303: Peter Kiley of Monday Night Brewing Is Creating A Framework That Supports Innovation

Monday Night Brewing has grown from their Atlanta roots into taprooms and breweries in major southern US centers—Birmingham, Alabama and Nashville, Tennessee are two, with Charlotte, North Carolina opening soon. The regional powerhouse has grown on the strength of quality beer, measured risk-taking, and a simultaneous embrace of both modern and classic styles.

In this episode, brewmaster Peter Kiley shares his unvarnished and thoughtful approach to brewing, touching on:

• moving to high-gravity brewing to make life easier on the brewing staff
• kettle souring high-gravity brews
• homogenizing kettle soured component brews pre-fermentation
• managing ionic concentration in high-gravity brews
• troubleshooting excessive attenuation
• understanding acids like succinic acid in kettle-soured beer
• the trouble with biotransformation in hoppy beers
• extensive cold conditioning to reduce hop burn
• the challenge in creating a framework for innovation
• the trouble in democratizing creativity

And more.

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