Podcast Episode 248: This Episode Is Nuts! Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience

Pulpit Rock is all about the stuff. Their highly prized adjunct stouts have garnered much consumer and critical acclaim, and it’s not hard to understand why—their process isn’t your everyday way of adding nuts into beer.

Jamie Bogner Jul 16, 2022 - 5 min read

Podcast Episode 248: This Episode Is Nuts! Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience Primary Image

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Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick-sour realms. In this episode, they discuss in-depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times to their focus on ingredient freshness.

The conversation covers:

  • removing roasted barley from the base recipe and replacing with other malts to build more chocolate character
  • triple-mashing with a focus on first runnings
  • driving “plushness” through relatively low attenuation
  • toasting raw nuts and coconut immediately before maceration to improve flavor
  • matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
  • employing multiple rounds of maceration for certain ingredients
  • adjunct addition horror stories
  • using offbeat ingredients such as granola and sheet cake

And more.

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

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