Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.
The conversation covers:
- removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
- triple mashing with a focus on first runnings
- driving “plushness” through relatively low attenuation
- toasting raw nuts and coconut immediately before maceration to improve flavor
- matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
- employing multiple rounds of maceration for certain ingredients
- adjunct addition horror stories
- using offbeat ingredients like granola and sheet cake
and more.
This episode is brought to you by:
G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com
Probrew (https://www.probrew.com) The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com to learn more about The Alchemator from ProBrew.
Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. Reclaim your margins and order your craft concentrates at oldorchard.com/brewer
Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, is now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com.
Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): New roasted malts from BestMalz, Chocolate, Black, and Black Malt eXtra, are roasted in a gentle fluidized bed process to create smooth de-bittered flavors. BestMalz products are available exclusively through Country Malt Group, contact CMG to try a free sample today!
Arryved (https://www.arryved.com): As craft beer’s most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. Go to Arryved.com/cbb to set up a free, customized demo.
Support Craft Beer & Brewing Magazine Podcast
