302: Jared Welch of Southern Grist Balances Progression and Intention
Craft Beer & Brewing Magazine Podcast
How to Carve Hazy IPAs to Balance Sourness and Finish
i want our hazy IPAs to have a really like creamy mouth feel and body which is very very different from you know sweetness right than the beer bean to slick because of the very high finishing playdough. i noticed just how different in the Czech Republic or where uh that lower carbonation how much that kind of amplifies that idea of body um even in these beers that are not necessarily sweet.
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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