Editorial Director Jamie Bogner speaks with James and Sarah Howat of Black Project Spontaneous and Wild Ales about their brewery history (2:00), their approach to brewing spontaneous beer (5:15), why wild and sour beer doesn’t need wood (18:15), the sensory evolution of spontaneous beer (26:00), dealing with failed barrels and beer loss (30:00), using aged hops in sour beer (33:10), the controversy behind Méthode Gueuze/Méthode Traditionelle (40:00), their use of fruit in sour beer (57:45), their technique for brewing beer-wine hybrid beers (1:00:15), second use fruit (1:11:35), and the future of Black Project (1:18:05)
Bonn Place Brewing Mr. Harry’s Pig Tale Extra Pale Recipe
From Sam Masotto at Bonn Place Brewing, this isn't an IPA because it’s not fully English, but it is a nice hybrid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the traditional English style, single-infusion mash.
Podcast Episode 21: New Belgium's Wood Cellar Director & Blender Lauren Limbach
Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.