Smooj, the heavily-fruited smoothie-like arduous seltzer produced by the brewing workforce at HOMES brewery in Ann Arbor, Michigan, might draw the ire of sure brewing purists, however its method is fascinating customers throughout its rising footprint. It flies within the face of standard logic round arduous seltzer, embracing extra somewhat than much less—extra energy, extra taste, extra physique. And the novel method has impressed a rising subcategory of the arduous seltzer market as extra craft brewers attempt their hand at comparable drinks. However one factor units Smooj aside—Panchamé and the brewing workforce are simply as keen about making fruited bitter beer (from coolshipped spontaneous brews to pitched blended tradition beers and quick-sour iterations) and that broad-based love of fruit and taste finds its manner into a lot of their completely different product expressions.
On this episode, HOMES and Smooj head brewer Nick Panchamé shares the brewery’s method to arduous seltzer, from fermenting seltzer base to acidity, sweetness, taste improvement, and sustaining product integrity within the can. Alongside the best way, Panchamé discusses:
- taking a culinary method to taste improvement in bitter beer and arduous seltzer
- fermenting clear high-gravity seltzer base
- being attentive to water chemistry in arduous seltzer
- constructing complicated flavors with all actual and pure elements
- concentrating on pure ranges of residual sugar and acidity to enhance fruit taste
- balancing depth with drinkability in arduous seltzer
- exploring thiol-optimized yeast in hoppy beers
- brewing with Michigan Chinook and Michigan Copper hops
- taking a artistic method to lagers with New Zealand hops
And extra.
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