Over the previous decade, Cycle Brewing (St. Petersburg, Florida) has made a reputation for themselves with massive barrel-aged stouts. These stouts make up greater than half of the brewery’s yearly manufacturing, and are so vital to the brewery that they custom-designed a brewhouse with a massively outsized mash tun (greater than twice the capability of the kettle) as a way to brew they effectively. On this episode, proprietor and head brewer Doug Dozark stroll via every part from recipe design to mixing course of, referring to hot-button topics like utilizing sugars in excessive gravity beers (“If you may get over a number of the preconceived notions about including sugar, and simply consider these as supplies, and totally different colours in your palette to color with, it opens up lots.”) to caramel elements within the malt invoice, to the perfect age for bourbon barrels, temperature for barrels, and one of the controversial positions of all—his love of pasteurization.
Many elements impression the flavors and stability of excessive gravity, adjunct-laden beers, and right here Dozark shares his expertise, and dispels the myths, surrounding the darkish artwork of barrel-aging imperial stouts.
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