Over the course of his decade-and-a-half, bicoastal brewing profession, Vasili Gletsos has brewed a variety of beer types on an equal wide selection of brewing methods. However after launching Wunderkammer as a private model whereas serving as head brewer for Hill Farmstead, he finally determined to make it his focus, constructing out a easy brewery with an previous dairy tank mash tun and a wood-fired copper kettle to make combined tradition beers that inform tales.
By way of foraging and interesting with the panorama round him, he continues to make beer that feels not simply rooted and native, however thoughtfully thought-about and suave. He’s explicit about components and fermentation, looking for combined tradition expressions that don’t merely lean on clichés of the style.
“A part of the ability of combined tradition beer is that I discover it very transportive,” he says. “It brings you to a time and place—however I don’t all the time need that point and place to be a barnyard.”
On this episode, Gletsos discusses his combined tradition course of, together with:
- differentiating Wunderkammer from Hill Farmstead’s combined tradition program
- selecting Brettanomyces strains for extra favorable flavors
- brewing on a quite simple wood-fired brewhouse
- working in layers
- mixing stainless fermentation and wooden puncheon ageing
- utilizing foraged components like yarrow
- chilly aspect versus sizzling aspect additions of foraged components
And extra.
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