Within the midst of the final Nice Recession, Potts felt the itch to show his brewing interest right into a career. Whereas making ready and finding out on the Siebel Institute, he fell in love with bitter beer. He got down to brew it at his personal brewery in an unlikely place for bitter beer—smack dab in the midst of the agricultural heartland of Illinois. After seeing the demand on the Nice American Beer Pageant in 2011, Destihl dedicated to increasing its bitter beer manufacturing. That has led them on a trajectory they’ve adopted to the present day, the place 50 % of the beer they brew is of the bitter selection.
Fast-sour beers are a big a part of that quantity, however in contrast to typical kettle sours, Destihl doesn’t simply push a quick Lactobacillus fermentation. As a substitute, they use their very own combined tradition constructed from a spontaneous seize within the brewery—an strategy that provides them flavors they will name their very own. Growing a course of to scale their quick-sour program was not simple, and Potts walks us via the successes and setbacks alongside the best way.
That strategy of innovation is one which they’ve utilized with related pressure to evolving types like hazy IPA, and Potts additionally talks about how they developed their very own tackle the fashion—one which’s shelf-stable and able to tasting nice of their far-flung retail markets. They’ve performed it with out sacrificing parts they discover essential to the fashion, akin to dry hopping throughout energetic fermentation to realize bio-transformative results.
Location is not any obstacle to brewing nice bitter beer, so long as you hunt down your individual course of and your individual inventive voice. Destihl is proof of that.
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