Podcast Episode 121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation

Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.

Jamie Bogner Feb 7, 2020 - 4 min read

Podcast Episode 121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation Primary Image

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To hear Chris Betts tell it, the founding concept of Transient Artisan Ales is rooted in change. It’s in the name of the brewery and that responsive, adaptive approach to making beer that’s of its place. It's a core principle that runs through everything they brew—from hazy and hoppy styles through their mixed-fermentation farmhouse beers and, of course, their spontaneously fermented beers. This conversation delves into that principle, from what they’ve learned over the years of brewing and blending spontaneous beer (homogenization, blending, hopping rates, consistency, and more) to their relatively dry approach to hazy and juicy IPAs (balancing base malts, employing oats and wheat, blending yeast strains for better results, and employing local Michigan hops for unexpected flavors). While inspired by broader brewing traditions, Betts is hellbent on putting his own locally relevant spin on everything. This episode explores both why and how he does it.

(Photo: Wes Kitten, The Beer Haul, for Craft Beer & Brewing)

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].