302: Jared Welch of Southern Grist Balances Progression and Intention

302: Jared Welch of Southern Grist Balances Progression and Intention

Finding space for personality and authenticity in hazy IPA and tart fruit beer these days can pose a challenge for brewers, but for Jared Welch, Cofounder and Production Director for Nashville, Tennessee’s Southern Grist, that’s no reason to stop pushing. It’s why their popular quick-soured fruit beers are now acidified with a locally-caught Lactobacillus strain, and why they’ve tweaked and increased bitterness in their hazy IPAs while eschewing active fermentation dry hopping. Southern Grist is going to make the beers that customers want from them, but they stand out by making them their way.

In this episode, Welch focuses on hazy IPA and tart fruit beers, covering:

  • First-wort hopping with Vic’s Secret
  • Whirlpooling very cool as low as 160°F
  • Tweaking the grist for hazy IPA to ramp up oats
  • Building the lightest color via Pilsner malt
  • Driving London Ale III to a dozen generations through careful fermentation management
  • Dialing in acidity for specific fruits

And more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they’re proud of the cool partnerships they’ve built over the past 30 years. Reach out for a quote today at gdchillers.com or call to discuss your next project.

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Indie Hops (https://indiehops.com/podcast): Indie’s unique varieties—Strata, Lórien, Luminosa, and Meridian—are trusted by brewers worldwide to modernize, brighten and diversify their beer lineup. Indie also offers classics that thrive in Oregon terroir such as Chinook, Crystal and Sterling. Visit indiehops.com/podcast and stop by their booth#2131at CBC to discover what’s new in hop flavors. Indie Hops — Life is short, let’s make it flavorful!

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Episoder(475)

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