Over the course of his decade-and-a-half, bicoastal brewing profession, Vasili Gletsos has brewed a variety of beer types on an equal big selection of brewing techniques. However after launching Wunderkammer as a private model whereas serving as head brewer for Hill Farmstead, he finally determined to make it his focus, constructing out a easy brewery with an previous dairy tank mash tun and a wood-fired copper kettle to make combined tradition beers that inform tales.
By way of foraging and fascinating with the panorama round him, he continues to make beer that feels not simply rooted and native, however thoughtfully thought-about and suave. He’s specific about substances and fermentation, looking for combined tradition expressions that don’t merely lean on clichés of the style.
“A part of the facility of combined tradition beer is that I discover it very transportive,” he says. “It brings you to a time and place—however I don’t at all times need that point and place to be a barnyard.”
On this episode, Gletsos discusses his combined tradition course of, together with:
- differentiating Wunderkammer from Hill Farmstead’s combined tradition program
- selecting Brettanomyces strains for extra favorable flavors
- brewing on a quite simple wood-fired brewhouse
- working in layers
- mixing stainless fermentation and wooden puncheon growing older
- utilizing foraged substances like yarrow
- chilly aspect versus sizzling aspect additions of foraged substances
And extra.
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