With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at Central Standard have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they are a product of deep study, practice, repetition, and iteration.

In this episode, Ian Crane and Nathan Jackel discuss:

Building and maintaining their mixed culture
Adjusting IBUs to control acidity, and blending aged and newer hops for the perfect flavor
Spurring momentum in mixed fermentations
Building recipes connected to place using local grains
Balancing more intensely flavored grains such as toasted buckwheat
Reinvigorating the mixed culture with doses of Saccharomyces yeast every few years
Successfully harnessing kveiks
Brewing no-boil raw ale
Maximizing the impact of atypical ingredients through long steeping
Increasing yields in hoppy beers with modern hop products

And more.

*This episode is brought to you by: *

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