To listen to Chris Betts inform it, the founding idea of Transient Artisan Ales is rooted in change. It’s within the title of the brewery and that responsive, adaptive strategy to creating beer that’s of its place. It is a core precept that runs by all the things they brew—from hazy and hoppy kinds by their mixed-fermentation farmhouse beers and, in fact, their spontaneously fermented beers. This dialog delves into that precept, from what they’ve realized over time of brewing and mixing spontaneous beer (homogenization, mixing, hopping charges, consistency, and extra) to their comparatively dry strategy to hazy and juicy IPAs (balancing base malts, using oats and wheat, mixing yeast strains for higher outcomes, and using native Michigan hops for surprising flavors). Whereas impressed by broader brewing traditions, Betts is hellbent on placing his personal regionally related spin on all the things. This episode explores each why and the way he does it.
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