Over his two decade tenure at Allagash, Jason Perkins has made a mark on the world of brewing. The Portland, Maine brewery is greatest identified for his or her Belgian-style beers, from the enduring witbier Allagash White to their groundbreaking forays into spontaneous fermentation with the Coolship Resurgam collection. On this episode, Perkins discusses mash and course of regimens for haze stability, the impression of varied inputs on ester manufacturing in Belgian yeasts, controlling time and temperature for extra constant leads to spontaneous beer, mixing methods for bitter beer, including fruit in horizontal tanks to enhance contact and extraction, working with Brettanomyces, and extra.
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