302: Jared Welch of Southern Grist Balances Progression and Intention
Craft Beer & Brewing Magazine Podcast
How to Keep Your Yeast Healthy and Viable Over a Long Lifetime
Nine nine to 12 is a lot for us and a lot more than most of the breweries we talked to but 200 plus is that's why how do you keep it healthy over that i mean obviously you're watching it um. anecdotally certainly of vebberers who earlier on and you know for a lot of london el three we'll start seeing it uh you know just drop out over those future generations.
Finding space for personality and authenticity in hazy IPA and tart fruit beer these days can pose a challenge for brewers, but for Jared Welch, Cofounder and Production Director for Nashville, Tennessee’s Southern Grist, that’s no reason to stop pushing. It’s why their popular quick-soured fruit beers are now acidified with a locally-caught Lactobacillus strain, and why they’ve tweaked and increased bitterness in their hazy IPAs while eschewing active fermentation dry hopping. Southern Grist is going to make the beers that customers want from them, but they stand out by making them their way.
In this episode, Welch focuses on hazy IPA and tart fruit beers, covering:
- First-wort hopping with Vic’s Secret
- Whirlpooling very cool as low as 160°F
- Tweaking the grist for hazy IPA to ramp up oats
- Building the lightest color via Pilsner malt
- Driving London Ale III to a dozen generations through careful fermentation management
- Dialing in acidity for specific fruits
And more.
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