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In this GABF Gold! edition of the podcast—the last of a few that have focused on gold medal–winners at the 2023 Great American Beer Festival—Jamie interviews Rob Malad, director of brewing operations at Metazoa in Indianapolis. Metazoa recently won gold for William Walrus, a Scottish-style ale and a product of necessity, made with brewing techniques designed to to overcome ingredient challenges while also staying true to the spirit of the style.
In this episode, Malad touches on:
- brewing beers meant to be consumed more than once
- using double decoction to build malt character in lieu of a broad range of speciality malt
- building a Scottish ale recipe with pale malt, Munich malt, and small amounts of low-Lovibond speciality malts, but no British malts
- using the English ale yeast typically used in their hazy IPA
- brewing with minimal hops but balancing with carbonation
- their medal-winning approach to saison
- the mouthfeel impression of high Saaz loads
- elements that set beers apart in competition
This episode is brought to you by:
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