Brick West head brewer Sam Milne is fanatical about course of and approach, and it’s this love of high-quality tuning small particulars that stoked his love of brewing lagers years in the past. After shifting up the ranks at Kulshan Brewing in Bellingham, Washington, he obtained a full scholarship from the Glen Hay Falconer Basis to check on the World Academy of Brewing on the Siebel Institute (Chicago) and Doemans Academy (Munich)—an expertise that cemented this ardour for lagers—and returned to the states to hitch and launch Brick West. They’ve thrown out the standard brewery playbook, and centered intently on German-style beers like pilsner, helles, hefeweizen, and gose (together with a smattering of west coast IPAs that nod to their proximity to hops-growing areas in Yakima to their west and Idaho to their east).
On this dialog, Milne will get into the main points that make their beers attention-grabbing regardless of their simplicity—deriving complexity from easy malt payments, rigorously tuning mash protocols to attain ending gravities that can intensify the most effective character of the beer, pH testing mash conversion at every step in order to not linger longer than needed, managing whirlpool temperatures to attain correct aroma and bitterness, cone-to-cone pitching for decrease yeast stress, krausening and spunding for high quality carbonation, and avoiding pumps to attenuate oxygen pickup by way of the brewing and packaging course of.
Milne’s respect for custom is paramount, however he pairs that with a tinkerer’s mentality of all the time discovering small methods to make issues a bit of bit higher. This episode explores these small issues that may have massive impression on completed beers.
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