Podcast Episode 362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers

Lagers are fine, but ask Tim Johnson of Minnesota’s Barrel Theory what he likes to drink most, and he’ll toast you with a hazy IPA. His love of the style drives an ongoing, methodical quest for constant improvement.

Jamie Bogner May 31, 2024 - 6 min read

Podcast Episode 362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers Primary Image

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Tim Johnson of Barrel Theory in St. Paul, Minnesota, started brewing progressive styles of beer—hazy IPA, fruit beers, barrel-aged stouts, and more—out of necessity. As a beer lover and beer trader, it made sense to try his hand at these things he would trade for, both for the creative thrill of pursuing excellence in these styles, but also for more pragmatic reasons—to have things to trade.

Today, Johnson still loves tasting the wide breadth of beer out there, and he remains active in trading beer with brewer friends. Now, however, he’s more focused on his own brewing—mastering hazy IPA, tart fruit beers, and barrel-aged stouts—and he’s not afraid to let you know that he loves those styles.

In this episode, he discusses:

  • blending and co-pitching yeast in hazy IPAs
  • designing double and triple hazy IPAs to taste great at a variety of temperatures
  • balancing base malts for flavor and color
  • adjusting water for the perfect hazy IPA profile
  • using advanced hop products alongside T-90 pellets
  • choosing the right time and place for certain hop additions
  • building hazy IPAs that make you want to take another sip
  • taking advantage of the “Infinity Gauntlet” of hops
  • pushing hop saturation while still controlling hop burn
  • using coconut cream to build richness in fruited sours

And more.

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If you’re a brewer who’s also interested in distilling, subscribe now to the Craft Spirits & Distilling podcast, available on all of your favorite podcast platforms. Hosted by Sydney Jones, head distiller for FEW Spirits in Chicago, and Molly Troupe, master distiller for Freeland Spirits in Portland Oregon, this podcast explores the technical and creative processes behind great spirits, through conversations with some of the leading distillers working today. It’s everything you love about the Craft Beer & Brewing podcast, but focused on distilling. Click on the link in the show notes and give it a listen!

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