Harrison McCabe's guest appearances

Harrison McCabe

Craft Beer & Brewing Magazine Podcast

Andy Miller

Justin Miller

Chris Harris

Ben Smith

Randy Mosher

Peter Bouckaert

Stan Hieronymus

Mitch Steele

Lindsay Barr

Tomme Arthur

Firestone Walker

Matt Brynildson

Chris Lohring

John Mallett

Garrett Oliver

OwlTail

Beachwood Blendery

When Long Beach, California's Beachwood Brewing set out to create a wild and sour beer program years ago, they did it with an intentionality one would expect from a brewery that has racked up so many accolades over the years. In this episode, Beachwood Blendery head brewer and blender Harrison McCabe walks through the various ways they've controlled environmental factors in the brewhouse for optimal spontaneous brewing in the non-traditional climate of Southern California, while maintaining parallel programs producing both spontaneous and pitched culture sour and wild beer. To McCabe, the key is using hops, temperature, and mash to slow the lactic acid production process, allowing for more characteristic funk to develop before acidity completely takes over. He talks about how they've embraced a single infusion high-temperature mash, bumped up the amounts of aged hops, and carefully created "seasons" in the barrel warehouse through temperatre control, before discussing everything from blending to fruiting process. Great wild, sour, and spontaneous beer can be made anywhere—it's just a matter of creating a process and environment that favors great flavors.Support Craft Beer &amp; Brewing Magazine Podcast

<p>When Long Beach, California's Beachwood Brewing set out to create a wild and sour beer program years ago, they did it with an intentionality one would expect from a brewery that has racked up so many accolades over the years. In this episode, Beachwood Blendery head brewer and blender Harrison McCabe walks through the various ways they've controlled environmental factors in the brewhouse for optimal spontaneous brewing in the non-traditional climate of Southern California, while maintaining parallel programs producing both spontaneous and pitched culture sour and wild beer. To McCabe, the key is using hops, temperature, and mash to slow the lactic acid production process, allowing for more characteristic funk to develop before acidity completely takes over. He talks about how they've embraced a single infusion high-temperature mash, bumped up the amounts of aged hops, and carefully created "seasons" in the barrel warehouse through temperatre control, before discussing everything from blending to fruiting process. Great wild, sour, and spontaneous beer can be made anywhere—it's just a matter of creating a process and environment that favors great flavors.</p><p><a href="https://beerandbrewing.com/subscription/" rel="payment nofollow" target="_blank">Support Craft Beer &amp; Brewing Magazine Podcast</a></p>

103: Beachwood Blendery's Harrison McCabe: Creating the Right Environment for Spontaneous and Pitched Culture Wild and Sour Beers