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Experimental Brewing Podcast Episode 68 - Simmzy's Second Story with Herbie


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#1 denny

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Posted 06 June 2018 - 09:56 AM

https://www.experime...nd-story-herbie

What happens when your pub chain wants a brewery but has no room? You make room! When Brian Herbertson joined the Simmzy's group, that was his challenge. The answer - stick it on the second floor! Together we sit down and discuss just how you put a brewery on the second story, tackling supplying a whole chain with beer from one location and his spin on the summer's new hit style - Brut IPA. We also get some great feedback on Speed Brewing and Drew butchers the Polish language, again. We cover punks in the news, alcohol in the industry, the British Museum, homebrew charity and answer your questions!


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#2 drez77

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Posted 06 June 2018 - 10:05 AM

I have been researching the new fad of Brut IPA with the plans to brew one, I will give a listen to what he says.


Edited by drez77, 06 June 2018 - 10:05 AM.

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#3 denny

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Posted 06 June 2018 - 10:37 AM

I have been researching the new fad of Brut IPA with the plans to brew one, I will give a listen to what he says.

 

Yep, another IPA fad.


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#4 drez77

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Posted 06 June 2018 - 10:52 AM

Yep, another IPA fad.

I will be very curious to see if this catches on and then gets torn apart like other IPAs have.  I do find the style interesting though, but not much out there on brewing them yet.  Although, Chris Colby did have a nice multi-part write up on them that was helpful.


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#5 neddles

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Posted 06 June 2018 - 01:52 PM

What's the basics on Brut IPA? I am not familiar.


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#6 denny

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Posted 06 June 2018 - 02:34 PM

What's the basics on Brut IPA? I am not familiar.

 

You make a very dry beer with no adjuncts.  You use amylase enzyme to drive the FG to near zero.  I understand most of them are kind of light on bitterness.

 

http://www.thebeersc...-how-to-make-it


Edited by denny, 06 June 2018 - 02:35 PM.

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#7 drez77

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Posted 06 June 2018 - 03:33 PM

You make a very dry beer with no adjuncts. You use amylase enzyme to drive the FG to near zero. I understand most of them are kind of light on bitterness.

http://www.thebeersc...-how-to-make-it


As I understand it they are hoped like a NEIPA.
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#8 neddles

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Posted 06 June 2018 - 09:01 PM

You make a very dry beer with no adjuncts.  You use amylase enzyme to drive the FG to near zero.  I understand most of them are kind of light on bitterness.

 

http://www.thebeersc...-how-to-make-it

 

Interesting. I'd give one a try.

 

Thanks for the link.


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