What do you get when Michael Tonsmiere, aka The Mad Fermentationist, and creator of the e book American Bitter Beers joins forces with Scott Janish, creator of The New IPA, to start out a brewery in a Maryland suburb someplace between Baltimore and Washington DC? Just about what you’d count on—a brewery that tends to give attention to artistic expressions within the pale ale and IPA area, in addition to progressive approaches to wood-aged wild, funky, and bitter beers. However Sapwood Cellars has achieved way more than simply meet expectations over their first 4 years of existence—they’ve additionally honed approaches to each of those focuses, whereas creatively mixing the 2 with good mash-ups within the liminal area between them.
On this episode, the founders of Sapwood talk about:
- the evolutionary “royal rumble” course of behind their wild and bitter beer program
- constructing depth of taste and factors of distinction for extra broad experiences
- controlling acidity by processes like co-pitching sacch when including fruit, dry-hopping completed bitter beer
- multi-step fermentations with wine yeasts
- using stronger hops to carry taste at decrease pH ranges
- avoiding oxidized hop flavors in bitter beer by cautious barrel preparation
- aggressive rousing regardless of chilly dry hop temperatures in hoppy beers
- utilizing hops with excessive survivables on the recent aspect
- maximizing thiols with new yeasts
- discovering synergies in hops that produce extra than simply “generic” tropical flavors
- the issue with Galaxy hops
And extra.
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