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Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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248: This episode is nuts. Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience

1:11:50
 
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Manage episode 334501816 series 1755672
Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.

The conversation covers:

  • removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
  • triple mashing with a focus on first runnings
  • driving “plushness” through relatively low attenuation
  • toasting raw nuts and coconut immediately before maceration to improve flavor
  • matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
  • employing multiple rounds of maceration for certain ingredients
  • adjunct addition horror stories
  • using offbeat ingredients like granola and sheet cake

and more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com

Probrew (https://www.probrew.com) The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com to learn more about The Alchemator from ProBrew.

Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. Reclaim your margins and order your craft concentrates at oldorchard.com/brewer

Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, is now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com.

Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): New roasted malts from BestMalz, Chocolate, Black, and Black Malt eXtra, are roasted in a gentle fluidized bed process to create smooth de-bittered flavors. BestMalz products are available exclusively through Country Malt Group, contact CMG to try a free sample today!

Arryved (https://www.arryved.com): As craft beer’s most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. Go to Arryved.com/cbb to set up a free, customized demo.

Support Craft Beer & Brewing Magazine Podcast

  continue reading

352 에피소드

Artwork
icon공유
 
Manage episode 334501816 series 1755672
Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Craft Beer & Brewing Magazine, Craft Beer, and Brewing Magazine 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.

The conversation covers:

  • removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
  • triple mashing with a focus on first runnings
  • driving “plushness” through relatively low attenuation
  • toasting raw nuts and coconut immediately before maceration to improve flavor
  • matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
  • employing multiple rounds of maceration for certain ingredients
  • adjunct addition horror stories
  • using offbeat ingredients like granola and sheet cake

and more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com

Probrew (https://www.probrew.com) The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com to learn more about The Alchemator from ProBrew.

Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. Reclaim your margins and order your craft concentrates at oldorchard.com/brewer

Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, is now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com.

Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): New roasted malts from BestMalz, Chocolate, Black, and Black Malt eXtra, are roasted in a gentle fluidized bed process to create smooth de-bittered flavors. BestMalz products are available exclusively through Country Malt Group, contact CMG to try a free sample today!

Arryved (https://www.arryved.com): As craft beer’s most trusted point of sale system, Arryved is the mobile, all-in-one solution you need to decrease service friction and increase guest satisfaction. Go to Arryved.com/cbb to set up a free, customized demo.

Support Craft Beer & Brewing Magazine Podcast

  continue reading

352 에피소드

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