211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse Beers

With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at Central Standard have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they are a product of deep study, practice, repetition, and iteration.

In this episode, Ian Crane and Nathan Jackel discuss:

• Building and maintaining their mixed culture
  
• Adjusting IBUs to control acidity, and blending aged and newer hops for the perfect flavor
  
• Spurring momentum in mixed fermentations
  
• Building recipes connected to place using local grains
  
• Balancing more intensely flavored grains such as toasted buckwheat
  
• Reinvigorating the mixed culture with doses of Saccharomyces yeast every few years
  
• Successfully harnessing kveiks
  
• Brewing no-boil raw ale
  
• Maximizing the impact of atypical ingredients through long steeping
  
• Increasing yields in hoppy beers with modern hop products
  

And more.

*This episode is brought to you by: *

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