302: Jared Welch of Southern Grist Balances Progression and Intention
Craft Beer & Brewing Magazine Podcast
Vixykert: The Best Hop for Early Kettle Use
i do attribute that i think to a little bit more of hot side i've used not obviously you get better this with cold side additions sure. what is your software calculate that at typically for a standard hazy IPA yeah not not paleo not double if i were to put our beers into beer smith which is something that we still all run things through, it calculates it at like 10 to 15 but i i would say it's probably higher than that.
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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