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Five years ago, Chicago\u2019s Maplewood Brewing brewed 1,000 barrels of beer per year and were small upstarts in a crowded Chicago beer market. This year, they\u2019re on track to brew over 16,000 barrels of beer\u2014a rapid growth trajectory made possible by their twin focus on quality and ingenuity. While they\u2019ve embraced current styles like hazy IPA and all manor of flavor-addled imperial stouts, they\u2019ve placed equal emphasis on staple beers like Charlatan APA and Fat Pug oatmeal milk stout\u2014beers where subtle expressions of creativity and quality matter.

In this episode of the podcast, cofounder and head brewer Adam Cieslak discusses their approach to these classic styles, touching on everything that makes these simple beers stand out:

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• Fermenting with highly attenuative yeast
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• Utilizing small amounts of wheat to bring beer together
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• The big impacts from small whirlpool temperature adjustments
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• Short dry hopping with fast crashes for maximum hop aroma
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• Eliminating oxygen to improve beer brightness and longevity
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• Using lactose strategically in sessional stouts
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• Building a full spectrum flavorful malt base
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• Selecting malts to maximize pleasurable flavors
  \nand more.
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Maplewood is proof that contemporary creativity can coexist with classic consistency.

*This episode is brought to you by: *

G&D Chillers (https://gdchillers.com): Born in the Pacific Northwest from a lot of hard work and singular goal, G&D has become the best damn chiller company in the world. Like you, G&D never settles\u2014they are relentless and strive to be better every single day because they take pride in the work they do. They are craftsmen who know that "good enough" just won\u2019t cut it. Visit G&D Chillers at the CBC, Booth #3011! Or reach out directly at GDChillers.com.

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