375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops
Aug 23, 2024
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Murphy Johnson, an enthusiastic brewer from BlackStack in St. Paul, specializes in hazy IPAs and collaborates with brewers to innovate. He dives into altering grain bills for aesthetics and using dry hops with intriguing fermentables for richer flavors. Johnson shares insights on maximizing fruit expressions with thiol-boosting products and the role of unique hops like Sabro and Cashmere in enhancing taste. His passion for creating creamy mouthfeel and modern hop flavors shines through, revealing the ongoing journey of experimentation in the brewing world.
Murphy Johnson of BlackStack embraces hazy IPA brewing by employing innovative techniques and diverse ingredients to enhance flavor profiles.
Collaboration with other brewers is essential for BlackStack, promoting knowledge sharing and driving creativity through experimentation with new methods and ingredients.
The brewery prioritizes adaptability in ingredient sourcing, focusing on lesser-known hop varieties to produce unique, cost-effective beers that stand out in the market.
Deep dives
Foundations of Family Brewing
The brewing journey of Blackstack Brewing is deeply rooted in family heritage, beginning with its founders who have been involved in the beer scene for decades. Initially engaged in beer distribution, the family transitioned into brewing as Minnesota's laws changed to support more direct sales for production breweries. The establishment process took two and a half years, involving community connections and personal investments, including their parents' retirement savings, to fund the brewery's opening. This family-driven approach provides a unique collaborative dynamic where decision-making is swift and rooted in shared passion.
Innovative Hazy IPA Techniques
Blackstack places a significant focus on hazy IPAs, drawing inspiration from East Coast brewers known for their juiciness and distinct profiles. Experimentation is key, as the brewers have gone through numerous small batches to achieve an ideal recipe, discovering that slightly increasing hop quantities can drastically enhance flavor. The use of specific malts, such as pilsner, helps create the desired color and texture, while their unique brewing process—substituting traditional hopping methods with various innovative techniques—ensures that each beer is distinct. This continual experimentation allows Blackstack to stay on the cutting edge of flavor and style in the ever-evolving IPA landscape.
Maximizing Flavor through Collaboration
Collaboration with other brewers is a vital part of Blackstack's approach, enabling them to share knowledge and integrate diverse brewing techniques. By engaging with fellow brewers, Murph and his team have learned about new ingredients and methods, which they eagerly incorporate into their brewing process. For instance, they experimented with Thial Boost and Belgian candy syrup in dry hopping, enhancing aromatic depth and complexity in their beers. This collaborative spirit fosters creativity and helps refine their offerings while also promoting an engaging community within the craft brewing industry.
Dynamic Brewing Philosophy
Blackstack's brewing philosophy emphasizes adaptability in approach and ingredient sourcing, particularly with hops. They actively seek out lesser-known hop varieties to create unique profiles and balance established ones like Citra and Mosaic. This practice results not only in cost-effective brewing but also in the production of standout beers that differ from what is typically found on the market. By focusing on both hop oils and flavor profiles, the team has honed in on crafting beers that deliver vibrancy and distinct textures that are both enjoyable and marketable.
Future Trends and Joy in Brewing
Looking ahead, Blackstack is excited about the potential of new hop varieties and experimental brewing techniques that may further enhance their offerings. With a strong foundation established, the brewery aims to continue expanding its range while maintaining the quality and creativity that have led to its success. The joy of brewing remains a fundamental aspect for Murph and his team, as they balance the realities of the business with their passion for crafting great beer. As the craft beer landscape grows, Blackstack seeks to remain at the forefront using innovation to keep the consumer experience fresh and engaging.
Murphy Johnson of BlackStack in St. Paul, Minnesota, is an enthusiastic brewer with a big personality. Despite many brewers’ strong opinions on hazy IPA, he’s not afraid to go against the grain and embrace the murky style in all its fruit-forward hop glory. In this almost entirely haze-focused episode, Johnson discusses how they continue to learn while developing beers—often via collabs with other brewers—as they deploy unusual techniques and focus on ingredients that don’t break the bank.
In this episode, Johnson touches on:
altering hazy IPA grain bills for aesthetic reasons
feeding voracious dry hops with additional fermentables, such as Belgian candi sugar
using thiol-boosting products with thiol-optimizing yeast for intensely fruit expressions
how Sabro at low percentages helps to bring out beautiful notes from other hops
building creaminess and mouthfeel with Cashmere and similar hops
achieving modern hop flavors with traditional (and less expensive) American hops
utilizing American Noble hop products in the mash to boost thiols
temperature control and spunding when fermenting hazy IPAs
And more.
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