For Collin Castore and Colin Vent of Seventh Son Brewing in Columbus, Ohio, the focus has always been on quality and constant improvement over hype. Eight years on, the core brands they launched with are still strong performers for the brewery. They haven’t locked in those beers and let them languish over time. Instead, they’re constantly looking for small ways to increase quality, so that they taste as fresh today as when they launched the brewery in 2013.

In this episode, they discuss:

Using English ale yeast from Day One for IPAs and other ales
How their core brands have improved over the years, and what they’ve focused on improving along the way
Articulating an idea of “better” for their established beers
Making ingredients like candi sugar
Avoiding infection from adjunct ingredients
Using a dosing vessel for everything from dry hops to coffee and spices
Different flavor impacts from ingredients of different origins
The importance of environment on beer enjoyment
Taking a culinary approach to flavor-forward beers

And more.

*This episode is brought to you by: *

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180: Seventh Son’s Collin Castore and Colin Vent Balance the Normal with the Weird

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