Tim Johnson of Barrel Idea in St. Paul, Minnesota, began brewing progressive types of beer—hazy IPA, fruit beers, barrel-aged stouts, and extra—out of necessity. As a beer lover and beer dealer, it made sense to attempt his hand at this stuff he would commerce for, each for the artistic thrill of pursuing excellence in these types, but in addition for extra pragmatic causes—to have issues to commerce.
At the moment, Johnson nonetheless loves tasting the broad breadth of beer on the market, and he stays lively in buying and selling beer with brewer buddies. Now, nonetheless, he’s extra targeted on his personal brewing—mastering hazy IPA, tart fruit beers, and barrel-aged stouts—and he’s not afraid to let you realize that he loves these types.
On this episode, he discusses:
- mixing and co-pitching yeast in hazy IPAs
- designing double and triple hazy IPAs to style nice at quite a lot of temperatures
- balancing base malts for taste and coloration
- adjusting water for the right hazy IPA profile
- utilizing superior hop merchandise alongside T-90 pellets
- selecting the best time and place for sure hop additions
- constructing hazy IPAs that make you need to take one other sip
- profiting from the “Infinity Gauntlet” of hops
- pushing hop saturation whereas nonetheless controlling hop burn
- utilizing coconut cream to construct richness in fruited sours
And extra.
This episode is dropped at you by:
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