In at present’s brewing world, massive and daring flavors have a tendency to draw drinkers with an an countless thirt for what’s subsequent. However for Austin’s St. Elmo Brewing,, these aren’t the beers which are going to get individuals coming again week after week to take pleasure in a sunny afternoon of their beer backyard. As an alternative, they give attention to optimizing high quality that whispers moderately than screams, making beers that don’t have to inform you how nice they’re. It might take a pint or two for that “aha” second to occur, however that’s their final objective—for customers to comprehend the beer is nice with out having to focus intently on the beer itself.
With a core Kölsch-style ale whose yeast feed plenty of different beers of their lineup (from hazy IPA to kettle sours), they’ve systematically constructed a manufacturing technique that works for his or her small, pub-style brewhouse, creating efficiencies but additionally opening the door to experimentation.
On this episode, Winslow talks about that Kölsch, which they name Carl, and the main points that go into it—equivalent to malt choice, the infusion mash, plus the yeast pressure and its expression at completely different temperatures.
The identical pressure ferments their hazy IPA, and Winslow discusses biotransformation with that yeast, dry hopping at cooler temperatures, how pH impacts the hop expression, and extra. The dialog finishes on fruited kettle sours after which laborious seltzers—a class the brewery has began to embrace, to satisfy its mission to be a vacation spot for teams of various tastes.
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