Over the course of his decade-and-a-half, bicoastal brewing profession, Vasili Gletsos has brewed a variety of beer kinds on an equal big selection of brewing techniques. However after launching Wunderkammer as a private model whereas serving as head brewer for Hill Farmstead, he finally determined to make it his focus, constructing out a easy brewery with an previous dairy tank mash tun and a wood-fired copper kettle to make blended tradition beers that inform tales.
Via foraging and interesting with the panorama round him, he continues to make beer that feels not simply rooted and native, however thoughtfully thought of and suave. He’s specific about elements and fermentation, trying to find blended tradition expressions that don’t merely lean on clichés of the style.
“A part of the ability of blended tradition beer is that I discover it very transportive,” he says. “It brings you to a time and place—however I don’t at all times need that point and place to be a barnyard.”
On this episode, Gletsos discusses his blended tradition course of, together with:
- differentiating Wunderkammer from Hill Farmstead’s blended tradition program
- selecting Brettanomyces strains for extra favorable flavors
- brewing on a quite simple wood-fired brewhouse
- working in layers
- mixing stainless fermentation and wooden puncheon ageing
- utilizing foraged elements like yarrow
- chilly facet versus scorching facet additions of foraged elements
And extra.
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