Jean Broillet was a Swiss architect who worked in Geneva in the late 19th and early 20th centuries. He was best known for his Jura-based designs and architectural pursuits which combined alpine and traditional Swiss styles.
He was a founding member of the Swiss Society for Urbanism and famous for his participation in the 1903 Exposition Universelle in Zurich.
Among the many works attributed to Broillet are the Palaces for Justice in Lausanne and the House Lepage in Geneva, the latter of which was selected for preservation as a heritage site by Geneva in 1972.
He also designed a large number of private villas, hotels, public buildings and churches in and around Geneva.
Jean Broillet’s architectural style is known for its use of asymmetrical forms, mix of materials and textures, and embracing of both traditional and modern elements. He also implemented various landscape features into designs, including terraces, pergolas, gardens, and outdoor space taken into account in both form and functionality.
His appreciation of natural light and its role in the use of space was another aspect of his work that set him apart from his contemporaries.
Does Jean Broillet still own tired hands?
No, Jean Broillet no longer owns Tired Hands Brewing Company. After opening the brewery in 2011, Jean Broillet sold the brewery to Philadelphia-based Long Aerospace in 2021. Long Aerospace will be taking over operations of Tired Hands Brewing Company while Jean Broillet and his family have stepped away from the company.
While they are no longer owners, Jean and his family have expressed their faith in the new leadership and their commitment to providing customers with excellent products going forward.
Who owns Tired Hands Brewing?
The ownership team at Tired Hands Brewing is comprised of four individuals: Jean Broillet IV, Julie Verratti, Archie Strong, and David Mandell. Jean Broillet IV is the Founder and CEO of Tired Hands.
Having grown up in the suburbs of Philadelphia, Jean was always interested in beer and homebrewing. Julie Verratti is the co-owner and Chief Brand Officer of Tired Hands. Before joining Tired Hands, Julie was the Chief Operating Officer for Denizens Brewing Company.
She is an advocate for craft beer, having served as the President of the Maryland Brewer’s Association from 2015-2017. Archie Strong and David Mandell are Managing Directors of Tired Hands. Archie’s career spans more than two decades in the craft beer industry, with previous experience as an ownership, leadership and distribution consultant to brewing companies across the U. S.
David also has an extensive résumé when it comes to craft beer, having worked for various industry-leading companies including Samuel Adams, Anchor Brewing, and The Boston Beer Company. Both Archie and David bring a wealth of experience and expertise to the Tired Hands team.
What happened to Jean from tired hands?
In 2018, Jean Broillet IV, the co-founder of Tired Hands Brewing Company, announced he was stepping down as the head brewer and relinquishing day-to-day operations of the popular Pennsylvania-based brewery.
Jean founded Tired Hands in 2011, with his wife Julie and partner BillKarl, and quickly became known for his expressive, passionate approach to brewing and tireless work ethic.
Since stepping down from Tired Hands, Jean has remained active in the craft beer community. In 2019, he launched a new business with his wife Julie, “Our Mutual Friend”, providing consulting services for businesses in the craft beverage and hospitality industry.
The same year, he also founded the Beer Culture Group, a management consortium for craft breweries, which has since grown to include several breweries in the Mid-Atlantic region.
In February 2020, Jean and Julie opened The Culture Works, a 10,000 sq. ft. shared space in Ardmore, PA. The facility provides a variety of services, including a full-service bar and kitchen, coworking spaces, private event spaces and a comprehensive hospitality center, designed to support the many growing businesses in the Mid-Atlantic region.
Ultimately, Jean’s passion for craft beer has remained a constant throughout his career. He continues to focus on his own pursuits, consulting, and helping other breweries, while also giving back to the industry.
What happens when you condition beer?
Conditioning beer is the process of allowing the beer to ferment a second time in the bottle or keg. This helps to mature the flavor of the beer, giving it a richer and smoother taste, in addition to adding natural carbonation to the beer.
Conditioning also helps to clarify the beer, giving it a clearer appearance.
The process for conditioning beer involves adding sugar to the beer. This sugar can come from priming sugar, corn sugar, honey, or a variety of other sources. The sugar is added to the beer and then sealed in the bottle or keg.
The yeast that was used in the initial fermentation of the beer will consume the sugar, creating additional fermentation and carbon dioxide. This carbon dioxide becomes trapped in the beer, resulting in carbonation.
Conditioning your beer also helps to balance out its sweetness. Through the process of bottle conditioning, the yeast consume some of the remaining sugars in the beer, which produces more alcohol and carbon dioxide.
This leads to a beer that has a lower sweet taste, and higher alcohol content.
By conditioning your beer, you can really make it stand out among the competition. With a smoother, richer flavor and a nice balance of sweetness, conditioning your beer will result in a delicious final product.
What does bottle conditioning do to beer?
Bottle conditioning is the process of adding additional yeast to the beer before bottle-filling. It serves several purposes, but primarily it helps referment the beer naturally, allowing residual yeast and sugar to carbonate the beer thus providing the desired carbonation.
Bottle conditioning also helps to continue the development of flavors, adding complexity and allowing the beer to mature over time. In addition, it can help clarify the beer by allowing the yeast to sediment to the bottom of the bottle.
This process of natural carbonation and maturation creates a beer with optimal flavor and texture, improving the shelf life of the beer.
How long does beer conditioning take?
The time it takes to condition your beer can vary depending on several factors. Generally speaking, lagers require a longer conditioning period than ale styles. Lagers tend to take between 4-6 weeks of cold conditioning to reach optimal flavor, whereas ales often only require 1-2 weeks.
Temperature of storage also affects the conditioning process, with cooler temperatures leading to slower conditioning and vice versa. Additionally, the specific style of beer could increase or decrease the conditioning time.
In general, a beer with higher alcohol content and more complex flavors may take longer to condition.
The key to successful beer conditioning is patience and paying attention to the flavor of the beer over time. As your beer begins to condition, the flavor can and will change as the yeast continues to work and the flavors integrate.
Monitor your beer during the conditioning process, tasting it as you go to make sure the flavor is progressing in the direction you desire. Taking notes along the way can also be very useful when attempting to replicate the same beer at a later date.
Overall, the proper beer conditioning time depends on several variables, but a safe estimate is 4-6 weeks for lagers and 1-2 weeks for ales. Experimentation and patience are key when it comes to conditioning beer and achieving the optimal flavor you desire.
Can you bottle condition beer too long?
Yes, you can bottle condition beer too long. This can happen when insufficient priming sugar is used or when beer is bottle-conditioned for too long at warm temperatures, leading to over-carbonation.
Too much carbonation creates a greater risk of bottle bombs, as the excess carbonation pressure builds up. Additionally, over-conditioned beer can have a vinegary (acetaldehyde) taste, over-carbonated mouthfeel, and may even have a creamed-corn smell.
As a result, it is important to use the right amount of priming sugar for your batch and to use bottles that can handle the added pressure. It is also essential to store bottled beer in a cold and dark place and to monitor the aging process carefully.
You can test the pressure in the bottles to determine when it has been bottle-conditioned for too long.
How long does it take for bottle conditioned beer to carbonate?
Brewing beer is a long and arduous process, and bottle conditioning is no exception. It can take anywhere from two weeks to several months for your beer to carbonate properly. The time it takes is largely dependent on the type of beer you are brewing, as well as the temperature and humidity of your storage area.
If you are brewing a lighter beer, such as a lager, you can expect it to take on average two weeks to carbonate. If you are brewing a more full-bodied beer, such as an ale, it can take up to six weeks for it to reach its full carbonation.
And finally, if you are brewing a high gravity beer, such as a barleywine, it can take up to several months for it to reach its full carbonation.
Firstly, make sure you are using the proper amount of yeast. Too little yeast will mean that your beer will take longer to carbonate, while too much yeast will mean that your beer will carbonate too quickly and will be overcarbonated.
Secondly, make sure that your storage area is at the proper temperature. yeast is active at warmer temperatures, so if you can store your beer at around 70 degrees Fahrenheit, it will carbonate much faster than if you store it at cooler temperatures.
Finally, make sure that you are using fresh yeast. Old or inactive yeast will take much longer to carbonate your beer.
So, in summary, the time it takes for your beer to carbonate depends on the type of beer, the temperature, and the freshness of the yeast. Two weeks is the average time it takes for a light beer to carbonate, while up to several months may be required for a high gravity beer.
How long should IPA bottle condition?
IPA beers should typically bottle condition for two weeks. During this time, the beer will carbonate and the flavors will continue to mellow. After two weeks, your beer should be ready to enjoy. However, it’s important to note that different beers and different brewing processes can require different conditioning times.
If you’re unsure, it’s best to wait at least three to four weeks before drinking the beer. This will ensure that the beer is fully carbonated and the flavors have had enough time to settle.
