Episode 350: Kelly McKnight of New Belgium Highlights the R&D Behind Some of Craft’s Biggest Beers
Mar 15, 2024
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Kelly McKnight of New Belgium discusses R&D in craft beer, from reinventing Fat Tire to using offbeat fruits. She explores bench testing, chemical analysis of hops, and process engineering. The episode dives into flavor experimentation, exacting dry-hop automation, and natural flavors in IPA.
New Belgium focuses on bench testing new ingredients for innovative beer flavors.
Chemical analysis of hops and natural flavors aids in beer recipe reinvention.
Exacting dry-hop automation and offbeat fruits enhance brewing creativity.
Deep dives
R&D Innovation Process in Brewing
Innovation and creativity drive the R&D process in brewing, focusing on unique flavors and recipes. Experimentation with natural flavors, fruits, and varied ingredients leads to the creation of distinct beers. Processes such as mid-fermentation additions and controlled temperature adjustments enhance homogenization and flavor integration. Constant trials, sampling, and quality control ensure successful scaling from small pilot batches to large production tanks.
Crafting Memorial-Inspired Beer - Beer De Quer
Beer De Quer, originally Kelly's Tropical Ale, is a meticulously crafted beer inspired by the memory of Mai Tai cocktails at Berniki's in Hawaii. Incorporating fruit purees like calamansi, burnt sugar syrup, and unique fruit varieties like Lulu and pineapple, it captures a tropical essence. The beer base is a simple mix of Weyerbacher Pils and Carapils, fermented with house ale yeast for a dry finish while maintaining fruit character.
Ensuring Flavor Extraction and Integration
Techniques such as mid-ferment additions and post-fermentation CO2 pulsing ensure effective flavor extraction and homogenization. Maintaining a vibrant fruit profile without excessive sweetness or aromatics involves strategic use of fruit purees and juices. Temperature control, CO2 pulses, and careful mixing aid in achieving a balanced and fully integrated fruit flavor in the beer.
Future Directions in Brewing Innovation
Future exploration in brewing innovation involves continuous learning and adaptation to new raw materials and flavors entering the market. Emphasizing education and hands-on experience with diverse ingredients expands the creative potential in brewing. Adapting to industry changes and pushing boundaries while maintaining quality and consistency form the roadmap for future R&D endeavors.
Closing Remarks and Cheers to Creativity
The podcast delves into the intricate world of R&D brewing, showcasing the blend of art and science in crafting unique and memorable beers. Kelly's passion for innovation and dedication to mastering new ingredients and techniques shine through in the exciting brewery projects ahead. Cheers to the endless possibilities and continued success in the world of brewing and R&D.
Kelly McKnight could have done a lot of other things—she was a sponsored pro skateboarder and snowboarder in her younger years, and she studied pre-med at Harvard—but she found such solace and relief in brewing that she changed paths to brew professionally. Now, she’s lead R&D brewer in one of the beer world’s most successful innovation programs, using all of tools at the their disposal to understand flavor and expression in beer.
In this episode, the New Belgium brewer touches on:
bench testing new ingredients
the process behind reinventing Fat Tire
chemical analysis of hops and hop blends
using natural flavors in IPA
process engineering to move ideas to large-scale production
exacting dry-hop automation
offbeat fruits that work well in beer
And more.
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