It’s one factor to make nice beer, it’s one other factor to do it constantly, and it’s one other factor completely to take care of such a excessive normal for 3 a long time. However check out Odell Brewing’s medal historical past on the Nice American Beer Competition, and one factor is obvious—they began sturdy, and by no means let off the gasoline. From their first medal in 1991 (their second 12 months of enterprise) via their most up-to-date in 2019 (20 medals complete), they’ve constructed a popularity for making high quality beer, and Chief Working Officer Brendan McGivney has been there for a lot of that historical past.
At this time, McGivney oversees the brewing facet of the enterprise, and has earned a popularity for his hops savvy—a helpful ability set for a brewery with a flagship IPA that continues to be its best-seller at this time, 13 years after it gained its first GABF gold medal within the IPA class.
On this episode, McGivney steps as much as the mic for the primary time, sharing ideas on hops decisions, mixing, iteration, delivery, choice, processing, and agriculture.
“One of many causes we’ve been so profitable with a few of our hoppy beers is that we’re not so stringent on [recipe],” says McGivney. “IPA began with three hops, and 1753686982 IPA has 9 hops in it. Yearly we’re fading some out and in, primarily based on the efficiency of that crop 12 months. You wish to preserve the flavour profile of the model. And you are able to do that with a lot of completely different hop varieties. Should you’re brewer, you don’t have to depend on the 2 that you just constructed your recipe on.”
McGivney dives into Odell’s strategy to constructing recipes that join with the agricultural pursuits of hops growers, for relationships that profit everybody. He discusses their finicky strategy to getting probably the most out of hops, from chilly delivery via contemporary grinding (“Oxidation comes right down to temperature and time, so in case you can maintain your temp down, you may lengthen your time. It’s that easy.”) The dialogue turns to hops varietal interplay, and the way in which smaller quantities of sure hops spotlight and stability the massive characters of others. He additionally delves into hopping methods, from the “cool pool” to hopback to hammer mill, and the way these processes affect the flavour of completed beer.
The dialog closes by pertaining to pandemic consuming and brewing tendencies—beer drinkers’ shrinking urge for food for rampant experimentation, and the seek for consolation in acquainted, trusted manufacturers.
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