Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative “pastry” beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.

The conversation covers:

removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
triple mashing with a focus on first runnings
driving “plushness” through relatively low attenuation
toasting raw nuts and coconut immediately before maceration to improve flavor
matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
employing multiple rounds of maceration for certain ingredients
adjunct addition horror stories
using offbeat ingredients like granola and sheet cake

and more.

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248: This episode is nuts. Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience

Craft Beer & Brewing Magazine Podcast

248: This episode is nuts. Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience