Introduction

In this special episode, two 2023 gold-medal-winning breweries discuss their methods and approaches to making wood-aged sour beer. First up is Kyle Vetter, founder of 1840 Brewing in Milwaukee, Wisconsin, whose kriek-inspired "I Don't Want To Wait" won gold in the fruited wood- and barrel-aged sour beer category. He hits on the details behind how the beer was made, including:

• using oak as an ingredient not just a vessel
• building body with alternative brewing grains
• selecting barrel stock to best support fruit
• preparing fruit and aging over six months
• selecting Brettanomyces strains

And more.

Then, we're joined by Joel Stickrod and Spencer Longhurst of Nashville's Barrique, who talk through the methods behind their gold-winning Wet Hop Strata 2023, including:

• open-top fermentation in wooden barrels
• building a blending library with four schools of wood-aged beer
• using high loads of unmalted Tennessee wheat
• brewing with aged Cascade hops
• long-term aging on wet hops
• building compelling blends of old and young beer

And more.

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