Manage episode 288459569 series 1755672
For Collin Castore and Colin Vent of Seventh Son Brewing in Columbus, Ohio, the focus has always been on quality and constant improvement over hype. Eight years on, the core brands they launched with are still strong performers for the brewery. They haven’t locked in those beers and let them languish over time. Instead, they’re constantly looking for small ways to increase quality, so that they taste as fresh today as when they launched the brewery in 2013.
In this episode, they discuss:
- Using English ale yeast from Day One for IPAs and other ales
- How their core brands have improved over the years, and what they’ve focused on improving along the way
- Articulating an idea of “better” for their established beers
- Making ingredients like candi sugar
- Avoiding infection from adjunct ingredients
- Using a dosing vessel for everything from dry hops to coffee and spices
- Different flavor impacts from ingredients of different origins
- The importance of environment on beer enjoyment
- Taking a culinary approach to flavor-forward beers
*This episode is brought to you by: *
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