This roundtable discussion with Allagash, Cantillon, and Russian River kicks off a new series of Tuesday episodes to be released every other week—in different formats, including roundtables and Q&As featuring your questions for the pros.

Recorded in the coolship room at Russian River the morning of their Wild Friendship Blend event, the conversation among Rob Tod and Jason Perkins of Allagash, Jean and Florian Van Roy of Cantillon, and Natalie and Vinnie Cilurzo of Russian River explores both bigger picture questions about spontaneous brewing and particular implementations and adaptations employed by the American breweries in making compelling beers using the traditional process.

Topics include:

stories from the earliest days of American spontaneous brewing
sensory differences between spontaneous beer made at Allagash, Russian River, and Cantillon
the challenge in building a blend with “characterful” base beers
creating environments that support better spontaneous brewing results
tuning coolship rooms for more consistent and reliable production
the dynamics of spontaneous fermentation through a season
reducing opportunities for failure
the various (and very different) ways each brewery ages and uses hops
connecting spontaneous beer to consumers through experience

And more.

This episode is brought to you by:

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BSG (https://bsgcraftbrewing.com) This episode brought to you by Rahr Malting Co., celebrating 175 years of the “malt of reputation.” Since 1847, Rahr malt has been a benchmark of quality and consistency for brewers everywhere. Now offering dextrin malt to help you boost mouthfeel and haze in your IPA, or to show off a jiggly foam stand on a pils. Available exclusively through BSG at bsgcraftbrewing.com.

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