Brooklyn’s Wild East is a brewer’s brewery. It’s the sort of place that different native brewers go for a beer after they’re not working. The lagers are distinctive, characterful greater than crispy, and their best-selling IPA is a West coast-style iteration—a stark distinction to the hazy and juicy IPAs that make up the majority of the choices from neighbors Different Half or Finback.
Cofounder and head brewer Brett Taylor has some sturdy opinions about brewing lagers—decoction isn’t elective, water is essential, and the imperfection of extra “rustic” malt provides a stress that makes for extra attention-grabbing beers. On this episode, Taylor discusses these approaches to lager, in addition to their methods behind West coast IPA and blended fermentation farmhouse beers, and alongside the way in which, he covers:
- leaning into Czech-style lagers because of the similarity in water between New York and Pilsen
- designing a brewhouse with decoction methodology in thoughts
- treating lagers gently in each step of the method to protect the fragile flavors
- utilizing the identical yeast in numerous methods throughout the lager program
- brewing West coast and New England IPAs with Conan yeast
- modernizing West coast IPA recipes
- the challenges of scaling up farmhouse brewing cultures
- optimizing for mild Brett character and really mild acidity in foeder saisons
- attaining juicy but dry notes in every part from IPA to blended tradition beer
And extra.
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