In today\u2019s brewing world, big and bold flavors tend to attract drinkers with an an endless thirt for what\u2019s next. But for Austin\u2019s St. Elmo Brewing,, those aren\u2019t the beers that are going to get people coming back week after week to enjoy a sunny afternoon in their beer garden. Instead, they focus on optimizing quality that whispers rather than screams, making beers that don\u2019t need to tell you how great they are. It may take a pint or two for that \u201caha\u201d moment to happen, but that\u2019s their ultimate goal\u2014for consumers to realize the beer is good without having to focus intently on the beer itself.
\n\nWith a core K\xf6lsch-style ale whose yeast feed a number of other beers in their lineup (from hazy IPA to kettle sours), they\u2019ve systematically built a production strategy that works for their small, pub-style brewhouse, creating efficiencies but also opening the door to experimentation.
\n\nIn this episode, Winslow talks about that K\xf6lsch, which they call Carl, and the details that go into it\u2014such as malt selection, the infusion mash, plus the yeast strain and its expression at different temperatures.
\n\nThe same strain ferments their hazy IPA, and Winslow discusses biotransformation with that yeast, dry hopping at cooler temperatures, how pH affects the hop expression, and more. The conversation finishes on fruited kettle sours and then hard seltzers\u2014a category the brewery has started to embrace, to fulfill its mission to be a destination for groups of varying tastes.
\n\n*This episode is brought to you by: *
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