Wild Card head brewer Jaega Wise loves breaking down difficult problems with no-nonsense solutions. An early career in chemical engineering gave her the understanding of brewing mechanics that she uses today to hone processes and simplify the brewery’s approach to beer making, yet she remains constantly pragmatic and encouraging.

In this episode, she joins the podcast on the occasion of the U.S. release of her new book, Wild Brews. Through the conversation, she discusses:

growing up and attending university just down the road from Burton-on-Trent
the challenges of brewing a 2.7 percent ABV, hop-forward, New England–inspired table pale ale
differences in British and American drinking culture
tackling similar hop flavors and body in a nonalcoholic IPA
the delicate handling and food-safety concerns of NA beer
good haze vs. bad haze
fundamental questions all brewers should ask themselves
combining different yeast strains to ferment hazy beers
using dried yeast
making wild beer accessible
working with various fruits

And more.

This episode is brought to you by:

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BSG (https://go.bsgcraft.com/Contact-Us) This episode brought to you by BSG and Rahr Malting Co., the home of fossil-free malt. Rahr’s headquarters in Shakopee, Minnesota is powered by renewable electricity. Malthouses and kilns are fed by an electrostatic boiler fueled by agricultural byproducts, much of which is waste from the malting process. By eliminating the use of natural gas, Rahr Malting Co. reduces CO2 emissions by 260,000 tons per year while filling 25% of the US brewing industry’s malt needs. Put the power of Rahr Malt in your beer at go.bsgcraft.com/Contact-Us

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245: Jaega Wise Lowers the Barriers to Making Great Pale Ales and Mixed-Culture Beers

Craft Beer & Brewing Magazine Podcast