Brewers are still learning a lot about Brettanomyces

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 things we need to drop from our vocabulary.

It’s a milestone week for Beer Guys Radio as we hit Episode 150! We’ve had a blast over these last few years and we hope to keep drinking beer and talking to amazing people for a long time.

Beer Guys Radio Craft Beer Podcast 150

Guests: Chad Yakobson, Troy Montrone

Topic: Crooked Stave Artisan Beer Project | Denver, CO

Episode Guide