Wolf’s Ridge Brewing began as a cramped basement brewpub setup beneath one of many best-regarded eating places in Columbus, Ohio. On Chris Davison’s watch since 2014, the brewery grew so as to add a 30-barrel manufacturing brewhouse. Wolf’s Ridge notched its first Nice American Beer Competition medal in 2019 with a silver medal for Dawn, a cream ale with espresso and vanilla—its golden look failing to organize the drinker for an fragrant hit that’s like strolling right into a roastery. It additionally occurs to be their bestselling beer, outselling their IPA by a sizeable margin.
That very same beer, Dawn, returned to GABF final 12 months and gained gold, whereas their smoked beer Buchenrauch gained bronze. In the meantime, a number of Wolf’s Ridge beers impressed our Craft Beer & Brewing Journal® blind panel reviewers final 12 months, none greater than cocoa-laden Double Chocolate Rum Barrel Dire Wolf—which additionally thrilled our editors and have become considered one of our Greatest 20 Beers in 2020. That’s all moreover just a few Competition of Barrel-Aged Beers (FoBAB) medals over the previous 4 years.
On this episode, Davison talks about how early experiments with infusing corny kegs with completely different flavors—simply to assist fill out the restaurant’s many faucets—led to lots of studying and ulimately some their most profitable beers—together with Dawn.
Amongst different issues, Davison discusses:
- The advantages of steeping with whole-bean espresso as an alternative of grounds, plus portions and steeping instances
- Including vanilla for simply the notion of sweetness, whereas utilizing cream ale as a canvas for a lot of different flavors, together with Vietnamese cinnamon, strawberries, basil, lemons, and extra
- Brewing their Dire Wolf imperial stout for stability and drinkability earlier than barrel-aging, and experimenting with completely different spirit barrels
- Evaluating many alternative malts, deliberately these into their imperial stouts
- Numerous adjuncts and flavors for these imperial stouts
- Rising their barrel program on each the clear and mixed-fermentation sides
- Specializing in the very best elements for the beers they wish to brew, and implementing sensory coaching for employees on hedonistic analysis
And rather more.
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