Ethan Frisch, co-founder of Burlap & Barrel, connects small farmers to spice markets, while Bryan Selders oversees R&D at Dogfish Head, known for its innovative brews. They dive into the global quest for flavor inspiration, exploring the complexities of spices like cinnamon and the nuances between sour, sweet, and savory. The conversation highlights how unique spices can elevate beer and emphasizes ethical sourcing's impact on flavor innovation, showcasing brewing as an ever-evolving culinary art.
Dogfish Head Brewery exemplifies innovation by integrating unique culinary spices, moving beyond traditional brewing conventions to create diverse flavor experiences.
Ethan Frisch emphasizes the value of single-origin spices sourced from small farms, illustrating their significant role in enhancing culinary and brewing creativity.
The collaborative efforts between brewers and spice producers foster a supportive network that drives innovation and deepens community connections in the craft brewing industry.
Deep dives
The Unconventional Journey of Dogfish Head
Dogfish Head Brewery emphasizes the importance of innovation and creativity in brewing, breaking traditional conventions by using unique culinary ingredients. Founder Sam Calagione shares how the brewery's origin story is rooted in a desire to challenge the German Reinheitsgebot, which strictly defines beer ingredients. This inspiration pushes the brewery to incorporate unexpected elements like spices and herbs, aiming for a diverse range of flavor profiles in their beers. Calagione highlights the transformative journey from a small homebrewing effort to becoming one of the top craft breweries in the U.S., showcasing a commitment to discovery and exploration.
Exploring the World of Spices with Burlap and Barrel
The podcast features an engaging discussion about spices, led by Ethan Frisch from Burlap and Barrel, a company dedicated to sourcing unique spices from small farms worldwide. Frisch discusses the importance of single-origin spices and their impact on flavor, sharing his experiences of sourcing wild cumin from Afghanistan and how it enhances the culinary experience. The use of spices in brewing is presented as a way to create flavors that are not only diverse but also help foster community connections between producers and breweries. Key examples include how Dogfish Head uses black lime in their Sea Quench beer, illustrating the successful collaboration between brewers and spice purveyors.
The Unique Impact of Culinary Ingredients on Brewing
Mark Safrick, a brewmaster at Dogfish Head, outlines the significance of integrating culinary spices into the brewing process, enhancing both flavor and community impacts. He highlights the role of warming spices in Pumpkin Ale, which has been refined over the years through partnerships with Burlap and Barrel to incorporate high-quality spices. The conversation also touches on the idea that using unique ingredients helps craft beers resonate more personally with consumers than traditional options. The brewers advocate for sourcing these spices responsibly to not only improve the quality of their beers but also support equitable trade practices.
Harnessing the Power of Collaboration in Brewing
The panel emphasizes the collaborative spirit of the craft brewing community, as brewers share ideas and techniques to refine their processes. They discuss how collaborating with spice producers like Burlap and Barrel brings together expertise in both culinary arts and brewing, leading to innovative product developments. The exchange of knowledge and experiences is seen as vital in creating standout beers that fully embrace the essence of their ingredients. This collective approach fosters a supportive network where both small and established breweries can thrive by learning from one another.
The Future of Brewing: Connecting with Traditions and Innovations
The discussion culminates with a vision for the future of brewing, focusing on the importance of connecting ancient brewing traditions with modern techniques. Sam Calagione and the panelists highlight the revival of historical brews and encourage embracing diverse ingredients as a way to innovate within the industry. This exploration not only pays homage to brewing history but also captivates new generations of enthusiasts and consumers. Ultimately, the podcast champions creativity in brewing as essential for the craft beer movement's growth and continued success.
Dogfish Head has a reputation for pushing the envelope with culinary ingredients in their beer, and that penchant for experimentation was incorporated into the program at this year’s Brewer’s Retreat through this panel discussion on spices (and brewing with them), moderated by Dogfish Head founder Sam Calagione and featuring Ethan Frisch of single-origin spice purveyor Burlap & Barrel along with the dynamic duo of Dogfish Head R&D—Mark Safarik and Bryan Selders.
In this episode, they discuss:
finding flavor inspiration around the world
sour, sweet, and savory spices
the truth about cinnamons
origins, processing, flavors, and uses for a variety of popular spices
insight into the ways that Dogfish Head uses various spices and ingredients in its beer
And more.
This episode is brought to you by:
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