302: Jared Welch of Southern Grist Balances Progression and Intention
Craft Beer & Brewing Magazine Podcast
The Impact of Base Malts on Beer Sales
We've spent more time within the past year probably tweaking what we're doing with our grist. Depending on the brand ABV what you said alluded to as a huge factor in some of the decision-making on on the grist but that will change a lot and this is something that would say if we're talking about selling grist hazy IPAs. We just realized i hadn't really given enough thought to our grist bills, so we kind of been focusing on that over the past year.
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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