Green Flash’s 2018 bankruptcy rocked the beer world and threw the future of their iconic brands into doubt. Earlier this year, those brands were acquired by Sweetwater, and head brewer Ryan Joy was tasked with figuring out how to brew them on a different brewhouse, with vastly different water, and for an audience with a much different context for beer.
In this episode, he discusses:
matching the unique, and salt-heavy water of San Diego
using unusual chlorides, in large amounts
changing up the yeast to achieve greater haze stability
adjusting for the efficiencies and increased utilization of the new brewhouse
shifting hops from the boil to the whirlpool for more aroma expression
working with crystal malt in West Coast IPA to maintain the classic appeal
the classic to modern West Coast IPA range
using terpenes to build unique flavors and aromas in hop-forward beer
And more.
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