On this dialog with Hardywood Park Craft Brewery’s Kate Lee, vice chairman of operations and high quality, and Brian Nelson, vice chairman and head brewer, they dive into quite a lot of brewing challenges. Their flagship Gingerbread Stout begins the dialog, as they work by way of their course of of creating and sustaining a model commonplace for one thing that’s tough to quantify, then discuss compensating for year-to-year modifications in key elements, such because the contemporary ginger they supply from a neighborhood farm. Scaling the recipe up for his or her new brewhouse was a specific problem, they usually recount, they realized the laborious manner.
Typically, nonetheless, errors flip into hunches which pay dividends afterward, as with a batch of base stout within the new brewery that began at 40°P (1.179)—a lot larger than they anticipated the primary time round, however which has since turn out to be a go-to mixing beer for his or her barrel-aged releases.
One beer they’re notably identified for is their Raspberry Stout, and right here they discuss concerning the challenges of including entire fruit to the beer—from pasteurizing the fruit earlier than conditioning utilizing a small jacketed fermenter, to de-seeding the fruit for greatest outcomes.
Lager is massive for Hardywood Park, they usually focus on each Hardywood Pils and Richmond Lager—beers that simply outsell the small-batch hazy IPAs which with additionally they experiment.
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