Brooklyn’s Wild East is a brewer’s brewery. It’s the kind of place that other local brewers go for a beer when they’re not working. The lagers are exceptional, characterful more than crispy, and their best-selling IPA is a West coast-style iteration—a stark contrast to the hazy and juicy IPAs that make up the bulk of the offerings from neighbors Other Half or Finback.

Cofounder and head brewer Brett Taylor has some strong opinions about brewing lagers—decoction isn’t optional, water is very important, and the imperfection of more “rustic” malt offers a tension that makes for more interesting beers. In this episode, Taylor discusses those approaches to lager, as well as their techniques behind West coast IPA and mixed fermentation farmhouse beers, and along the way, he covers:

leaning into Czech-style lagers due to the similarity in water between New York and Pilsen
designing a brewhouse with decoction methodology in mind
treating lagers gently in every step of the process to preserve the delicate flavors
using the same yeast in different ways across the lager program
brewing West coast and New England IPAs with Conan yeast
modernizing West coast IPA recipes
the challenges of scaling up farmhouse brewing cultures
optimizing for light Brett character and very gentle acidity in foeder saisons
achieving juicy yet dry notes in everything from IPA to mixed culture beer

And more.

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275: Brett Taylor of Brooklyn’s Wild East Runs a Brewery, Not a Museum

Craft Beer & Brewing Magazine Podcast