Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.

The conversation covers:

• removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
• triple mashing with a focus on first runnings
• driving “plushness” through relatively low attenuation
• toasting raw nuts and coconut immediately before maceration to improve flavor
• matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
• employing multiple rounds of maceration for certain ingredients
• adjunct addition horror stories
• using offbeat ingredients like granola and sheet cake

and more.

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