507: Scott Selix of Lua Mashes up Production-Brewery Discipline with Brewpub Creativity in Expressive Hazy IPA and Low-DO Lager

Lua Brewing co-founder Scott Selix details the technical and creative evolution of his Des Moines-based brewpub, emphasizing a commitment to high-quality ingredients and rigorous process control. The conversation highlights the brewery's transition toward a disciplined, low-dissolved-oxygen approach for lager production, utilizing full step mashing and decoction to achieve depth and body in low-ABV table beers. Selix explains the shift in hazy IPA production, where increasing adjunct levels and strategic hop selection—specifically Nelson Sauvin—enhance haze stability and flavor profile. Beyond technical brewing, the discussion touches on the necessity of balancing artistic ambition with business sustainability, including the strategic use of citric acid in fruited sours and the importance of meeting consumer preferences, such as serving lime lager in frosted mugs, to maintain a viable, community-focused business model.