Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.
Jamie Bogner a month ago
Great Notion Brewing was founded by Andy Miller, James Dugan, and Paul Reiter with a mission to brew flavor-forward and culinary-inspired beers for Portland, Oregon beer lovers. With everything from hazy hoppy beers to fruity kettle sours to sweet imperial stouts, they’ve staked out their own territory in a developed market, and brought something new to the brewing conversation in the rose city. In this conversation, Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, the return of Simcoe, the recent (temporary) shutdown of their new production brewery by the TTB, growing while still focusing on selling direct to their customers, the value of staying small in order to stay in touch with the people buying and drinking their beer, managing bitterness through controlling the temperature of the whirlpool rather than adding bitterness charges in the boil, and the upcoming release of their much-anticipated barrel-aged stouts. “All of our beers change,” said Miller. “We’re not trying to make the exact same beer every time. We feel that if we can make the beer better, there’s no reason not to. Just because we made Juice Jr. one way last year doesn’t mean we have to make it the exact same way this year. Everyone’s palates are changing.”
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