Over the previous few years, Denver’s River North Brewery has collected accolades from high beer competitions around the globe—4 GABF medals, 4 World Beer Cup medals, 4 European Beer Star medals simply to call just a few—and beers like Father Time and Anniversary 11 have earned high scores from our blind panel. They most lately earned midsize brewery of the yr honors on the inaugural Colorado Brewers Cup. Whereas they brew a variety of beers, together with frequent medal winner Nightmare Gas espresso stout, they’re most likely most well-known for the beers that push into the peaks of the ABV vary—stouts, Belgian-style sturdy ales, and barleywines that usually hit 15% and better.
On this episode, founder Matt Hess and head brewer Matt Malloy share their strategies for making beers that not solely flip heads for the their sky-high numbers, but additionally stay drinkable and as balanced as such beers could possibly be. From controlling fusel alcohols by way of cautious fermentation administration, to constructing layers of flavors by way of malt choice, they share insights garnered from ten years of pushing the envelope. On this episode, they contact on:
- utilizing very excessive pitch charges and over-oxygenation to take care of wholesome yeast
- using dehusked malts to melt roast character in large stouts
- pushing yeast into an extra development part to extend cell rely
- holding osmotic strain low and feeding fermentations
- choosing and including espresso into stout
- managing the oxidative course of in barrel getting older
And extra.
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