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Episode 83 - Is/Was Brewing with Strong Mike

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Manage episode 243931316 series 2360528
Content provided by Joe Bobbe. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Joe Bobbe or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Is/Was Brewing is small and it is new, and I suggest everyone put them on their radar now. What my guest, Mike Schallau, is doing is completely different than everything we are consuming in the current Chicago market. It is not a "never been done" scenario, but out side of Off Color, Afterthought, and a handful of others, no one is focusing on these Saison style beers. There are other Fermentation forward breweries out there, but Mike is doing it with 5 barrel fermentors out of Marz Brewing in Chicago. He is splitting off batches of the same beer and fermenting half straight up with a specific yeast and the other half with the same yeast but treating it with Brettomyces. You can taste the beer as it is and as it was. Please follow this young brewery:

Social Media:

Instagram

Facebook

  continue reading

117 episodes

Artwork
iconShare
 
Manage episode 243931316 series 2360528
Content provided by Joe Bobbe. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Joe Bobbe or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Is/Was Brewing is small and it is new, and I suggest everyone put them on their radar now. What my guest, Mike Schallau, is doing is completely different than everything we are consuming in the current Chicago market. It is not a "never been done" scenario, but out side of Off Color, Afterthought, and a handful of others, no one is focusing on these Saison style beers. There are other Fermentation forward breweries out there, but Mike is doing it with 5 barrel fermentors out of Marz Brewing in Chicago. He is splitting off batches of the same beer and fermenting half straight up with a specific yeast and the other half with the same yeast but treating it with Brettomyces. You can taste the beer as it is and as it was. Please follow this young brewery:

Social Media:

Instagram

Facebook

  continue reading

117 episodes

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