“After we opened, everybody mentioned ‘You may’t open a brewery with three beers,’” says Hogshead founder Stephen Kirby. “And I feel the reply to that’s ‘You may in the event that they’re good ones.’ I feel the reality’s out—I solely make three beers. You’ve acquired guys who wish to make every little thing. I make bitter, I make porter, I make delicate.”
That strategy of doing only some issues however with an obsessive focus is extremely uncommon in as we speak’s beer market, the place everybody appears to need every little thing, on a regular basis. However Kirby is simple about his motivations—he’s in it to brew the beer that he loves and needs to drink. True to his British roots, that beer is what he grew up with—conventional cask ales. Kirby doesn’t maintain again, sharing his views on a variety of topics, together with:
- Why brewers ought to have the “bollocks” to call beers what they’re
- Deciding on hop varieties for stability in taste and aroma
- Underpitching English strains at barely decrease temperatures for correct yeast flavors
- Innovation versus custom
- British versus American takes on IPA
- How carbonic acid impacts hops bitterness
- Constructing small beers with huge physique whereas avoiding the impression of sweetness
- How water chemistry impacts English beer types
- Mash regimens to profit head retention
- Utilizing managed oxidation by means of the lifetime of a beer to inform a narrative
“I brew the beer that I really like, and I invite you come come over and have a pint,” Kirby says. “As a enterprise mannequin, it sucks, however it’s good for the soul. In case you’re not making the beer you’re keen on, why the fuck are you doing it?”
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