Black Project joins the podcast to talk about their approach to brewing, the use of aged hops, how they fruit sour beers, and more.
Jamie Bogner 5 months ago
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)
Maplewood Brewery and Distillery: Telling Stories Through Beer
Chicago’s Maplewood Brewery & Distillery can tell a lot of stories. There’s the tale of being the only brewery/distillery in Illinois. The legal thriller of losing their original name. But the best story of Maplewood is the sagas its telling with beer.
Podcast Episode 11: Yards Brewing Founder Tom Kehoe Joins John Holl
Tom and John talk business, growth, historic beers, and what the future might hold for brewing.