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With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at Central Standard have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they are a product of deep study, practice, repetition, and iteration.
In this episode, Ian Crane and Nathan Jackel discuss:
- Building and maintaining their mixed culture
- Adjusting IBUs to control acidity, and blending aged and newer hops for the perfect flavor
- Spurring momentum in mixed fermentations
- Building recipes connected to place using local grains
- Balancing more intensely flavored grains such as toasted buckwheat
- Reinvigorating the mixed culture with doses of Saccharomyces yeast every few years
- Successfully harnessing kveiks
- Brewing no-boil raw ale
- Maximizing the impact of atypical ingredients through long steeping
- Increasing yields in hoppy beers with modern hop products
This episode is brought to you by:
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