After an early stint at Cleveland staple Fats Head’s, and a short foray into brewery operation with the now-defunct Platform, Shaun Yasaki set out in 2016 to create a brewpub that mirrored his pursuits as a brewer—well-made beers that don’t chase traits however earn repeat enterprise for each taste and drinkability. To realize that objective, he designed a 10-barrel brewhouse that might brew any type of beer with out compromise, due to its devoted cereal cooker and decoction vessel. Now, with Noble Beast, he squeezes extra beer from each batch utilizing high-gravity brewing strategies, and the outcomes have garnered discover—two GABF medals for Baltic-style porter Homicide Ballads, plus a variety of excessive scores from our blind-judging panel at Craft Beer & Brewing Journal®.
On this episode, Yasaki discusses:
- designing a 10-barrel brewhouse with flexibility for cereal mashes, decoction, parti-gyle brewing, and extra
- exploring “bizarre” mash regimes to optimize taste and fermentation efficiency
- discovering area for expression inside conventional lager types
- sustaining foam-positive proteins by mashing and decoction
- discovering complementary esters in particular lager yeast strains
- milling and cooking uncooked rice to create “detrimental area” in beer for different flavors to fill
- decocting and cereal mashing IPA
- utilizing non-diacetyl-producing yeast in IPA fermentation
- high-gravity brewing on a small pub system
And extra.
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