Typically success comes rapidly, and generally it’s the results of years and years of working, coaching, and bettering. Within the case of Roaring Desk, based by husband-and-wife crew Beth Might and Lane Fearing northwest of Chicago, it’s a little bit of each.
Their latest string of successes—together with a Craft Beer & Brewing Journal beer of the 12 months and a World Beer Cup medal—could appear sudden, however Fearing began laying the groundwork again in 2007 when he attended the Siebel Institute. He labored for an additional Chicago-area brewery for practically a decade earlier than he and Might felt they had been able to sort out the brewery problem on their very own. Right this moment, he approaches their beers with an earnest vitality, enthusiasm, and humility that’s refreshing to see in somebody who has labored a brew deck for thus lengthy.
On this episode, Might and Fearing focus on their method to brewing and enterprise, together with:
- constructing a particular water profile for hazy IPA that optimizes mouthfeel
- dialing again non-barley grains for ease of brewing with out sacrificing haze
- cooler fermentation in hazy IPA to cut back esters and enhance hop expression
- contemplating the distinction between remaining gravity and perceived sweetness
- affected person fermentation with longer lag occasions
- utilizing fashionable hop merchandise like Incognito and Lupomax pellets at numerous phases of brewing
- using IPA whirlpool-hopping methods for lagers
- taking a practical method to lager brewing with out sacrificing high quality
And extra.
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