Rotinfusion

Rotinfusion refers to a technique used in the brewing of beer, particularly in the production of certain Belgian and Flemish ales, where a portion of the wort is boiled separately and then added back to the main fermentation vessel. This method is distinct from traditional infusion mashing, which involves mixing malted grains with hot water to extract sugars.

The process of rotinfusion involves heating a portion of the wort to a higher temperature—typically around 150–160°F (65–71°C)—before combining it with the cooler main wort. This partial boiling helps to sterilize the wort and can enhance the extraction of certain flavors and aromas from the malt. The technique is often associated with the production of styles like Flanders Red Ale, Oud Bruin, and other sour or spontaneously fermented beers, where precise control over fermentation and flavor development is crucial.

Rotinfusion is believed to have originated in the Belgian region of Flanders, where brewers historically relied on spontaneous fermentation using wild yeast and bacteria. By controlling the temperature of the wort infusion, brewers could influence the fermentation process, balancing sweetness and acidity. The method remains popular among craft brewers today for its ability to produce complex, flavorful beers with a distinct character.

While rotinfusion is primarily used in Belgian-style ales, some modern brewers experiment with it in other beer styles to achieve unique flavor profiles. The technique requires careful monitoring of temperatures and fermentation conditions to ensure consistency and desired outcomes. Like other brewing methods, rotinfusion highlights the artistry and precision involved in crafting beer.