You’d be hard-pressed to discover a extra bombastic, opinionated brewer than Goal Brewing & Cellars’ Peter Bouckaert. However with many years of expertise in each Europe and the US, main the brewhouse for iconic breweries, he’s earned the best to talk his thoughts. On this episode, he shares ideas on a variety of technical brewing topics, from utilizing wooden as a spice, to malt biotransformation, utilizing yeast to unlock the flavors of components, his determination course of behind ingredient additions, toxicology screening when utilizing new components, and extra. However the dialog actually heats up when Bouckaert hops on his soapbox and delves into the philosophy behind brewing, from fashion constrictions to inspiration from the culinary world and the methods brewing is way superior in a artistic sense to winemaking or distilling.
“I like the brewing course of and suppose we must always deal with [brewing] as extra vital than any vineyard,” says Bouckaert. “Opus One? That’s a joke. That’s a advertising ploy. In comparison with Goal? There’s far more occurring right here, flavor-wise.”
All through, Bouckaert stays dedicated to the brand new. Shifting issues ahead, attempting new components and processes, and constructing a greater, increased contact expertise for beer customers. On this episode, he discusses the hows and whys of this totally different method.
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