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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.
G&D Chillers
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ProBrew is the industry partner that brewers trust to take their operations to the next level, especially when it comes to canning their product for distribution. By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100–600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. For more information, visit probrew.com or email us at [email protected]. ProBrew, Brew YOUR Beer.
Old Orchard has supplied flavored craft juice-concentrate blends to more than 46 states for the production of fruit-forward beer, cider, seltzer, wine, spirits, and more. By partnering with some of the biggest names in the craft-brewing landscape, Old Orchard has become a go-to source of fruit-forward ingredients. To learn more and request your free samples, head over to oldorchard.com/brewer.
Streamline efficiency with Omega Yeast’s Diacetyl Knock Out series. The DKO series is comprised of eight familiar yeast strains engineered to knock out the formation of diacetyl before it starts. The strains you know, now better. Available now for made-to-order pitchables at any volume. Contact Omega Yeast today at omegayeast.com.
ABS Commercial has been a full-service brewery outfitter for more than 10 years. We are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! We know the ins and outs of the brewing and installation process and can design the perfect set-up for you, whether you’re just starting out or looking to expand. Contact us today at [email protected] to discuss your customized brewery needs. ABS Commercial. We are brewers.
This episode is brought to you by Yakima Chief Hops. Interested in all things hops and beer? Join Yakima Chief Hops on Aug. 28-20th for Hop & Brew School, a one-of-a-kind educational experience in Yakima, Washington, the heart of hop country. Experience the thrill of hop harvest, tour multi-generation hop farms, walk through processing facilities and attend panel sessions with industry leaders. Register at hopandbrewschool.com. Use code CBB10 for a 10% discount off your tickets.
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!