Crooked Stave’s saisons get a mix of grains meant to contribute to the texture and feed the yeast and bacteria during extended secondary fermentations. Founder and brewmaster Chad Yakobson explains the reasoning.
Crooked Stave founder and brewmaster Chad Yakobson explains how you can adjust grist, pH, and hopping levels for various mouthfeel and flavor outcomes in farmhouse-inspired beers with Brettanomyces.
In this clip from his video course, Crooked Stave founder and brewmaster Chad Yakobson discusses the background of the saison-brewing tradition and how it can inform our creativity today.
Brewing saisons with Brettanomyces offers an enticing opportunity to fully embrace Noble and Noble-esque hops, including newer varieties such as Adeena and Loral and later kettle additions to encourage biotransformation. Crooked Stave founder and brewmaster Chad Yakobson breaks down some possibilities.
Crooked Stave founder and brewmaster Chad Yakobson, one of the industry’s foremost experts on Brettanomyces, leads this in-depth course on brewing and fermenting funky, farmhouse-inspired beers.
