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Pulpit Rock co-head brewers Bob Slack and Justin Teff have built a reputation for creative \u201cpastry\u201d beers in both the stout and quick sour realms. In this episode, they discuss in depth their process for achieving great results with such adjunct-forward and barrel-aged beers, from managing increased viscosity and extended barrel-aging times, to their focus on ingredient freshness.

The conversation covers:

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• removing roasted barley from the base recipe and replacing with other malls to build more chocolate character
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• triple mashing with a focus on first runnings
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• driving \u201cplushness\u201d through relatively low attenuation
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• toasting raw nuts and coconut immediately before maceration to improve flavor
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• matching tank size to the volume of adjuncts rather than the volume of beer, to maximize surface area and extraction
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• employing multiple rounds of maceration for certain ingredients
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• adjunct addition horror stories
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• using offbeat ingredients like granola and sheet cake
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and more.

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