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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Avsnitt(503)

503: Better Beer That’s Better for the Environment with a Better Bottom Line Using Better Hops and Hop Products, in Partnership with Hopsteiner

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502: Pacific Northwest Approaches to West Coast IPA with Breakside, Grand Fir, and Varietal

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501: Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River

501: Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River

This week’s episode is another panel discussion recorded live at our Brewers Retreat in the hop country of Yakima, Washington, and features three brewers with decided experience brewing fresh hop beer...

4 Sep 1h 2min

500: The Current State of Hazy IPA with Monkish, Brujos, and North Park

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28 Aug 1h 3min

499: Spyglass Searches for Unique Modes of Balance in Hazy IPA and Mexican-Style Lager

499: Spyglass Searches for Unique Modes of Balance in Hazy IPA and Mexican-Style Lager

Nashua, New Hampshire’s Spyglass may not have a unique origin story—engineer friends with a knack for homebrewing started the brewery to focus on the styles they were tired of driving and trading for—...

21 Aug 1h 13min

498: Andrew Sabatine of Around The Horn Builds Classic Through Lines to Anchor Modern Lagers and West Coast IPA

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Andrew Sabatine of Around the Horn (Groveland, CA) may have learned much of his trade at breweries on the hazier and more fruit-driven side of the brewing equation, but serving a small mountain town w...

14 Aug 1h 15min

Episode 497: Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline with Brewpub Ingenuity for Medal-Winning Results

Episode 497: Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline with Brewpub Ingenuity for Medal-Winning Results

Over the past 30 years, the Glenwood Canyon Brewpub has earned an impressive 18 Great American Beer Festival and eight World Beer Cup medals. Mostly recently, there have been back-to-back GABF golds i...

7 Aug 1h 21min

496: Tonya Cornett and Ian Larkin of UPP Liquids Continue Their Tradition of Challenging Each Other and Winning Together

496: Tonya Cornett and Ian Larkin of UPP Liquids Continue Their Tradition of Challenging Each Other and Winning Together

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31 Juli 1h 16min

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