Monday Evening Brewing has grown from their Atlanta roots into taprooms and breweries in main southern US facilities—Birmingham, Alabama and Nashville, Tennessee are two, with Charlotte, North Carolina opening quickly. The regional powerhouse has grown on the energy of high quality beer, measured risk-taking, and a simultaneous embrace of each trendy and traditional kinds.
On this episode, brewmaster Peter Kiley shares his unvarnished and considerate strategy to brewing, concerning:
- shifting to high-gravity brewing to make life simpler on the brewing workers
- kettle souring high-gravity brews
- homogenizing kettle soured element brews pre-fermentation
- managing ionic focus in high-gravity brews
- troubleshooting extreme attenuation
- understanding acids like succinic acid in kettle-soured beer
- the difficulty with biotransformation in hoppy beers
- intensive chilly conditioning to scale back hop burn
- the problem in making a framework for innovation
- the difficulty in democratizing creativity
And extra.
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