Over the previous 15 years of Fats Head’s existence, they’ve gained 27 GABF medals (14 gold) and a dozen World Beer Cup medals (seven gold), however brewmaster Matt Cole takes all of it in stride with sometimes Midwestern humility. They like to win, however they do it for the sake of creating nice beer.
There’s a contemporary sensibility to their flagship American IPA, Head Hunter—one in all our Finest 20 Beers in 2023—which feels West Coast–pushed however with an nearly analog-like heat that makes it accessible and refined with out sacrificing any of its urgency and presence. And their strategy to open fermentation of German-style weissbier is a grasp class in controlling ester and phenol manufacturing for flavorful but balanced beers. Ask Cole, nevertheless, and he’ll chalk it as much as high quality components and sound course of. “Good product in, good product out.”
On this episode, Cole discusses:
- mushy fining to guard bitterness and aroma
- brewing American IPA with a powerful West Coast vibe
- evaluating new-crop-year hops within the brewhouse after choice
- choosing hops on the brewery with enter from all the brewing staff
- tagging hops from totally different chosen tons for various usages in a brew
- maximizing pure hop taste and aroma with whole-cone hops within the hopback
- the stylistic overlap of West Coast and American IPA
- dialing in packaging for competitors
- fermenting weissbier in an open fermentor
- utilizing a flotation tank to wash up brews
- the significance of course of over recipe
And extra.
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