In part two with Vinnie Cilurzo, he discusses the story of Simcoe, open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, the origins and stages of their sour and spontaneous brewing program, de-barreling sour beer without worry about oxygen exposure, the impacts of aged hops, controlling acidity with temperature, macerating with dried fruit, grape processing methods for their wine-beer hybrids, his secret stash of not-commercially-available Brettanomyces strains, and more.
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