About this Episode
When Lengthy Seaside, California’s Beachwood Brewing got down to create a wild and bitter beer program years in the past, they did it with an intentionality one would anticipate from a brewery that has racked up so many accolades over time. On this episode, Beachwood Blendery head brewer and blender Harrison McCabe walks by means of the varied methods they’ve managed environmental components within the brewhouse for optimum spontaneous brewing within the non-traditional local weather of Southern California, whereas sustaining parallel packages producing each spontaneous and pitched tradition bitter and wild beer. To McCabe, the secret is utilizing hops, temperature, and mash to sluggish the lactic acid manufacturing course of, permitting for extra attribute funk to develop earlier than acidity fully takes over. He talks about how they’ve embraced a single infusion high-temperature mash, bumped up the quantities of aged hops, and thoroughly created “seasons” within the barrel warehouse by means of temperatre management, earlier than discussing every thing from mixing to fruiting course of. Nice wild, bitter, and spontaneous beer will be made wherever—it is only a matter of making a course of and setting that favors nice flavors.
