When it’s time to pull nails and evaluate components for blending, New Image’s Brandon Capps recommends including tasters who are less familiar with the style, while also ensuring that tasting happens blindly and individually.
Brandon Capps, founder of Colorado’s New Image Brewing, explains how adding different types of new wood to barrel-aged barleywines can add depth and freshen their flavors before packaging.
Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, highlights the challenges and rewards of mashing, brewing, and drinking their all-wheat grodziskie.
Brandon Capps, founder of Colorado’s New Image Brewing, explains how they use a Madeira-inspired “estufagem” process to intentionally give barleywine a head start in the aging process.
From selecting malts with intention to deploying Madeira-inspired macro-oxidation, finishing on different woods, and blending to taste, New Image founder Brandon Capps outlines a technical approach to crafting characterful barrel-aged barleywines.
Jan Chodkowski, co-owner and head brewer at Denver’s Our Mutual Friend, describes the rustic malting process and brewing considerations behind strong, intensely smoky Stjørdalsøl—a Norwegian farmhouse style that they brew once per year.
Our Mutual Friend co-owner and head brewer Jan Chodkowski outlines several things to consider when working with today’s equipment and ingredients to craft tasty yet historically grounded beers.
From sourcing old-fashioned ingredients to aiming for authentic flavor, Our Mutual Friend head brewer Jan Chodkowski outlines an approach to brewing historically inspired beers in a modern craft brewery.
Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.
Kevin Davey of Heater Allen and Gold Dot Beer explains the science behind why domestic two-row pale malt is ideal for pairing up with rice or corn for a crisp, cold IPA whose flavors will last longer.