Ben Clayton of Brooklyn’s Test honed his approach to brewing while working in the context of a Michelin-starred restaurant in New York City. Today, building a deep, meaningful supply chain for interesting ingredients animates him more than lighting up the beer-trading boards. Accolades have followed, and today he’s finding stories to tell in thoughtfully sourced grain and the novel ways he uses it in everything from Mexican-style lager to hazy IPA.
In this episode, Clayton discusses:
- brewing Mexican-style lager with nixtamalized heirloom Oaxacan corn
- blending floral corn notes with complementary Noble hop notes
- using oats in multiple forms in hazy IPA
- why hazy IPA might be the “perfect” beer style
- tweaking pH to preserve texture, flavor, and aroma
- promoting biodiversity in beer
And more.
This episode is brought to you by:
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Old Orchard (https://www.oldorchard.com/brewer): Custom blend development is available through our innovative R&D lab. Our bulk division supplies a wide range of beverage segments, making it the one-stop shop for flavoring beer and beyond. More information and free samples are waiting at oldorchard.com/brewer.
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