Minnesota’s Surly Brewing has cultivated a model picture that is daring and in-your-face, however the subsequent chapter of Surly’s strategy to brewing will likely be outlined by attaining extra with much less, if head brewer Ben Smith has something to say about it. From thiol-maximizing yeast in hazy IPAs that achieves large taste with much less hops, to subtle and softer bitterness in new West coast IPAs, each assumption about how issues “needs to be finished” is into consideration.
On this episode, Smith shares what they’ve discovered from brewing a brand new thiol-focused beer with Different Half, Illusion, and thiol-centric yeast from Omega Labs. But it surely would not be a correct Surly episode with out a dialogue of West coast IPA and the methods they’re tweaking and refining the traditional strategy to search out new expression and connection.
On this episode, Smith discusses:
- Maximizing their three pillars of high quality, consistency, and stability
- Attaining extra hop taste with much less hops and thiolized yeast
- Fascinated with bitterness in phrases past IBU
- Hopping strategies to attain flavorful and environment friendly outcomes
- Deconstructing and reconstructing West coast IPA
- Managing hop creep at a manufacturing scale
And extra.
This episode is dropped at you by:
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BSG (https://go.bsgcraft.com/Contact-Us) This episode dropped at you by BSG and Rahr Malting Co., the house of fossil-free malt. Rahr’s headquarters in Shakopee, Minnesota is powered by renewable electrical energy. Malthouses and kilns are fed by an electrostatic boiler fueled by agricultural byproducts, a lot of which is waste from the malting course of. By eliminating the usage of pure gasoline, Rahr Malting Co. reduces CO2 emissions by 260,000 tons per yr whereas filling 25% of the US brewing business’s malt wants. Put the ability of Rahr Malt in your beer at go.bsgcraft.com/Contact-Us
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