Bob Slack and Justin Teff, co-head brewers of Pulpit Rock, discuss their process of achieving great results with adjunct-forward and barrel-aged beers. Topics include removing roasted barley, triple mashing, driving 'plushness' through low attenuation, toasting nuts and coconut, matching tank size to adjunct volume, using offbeat ingredients, and more. They also explore the creative process, barrel aging techniques, and infusing beer with adjuncts. The importance of balance and quality ingredients is emphasized.