Discovering area for persona and authenticity in hazy IPA and tart fruit beer lately can pose a problem for brewers, however for Jared Welch, Cofounder and Manufacturing Director for Nashville, Tennessee’s Southern Grist, that’s no purpose to cease pushing. It’s why their common quick-soured fruit beers are actually acidified with a locally-caught Lactobacillus pressure, and why they’ve tweaked and elevated bitterness of their hazy IPAs whereas eschewing energetic fermentation dry hopping. Southern Grist goes to make the beers that clients need from them, however they stand out by making them their method.
On this episode, Welch focuses on hazy IPA and tart fruit beers, masking:
- First-wort hopping with Vic’s Secret
- Whirlpooling very cool as little as 160°F
- Tweaking the grist for hazy IPA to ramp up oats
- Constructing the lightest colour through Pilsner malt
- Driving London Ale III to a dozen generations by way of cautious fermentation administration
- Dialing in acidity for particular fruits
And extra.
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