Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, has had a distinguished profession—from his begin at early-days Deschutes to the cobbled-together brewery he launched in 2010. Even up to now decade since Boneyard opened, the trade and market have swollen and mutated, however Lawrence and his staff have caught with what they know and like, eschewing the concept that they should continue to grow, being content material at their dimension and trusting of their tried-and-true strategies.
On this podcast, Lawrence discusses the Boneyard method to brewing, together with prizing clear and balanced taste, and never essentially chasing the shifting winds of shopper tastes. Citing their extremely regarded flagship, RPM IPA, he talks about rigorously balancing malt sweetness with dryness and hop-bitterness, choosing hops for aroma and to buffer for modifications within the crop from 12 months to 12 months, experimenting with completely different hop codecs, and their method to dry hopping (and double dry hopping). He additionally talks about assembling their award-winning, labor-of-love, foeder-aged and blended lambic-style and Flemish-style beers.
“It’s been enjoyable the entire time, however it’s even turning into extra enjoyable for us proper now,” Lawrence says. “This will not be essentially the most smart factor to say on the radio, however I really feel like I’m being extra of a brewer proper now than I’ve been in years.”
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