Podcast Episode 211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse Beers

From the rolling hills of Kansas, Central Standard has embarked on an ambitious program to explore everything from mixed-culture grisette to Norwegian-inspired farmhouse ales, including a range of styles brewed with kveik.

Jamie Bogner Oct 29, 2021 - 5 min read

Podcast Episode 211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse Beers Primary Image

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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

And more.

This episode is brought to you by:

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