274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé Stout

274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé Stout

You’ve heard from us, and you’ve heard from our writers and critics, but in this episode of our Best in beer trilogy, you’ll hear from brewers behind two of our Best 20 Beers in 2022—Carey Fristoe of Black Spruce in Fairbanks, Alaska and John Garcia of King Harbor in Redondo Beach, California.

Fristoe discusses the design and brewing of Aromadome hazy IPA, a mashup of east and west approaches with unconventional choices like its use of dry yeast. Along the way, he touches on:

  • Using Vienna malt for color while achieving stable haze with just 10% wheat
  • S-04 dry yeast for hazy IPA fermentation
  • Lower temperature whirlpooling to reduce isomerization
  • Single stage dry hopping with longer contact time and aggressive rousing
  • Selecting hops for more cantaloupe and honeydew melon character
  • Paying attention and reducing oxygen pickup throughout the brewing and cellar process
  • Pushing both chloride and sulfate levels higher than typical rates

And more.

Garcia walks us through Choco-Latte, a coffee, oats, and molé-spiced sweet stout that’s decadent and drinkable, while discussing:

  • Building a spectrum of malt flavor from Simpsons maris otter base malt through midnight wheat
  • Hot side whirlpool additions of cocoa powder, lactose, cinnamon, and toasted ancho chiles
  • Sourcing and selecting the right, high quality ingredients
  • Fermenting with US-05 dry yeast
  • Adding coffee through a concentrated cold brew

And more.

This episode is brought to you by:

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446: The Critics Speak! Kate Bernot, Stan Hieronymus, and Joe Stange Glimpse the Future Through Their Favorite Beers of the Year

446: The Critics Speak! Kate Bernot, Stan Hieronymus, and Joe Stange Glimpse the Future Through Their Favorite Beers of the Year

At Craft Beer & Brewing Magazine®, we obviously spend a lot of time thinking about beer—talking to brewers and others in the industry, digging into the details of process, and writing about what we le...

21 Marras 20251h 21min

445: The Best in Beer 2025 Special, Featuring the Stories Behind the Picks

445: The Best in Beer 2025 Special, Featuring the Stories Behind the Picks

It’s one of the most anticipated episodes of the year—our annual peek behind the scenes of the Craft Beer & Brewing Magazine™ Best in Beer issue, as editorial director Jamie Bogner and executive edito...

13 Marras 20251h 43min

444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture Fermentation

444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture Fermentation

Sheesh! The Establishment (Calgary, Alberta) has built a reputation over the past few years for taking an unconventional, experimental approach to mixed-culture brewing—as well as many other styles—an...

7 Marras 20251h 6min

443: Grain-to-Glass Brewing with Local and Regional Malt, Live from Alberta

443: Grain-to-Glass Brewing with Local and Regional Malt, Live from Alberta

We recorded this week’s episode live on stage at the Alberta Craft Brewing Convention in Red Deer, Alberta, in early October. The thematic through line is farm-to-glass brewing—something that’s not th...

31 Loka 202552min

442: Fast Fashion Puts Its Foot on the Gas With New Zealand Hops and Extra Anchovy

442: Fast Fashion Puts Its Foot on the Gas With New Zealand Hops and Extra Anchovy

Seattle’s Fast Fashion has built a reputation for modern, forward-looking IPAs and hop-focused lagers, and the characterful brewery and taproom in SoDo expresses the eclectic interests and aesthetic t...

24 Loka 20251h 11min

441: Cask Ale Elegance and Understatement with Bill Arnott of Machine House

441: Cask Ale Elegance and Understatement with Bill Arnott of Machine House

It can be difficult to articulate how to make simple beers extraordinarily well—much comes down to ingredient quality, training and discipline, and the hundreds of small choices a brewer makes through...

17 Loka 20251h 10min

440: Jesse Brown of Formula Slows Down to Make Better Lager and IPA

440: Jesse Brown of Formula Slows Down to Make Better Lager and IPA

The 2024 World Beer Cup was quite a moment for Issaquah, Washington’s Formula. Head brewer Jesse Brown is no stranger to medals, but four in one year at the world’s most prestigious beer competition m...

10 Loka 20251h 15min

439: Ben Howe of Otherlands Manipulates pH and Process in Pursuit of the Perfect Franconian-Style Lager

439: Ben Howe of Otherlands Manipulates pH and Process in Pursuit of the Perfect Franconian-Style Lager

Ben Howe’s brewing career reads more like that of a chef than a typical brewer—stints in Denmark, brewing jobs on both the East and West coasts, weeks spent interning at breweries that intrigued him—b...

3 Loka 20251h 12min

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