protected from rain while maintaining steady temperature. Next to it, he built a work surface from old wooden barrels laid on their sides with planks across the top. The barrel table gave him room to sort ingredients and measure additions before carrying them inside. Now he could prep outside and keep the brewing area clear. But guesswork wouldn't build a reputation. Richard walked to the Central Library of Edinburgh, its stone facade rising above the street. Inside, he found shelves packed with fermentation science books and historical brewing records. He checked out three volumes on wild yeast management and one on traditional Belgian methods. At a corner table, he read for hours, taking notes on pH ranges and bacterial balance. The books explained why some batches turned out sharp and clean while others went too acidic. He copied recipes from brewers who'd worked with sour beer for generations. That evening, Richard adjusted his next batch based on what he'd learned. He measured the starter temperature twice and added the fruit at a different stage. The notebook filled with corrections and new targets. His hands smelled like sanitizer and grain. This was the work that mattered—not just brewing, but understanding why each step changed the final taste. One batch at a time, he was building the knowledge his brewery would stand on.