Jonathan Moxey minimize his tooth at St. Louis craft trailblazer Perennial Artisan Ales earlier than leaving in 2018 to go the brewing program at Rockwell Beer. Through the years, he is developed a love for finely tuned mixed-fermentation, wooden ageing, session beer, and lager—all issues for which he’s developed totally different however equally compelling takes in his new digs.
On this episode, Moxey discusses:
- Designing Baltic porter for ageing and conditioning in a foeder
- The clearing impact of fermenting in wooden
- Constructing larger beers whereas downplaying ethanol expression
- Yeast decisions in high-gravity lagers
- Sustaining correct fermentation well being
- Constructing complicated malt layers in massive, darkish beers
- Creating distinctive beer character through the use of distinctive Brett strains
- Constructing and creating a tradition
- Foam retention in tart and bitter beer
- The fantastic thing about Michigan Crystal hops
- Hopping regimens for mixed-fermentation beers
And extra.
*This episode is delivered to you by: *
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