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Hosts Tim Dennis and Brian Hewitt bring you interviews and insights from the amazing people across the world of craft beer.  Fun and lighthearted discussions meant to educate on a variety of topics including new beer releases, brewery happenings, beer laws, homebrewing tips, and a whole lot more.  Sit back, crack open a cold one, and tune in every Saturday for the Beer Guys Radio Show!

Nov 10, 2018

When Crooked Stave Artisan Beer Project founder and brewmaster Chad Yakobson published his master's thesis online as The Brettanomyces Project very little was known about brewing with this unusual yeast.  Common knowledge at the time said you couldn't use Brett as a primary fermenter in beer.  Yakobson wasn't buying that and set on a path to find out all he could about this fascinating funk factory.  Ten years later, brewers know a lot more, in large part thanks to his research.  There is a huge variety of beers using Brett both as the primary fermenter and in blends.

We're joined this week by Yakobson and brewhouse and cellar manager Troy Montrone to learn more about brewing with Brett.  Montrone tells us what a cellarman's main job duties are (lots of cleaning) and the importance of barrels and other wood vessels in their brewing.  We discuss the differences in Belgian and American sour beers, and Yakobson shares a few flavor descriptors he thinks we need to drop from our vocabulary.

Beer Guys Radio Craft Beer Podcast 150

Guests: Chad Yakobson, Troy Montrone
Topic: Crooked Stave Artisan Beer Project | Denver, CO

Episode Guide

  • Intro | 00:30
  • Props to Orval | 1:18
  • Week in Review | 3:00
  • Crooked Stave Fort Collins | 4:55
  • Beers of the Week | 5:45
  • Craft Beer News | 6:21
  • Live culture beer in a can (Sour Rosé) | 11:35
  • Aging on second use fruit | 14:30
  • The Brettanomyces Project | 15:50
  • Fast fermentation with Brett | 18:38
  • Wild Wild Brett Series | 23:15
  • Crooked Stave IPA / No dirty beers | 24:50
  • Three breweries in one | 25:25
  • Stop saying horse blanket and barnyard! | 27:00
  • Duties of the Cellarman | 28:58
  • Controlling oxygen in barrels | 30:05
  • High altitude brewing | 30:56
  • Foeders, barrels, and puncheons | 33:44
  • Why ferment in foeders | 34:50
  • Crooked Stave cooperage | 35:24
  • Belgian sours vs. American sours | 38:10
  • What do we know now about Brettanomyces | 40:04
  • What we don't know about Brettanomyces | 40:50
  • Crooked Stave Coffee Baltic Porter | 41:20
  • Outro | 43:17

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