5 years in the past, Chicago’s Maplewood Brewing brewed 1,000 barrels of beer per yr and had been small upstarts in a crowded Chicago beer market. This yr, they’re on monitor to brew over 16,000 barrels of beer—a fast progress trajectory made potential by their twin concentrate on high quality and ingenuity. Whereas they’ve embraced present types like hazy IPA and all manor of flavor-addled imperial stouts, they’ve positioned equal emphasis on staple beers like Charlatan APA and Fats Pug oatmeal milk stout—beers the place delicate expressions of creativity and high quality matter.
On this episode of the podcast, cofounder and head brewer Adam Cieslak discusses their method to those traditional types, bearing on all the things that makes these easy beers stand out:
- Fermenting with extremely attenuative yeast
- Using small quantities of wheat to deliver beer collectively
- The massive impacts from small whirlpool temperature changes
- Brief dry hopping with quick crashes for max hop aroma
- Eliminating oxygen to enhance beer brightness and longevity
- Utilizing lactose strategically in sessional stouts
- Constructing a full spectrum flavorful malt base
- Deciding on malts to maximise pleasurable flavors
and extra.
Maplewood is proof that up to date creativity can coexist with traditional consistency.
*This episode is dropped at you by: *
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