A roundtable discussion on modern West Coast IPA brewing techniques with experts from North Park, Green Cheek, and Russian River. Topics include simplifying malt bills, water chemistry, hop blends, lower fermentation temperatures, managing pH, cold side hop strategies, and using modern hop products for intense flavors.

In this engaging discussion, Vinnie Cilurzo, Brewmaster of Russian River Brewing, Doug Reiser, Head Brewer at Burial Beer, and Khris Johnson, Head Brewer at Green Bench Brewing, share their expertise on crafting West Coast IPAs. They dive into innovative dry hopping techniques and the significance of lesser-known hop varieties. The brewers discuss balancing body and hop intensity, optimizing water chemistry, and the impact of using flowable hop products. Their collaborative spirit shines as they explore the complexities of brewing while answering audience questions.

Vinnie Cilurzo of Russian River Brewing discusses blending tradition with innovation in sour beer brewing. Topics include open fermentation, impacts of tank geometry, sour brewing program origins, de-barreling techniques, aged hops, acidity control, fruit maceration, grape processing, secret Brettanomyces strains, and more.

Vinnie Cilurzo, co-founder of Russian River Brewing Company, shares insights on brewing and community impact. He discusses the staggering $8.6 million economic boost from releasing Pliny the Younger. Vinnie highlights the brewery's commitment to quality and tradition while innovating with new hop varieties. The conversation also delves into the importance of maintaining a strong identity amid the diverse craft beer landscape. With Pliny the Younger’s high anticipation, Vinnie emphasizes customer care and a philosophy of steady growth.

Garrett Oliver, a brewing legend at Brooklyn Brewery, and Vinnie Cilurzo, renowned for his work with Russian River, explore the innovative use of fonio grain in brewing. They discuss the sustainability and nutritional benefits of fonio, its historical ties to African culture, and its unique flavors that can enhance beer, including a Belgian Blonde. The conversation touches on the challenges of processing fonio and its potential as a revolutionary ingredient in the brewing world, making a case for more sustainable practices in the industry.