From ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.
In this clip from their video course, Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain how they go about balancing the residual sugars in their higher-gravity stouts by adjusting their roasted grains.
Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.
Maplewood founder Adam Cieslak and head brewer Roger Cuzelis discuss grain selection for balanced stouts, ensuring plenty of flavor without going to heavy on the roast.
Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.
