Target Gravity Goals for Barrel-Aged Stouts

3 Sons Brewing was a proof of concept a long time coming. They started slowly and deliberately, brewing one barrel at a time at a licensed commercial brewery, while focusing on honing recipes, ingredients, and process along the way. The early praise—best beer and best brewery awards at Cigar City Hunahpu's Day festival—convinced founder Corey Artanis that the brewing business had legs, but rather than rushing in, he took his time and finally opened their production brewery and brewpub in Dania Beach, Florida in 2018. The unassuming warehouse exterior houses a gorgeous and airy modern brewery and restaurant with pizza kitchen, and the tap list delivers on the styles their fans expect—culinary ingredient-laden stouts, but balances those with a deliberate lineup of traditional German-style lagers.
In this episode, Artanis walks through their award-winning approach to big and flavorful beers, from creating a canvas that lets ingredients shine, to specific ingredient selection and process.

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