You’ve heard from us, and also you’ve heard from our writers and critics, however on this episode of our Finest in beer trilogy, you’ll hear from brewers behind two of our Finest 20 Beers in 2022—Carey Fristoe of Black Spruce in Fairbanks, Alaska and John Garcia of King Harbor in Redondo Seaside, California.
Fristoe discusses the design and brewing of Aromadome hazy IPA, a mashup of east and west approaches with unconventional selections like its use of dry yeast. Alongside the best way, he touches on:
- Utilizing Vienna malt for shade whereas attaining steady haze with simply 10% wheat
- S-04 dry yeast for hazy IPA fermentation
- Decrease temperature whirlpooling to cut back isomerization
- Single stage dry hopping with longer contact time and aggressive rousing
- Deciding on hops for extra cantaloupe and honeydew melon character
- Paying consideration and lowering oxygen pickup all through the brewing and cellar course of
- Pushing each chloride and sulfate ranges greater than typical charges
And extra.
Garcia walks us by way of Choco-Latte, a espresso, oats, and molé-spiced candy stout that’s decadent and drinkable, whereas discussing:
- Constructing a spectrum of malt taste from Simpsons maris otter base malt by way of midnight wheat
- Scorching facet whirlpool additions of cocoa powder, lactose, cinnamon, and toasted ancho chiles
- Sourcing and choosing the precise, prime quality substances
- Fermenting with US-05 dry yeast
- Including espresso by way of a concentrated chilly brew
And extra.
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