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Cerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it. The Denver, Colorado brewer’s approach to progressive styles like hazy and sour IPA, fruited kettle sour, and pastry stout would seem purely trendy if it weren’t for their equal love of Brettanomyces-fermented saison and wood-aged lager. In this episode, he discusses everything from designing processes around hops creep to the rise of Sabro hops to fermenting lagers in foeders and their embrace of the nascent tiki IPA style.
This episode is brought to you by:
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Craft Brewers Conference & BrewExpo America: This episode is brought to you by the Craft Brewers Conference & BrewExpo America, America's largest craft brewing industry gathering. Join your peers in Denver, April 8th through 11th. Details at CraftBrewersConference.com