Craft Beer & Brewing Magazine Podcast

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116: Green Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and more Jan 03, 2020

Show notes

St. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big. In this conversation, cofounder and head brewer Khris Johnson talks shop on their emerging lager program as well as their firmly entrenched mixed fermentation cellar.

This episode is brought to you by:
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115: Cycle Brewing’s Doug Dozark on the Choices That Matter When Barrel-Aging (and Pasteurizing) Beer Dec 28, 2019

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Over the past decade, Cycle Brewing (St. Petersburg, Florida) has made a name for themselves with big barrel-aged stouts. These stouts make up more than half of the brewery’s yearly production, and are so important to the brewery that they custom-designed a brewhouse with a massively oversized mash tun (more than twice the capacity of the kettle) in order to brew they efficiently. In this episode, owner and head brewer Doug Dozark walk through everything from recipe design to blending process, touching on hot-button subjects like using sugars in high gravity beers (“If you can get over some of the preconceived notions about adding sugar, and just think of these as materials, and different colors on your palette to paint with, it opens up a lot.”) to caramel components in the malt bill, to the ideal age for bourbon barrels, temperature for barrels, and one of the most controversial positions of all—his love of pasteurization.
Many factors impact the flavors and stability of high gravity, adjunct-laden beers, and here Dozark shares his experience, and dispels the myths, surrounding the dark art of barrel-aging imperial stouts.

This episode is brought to you by:
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114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer Dec 21, 2019

Show notes

There are as many ways to make sour and funky beers as there are brewers, but for Phil Joyce of Amalgam Brewing (Denver, Colorado) and Westbound & Down Brewing (Idaho Springs, Colorado), the things some brewers focus on have less impact on the finished beer than the things they tend to overlook. In this episode, Joyce tackles some misconceptions, and shares the things that make their sour and funky beer successful:
» Water chemistry has one of the biggest long-term impacts on texture and mouthfeel
» The first 7-14 days of fermentation are far more important then the following 6-18 months
» Stacking and staggering yeast pitches, while incorporating yeasts typically used in other styles, can create building blocks for the mixed culture to work on
» A slow start tends to produce more nuanced beer over the long run
» Most fruit is one dimensional, but ingredient and process tweaks can produce far more complex and interesting beers.

Toward the end of the episode, Joyce moves past sour beer and delves into their process around ingredient additions in their highly regarded Underground Breakfast barrel-aged imperial stout.

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113: John Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour Beer Dec 13, 2019

Show notes

Three years ago, homebrewer and professional chemist John Rowley and his partner (chef Jeffrey Kaplan) launched Rowley Farmhouse Ales as a brewpub with a particular focus on sour beer. This past October, they brought home three medals (gold, silver, and bronze) in different sour beer categories at the Great American Beer Festival, and that medal count locked up Small Brewpub of the Year honors for the young brewpub. In this episode, Rowley details their signature brewing process, from live Lactobacillus souring (no boil) to their unexpected Saccharomyces selection, water treatment and composition, building an maintaining a house sour culture, understanding pH and titratable acidity, and more. The methods they use are sometimes unconventional, such as pre-acidifying the mash of their gold medal-winning Gose “Meier” with cut up lemons, but Rowley isn’t afraid to tackle labor-intensive processes if they yield better-tasting beer. From the high desert of Santa Fe, New Mexico, Rowley continues to produce small batches of thoughtfully constructed, and this episode dives into those elements that make their beers stand apart.

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112: Tim Matthews of Canarchy and Oskar Blues Dives Deep on Brewing With Malt and Hops Dec 06, 2019

Show notes

An 11 year veteran of Oskar Blues, Tim Matthews now holds the lofty title of VP of Global Brewing for the Canarchy Craft Brewery Collective, where he's hyper focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. In this episode, he discusses their process of reinvention for popular beers, and what they've learned about the impacts of various ingredients and processes in the brewhouse.
From the four year process of retooling Mama's Little Yella Pils to protein content shifts in barley (“Don’t get romantically involved with barley varieties") to how flavors expressed in raw hops reflect in finished beers, Matthews gets technical and nuanced in discussing beer ingredients. Along the way, he touches on important cultural trends such as breweries pursuing exclusive hops (“What brewers should not look for is their own special hop. Don’t do that. It’s too much pressure on yourself. You want a hop that works for everybody, and that means the growers, the brokers, and the brewers. And that’s plural ‘brewers.’ Not just you, not just Canarchy, but all of craft beer. You want it to be proliferated across the entire industry so it’s sustainable.”)
He also discusses the way their yeast program is evolving, and offers up thoughts about next trends in beer (“Big, dark, and malty is next"). There's a lot to unpack in this information-dense episode, so grab a beer and listen in.

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111: Brewmaster Peter Bouckaert on Brewing With Wood, Creativity in the Brewhouse, and the New Belgium Sale to Kirin Nov 29, 2019

Show notes

You’d be hard-pressed to find a more bombastic, opinionated brewer than Purpose Brewing & Cellars’ Peter Bouckaert. But with decades of experience in both Europe and the US, leading the brewhouse for iconic breweries, he’s earned the right to speak his mind. In this episode, he shares thoughts on a range of technical brewing subjects, from using wood as a spice, to malt biotransformation, using yeast to unlock the flavors of ingredients, his decision process behind ingredient additions, toxicology screening when using new ingredients, and more. But the conversation really heats up when Bouckaert hops on his soapbox and delves into the philosophy behind brewing, from style constrictions to inspiration from the culinary world and the ways brewing is far superior in a creative sense to winemaking or distilling.
“I love the brewing process and think we should treat [brewing] as more important than any winery,” says Bouckaert. “Opus One? That’s a joke. That’s a marketing ploy. Compared to Purpose? There’s way more happening here, flavor-wise.”
Throughout, Bouckaert remains committed to the new. Moving things forward, trying new ingredients and processes, and building a better, higher touch experience for beer consumers. In this episode, he discusses the hows and whys of this different approach.

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110: Comrade Brewing's David Lin and Marks Lanham on Brewing New School West Coast IPAs Nov 22, 2019

Show notes

With two gold medals in hotly contested categories and Small Brewing Company and Small Brewer of the Year accolades at the 2019 Great American Beer Festival, Denver's Comrade Brewing firmly established their credentials as one of the most important new school IPA producers in the country. Here, they discuss philosophy and techniques behind their hoppy beers before delving into brewing thoughts on a range of styles from chili beer to milk stout.

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109: Troubadour Maltings’ Chris Schooley on Understanding the Fine Details of Malt and the Process Behind It Nov 15, 2019

Show notes

Malt is subject most take for granted—a commodity that is generally fungible and often overlooked. But for Troubadour Maltings’ Chris Schooley, it’s a subject of endless fascination and professional obsession. In this deep dive into the subject, Schooley expounds on the value of thinking about malt beyond extract numbers, explores the history of malt and why certain malt styles are what they are today, defines great malting grain while discussing new developments in the agriculture that has helped craft maltsters produce better raw materials, and more. In the brewhouse and in the malt house, consistency may be overrated, but quality is not—the malting process and role of the maltster is to add value to the agriculture and the brewing process, since the power in malt is not intrinsic… someone has to unlock it. But the things that really make a difference in malt quality may not be the things you suspect, and as specialty malts get darker, certain factor like freshness play a larger role in the flavor of the end beer. It’s a fascinating episode for anyone who has every pondered why and how malt does what it does in the brewing process…

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108: Civil Life Brewing's Dylan Mosley on Brewing Flavorful Small and Sessionable Beers Nov 08, 2019

Show notes

Civil Life Brewing is a brewer's brewery. The biggest beers on the menu top out around 6.5%, the taproom is comfortable and pubby, and everything across the board is finely crafted with character and intention. It's wonderful space in which to drink beer, staffed by folks intensely passionate about what they do, serving beer confidently unflashy yet thoroughly satisfying. To build such character and expression into small beers, head brewer Dylan Mosley has spent the past eight years fine tuning every element of their beers, and in this episode, he walks through the various ways they amplify flavor without hiking up the ABV. Carefully selecting malt not just for color but for flavor, is first and foremost. While some brewers prefer broad ranges of malt, Mosley operates in a tighter range, often using similar malts from different malt houses in the same beer to provide shades of nuance. His goal, of course, is to move past the specificity of individual ingredients, so that everything hangs together as a whole. "You don't want the end of the story before you start it," says Mosley. "You need a little something else there. I spend more time thinking about what's in the middle of the beer rather than base malt or finishing touches." From malt to yeast, water, hops, and even finishing processes like filtration, Mosley runs through the things that make Civil Life beers beloved by drinkers, and brewers, in their native St. Louis.

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107: The Best 19 Beers of 2019 Special Edition! Nov 01, 2019

Show notes

We taste thousands of beers per year at Craft Beer & Brewing, between beers our blind panel reviews, beers sent to us to consider for general coverage, beers tasted at various festivals, and beers shared when we visit breweries. Once a year, we put our collective heads together and create our Editors' Picks for the Best Beers of the Year. In addition, we poll our readers and listeners for your favorite beers of the year, favorite breweries of various sizes, and favorite breweries within certain styles. In this special episode of the podcast, Cofounder and Editorial Director Jamie Bogner, and Managing Editor Joe Stange, walk through the background and stories behind these best beers and breweries of 2019.

Read the full story at https://beerandbrewing.com/editors-picks-the-best-19-beers-of-2019/

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