About this Episode
On this year-end episode, we glance again on the previous 12 months of podcasts, and rely down your favorites, with excerpts that embrace:
- Sapwood Cellars on dry hopping method, reducing temperature for dry hopping, utilizing an aggressive rousing routine, and the masking impact of different dry hop flavors on thiols
- Sam Tierney of the Firestone Walker Propagator and Bob Kunz of Highland Park on choosing malt for West coast pils
- Raf Souvereyns of Bokke discussing the challenges that new blenders face, in addition to his analysis on the toxicity off apricot and peach stones (each sources of the chemical that provides almond its taste, Benzaldehyde)
- Jean Van Roy of Cantillon on brewing with aged hops
- Barrett Tillman of Blackman Brewing on his career-defining DUI and altering gears for more healthy residing as a brewer
- Kyle Harrop of Horus Aged Ales on method for getting the most effective outcomes with espresso
- Zach Frasher of Slice on choosing completely different pilsner base malts relying on the hop focus of a particular beer
- Eric Toft of Schönramer on choosing and defining noble hops
- Kelsey McNair of North Park on utilizing hazy IPA methods to make higher west coast IPA (in addition to dry hopping with Incognito)
And
- Ben Smith of Surly on constructing a malt invoice for thiol-forward IPA, excited about bitterness past IBU, and decreasing dry hopping with thiolized yeasts
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