302: Jared Welch of Southern Grist Balances Progression and Intention
Craft Beer & Brewing Magazine Podcast
The Future of Southern Grout
The craft beer market is changing quite a bit. Southern gris kevin jimmy and i felt like we're back in our corporate tech days. We have so many brands that just have vanilla in them already, it's going pretty hard to actually make it a very vanilla forward flavor. If we were to brew 10% more beer even 5% more beer that's just more beer that we're sending out of state at pretty dilutive margin.
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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