Phil Joyce's guest appearances

Phil Joyce

Craft Beer & Brewing Magazine Podcast

Odd13's Altered Egos Podcast

Neil Fisher

Bryan Selders

Ben Smith

Andy Parker

Randy Mosher

Peter Bouckaert

Stan Hieronymus

Mitch Steele

Lindsay Barr

Tomme Arthur

Firestone Walker

Matt Brynildson

Chris Lohring

John Mallett

Garrett Oliver

OwlTail

There are as many ways to make sour and funky beers as there are brewers, but for Phil Joyce of Amalgam Brewing (Denver, Colorado) and Westbound &amp; Down Brewing (Idaho Springs, Colorado), the things some brewers focus on have less impact on the finished beer than the things they tend to overlook. In this episode, Joyce tackles some misconceptions, and shares the things that make their sour and funky beer successful: » Water chemistry has one of the biggest long-term impacts on texture and mouthfeel » The first 7-14 days of fermentation are far more important then the following 6-18 months » Stacking and staggering yeast pitches, while incorporating yeasts typically used in other styles, can create building blocks for the mixed culture to work on » A slow start tends to produce more nuanced beer over the long run » Most fruit is one dimensional, but ingredient and process tweaks can produce far more complex and interesting beers. Toward the end of the episode, Joyce moves past sour beer and delves into their process around ingredient additions in their highly regarded Underground Breakfast barrel-aged imperial stout. This episode is brought to you by: G&amp;D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&amp;D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. For 25 years G&amp;D has led the way with innovative solutions for the craft brewing industry. Contact G&amp;D Chillers today at 800.555.0973 or reach out online at Gdchillers.com. Mention Craft Beer and Brewing podcast and you’ll receive up to $1000 worth of glycol with the purchase of any new G&amp;D chiller unit. Tavour (https://about.tavour.com): Tavour makes it possible to access and discover the highest-rated craft beers from all over the world through the free mobile app. Twice a day you get access to a new limited beer from an independent craft brewer. Imagine sipping a Vanilla Ice Cream Stout from Wild Leap Brewing in Georgia or Juicy Bits IPA from WeldWerks in Colorado. Join the independent beer community today and get $10 in beer money with code “brewing”. Clarion Lubricants (https://www.clarionlubricants.com): Clarion Lubricants, balancing barley and hops is your expertise, food-grade lubricants is ours. The team at Clarion knows that when it comes to making great beer, you’re the expert, and when it comes to supplying food-grade lubricants backed by service-oriented professionals, they're the experts. Clarion will work with you to create an efficient lubrication program that helps protect your brewery. To speak with an expert dial 1-855-MY-CLARION (855-692-5274) or visit clarionlubricants.com. Clarion Lubricants. The expert that experts trust. Oktober Can Seamers (https://oktoberdesign.com/podcast): Whether you’re a full-scale production brewery, a taproom, or a homebrewer striving for the ultimate setup, Oktober Can Seamers has THE small-scale canning solution. They’ve proven that breweries increase revenue through to-go sales with Oktober Can Seamers, and everyone loves to sell more beer. You’re only a few clicks away from selling more beer, just head over to oktoberdesign.com/podcast and use offer code “jamie” to save $50 on any can seamer purchase.Support Craft Beer &amp; Brewing Magazine Podcast

There are as many ways to make sour and funky beers as there are brewers, but for Phil Joyce of Amalgam Brewing (Denver, Colorado) and Westbound &amp; Down Brewing (Idaho Springs, Colorado), the things some brewers focus on have less impact on the finished beer than the things they tend to overlook. In this episode, Joyce tackles some misconceptions, and shares the things that make their sour and funky beer successful: » Water chemistry has one of the biggest long-term impacts on texture and mouthfeel » The first 7-14 days of fermentation are far more important then the following 6-18 months » Stacking and staggering yeast pitches, while incorporating yeasts typically used in other styles, can create building blocks for the mixed culture to work on » A slow start tends to produce more nuanced beer over the long run » Most fruit is one dimensional, but ingredient and process tweaks can produce far more complex and interesting beers. Toward the end of the episode, Joyce moves past sour beer and delves into their process around ingredient additions in their highly regarded Underground Breakfast barrel-aged imperial stout. This episode is brought to you by: G&amp;D Chillers (<a href="https://gdchillers.com" rel="nofollow" target="_blank">https://gdchillers.com</a>): As the brewing industry’s premier choice for glycol chilling, G&amp;D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. For 25 years G&amp;D has led the way with innovative solutions for the craft brewing industry. Contact G&amp;D Chillers today at 800.555.0973 or reach out online at <a href="http://Gdchillers.com" rel="nofollow" target="_blank">Gdchillers.com</a>. Mention Craft Beer and Brewing podcast and you’ll receive up to $1000 worth of glycol with the purchase of any new G&amp;D chiller unit. Tavour (<a href="https://about.tavour.com" rel="nofollow" target="_blank">https://about.tavour.com</a>): Tavour makes it possible to access and discover the highest-rated craft beers from all over the world through the free mobile app. Twice a day you get access to a new limited beer from an independent craft brewer. Imagine sipping a Vanilla Ice Cream Stout from Wild Leap Brewing in Georgia or Juicy Bits IPA from WeldWerks in Colorado. Join the independent beer community today and get $10 in beer money with code “brewing”. Clarion Lubricants (<a href="https://www.clarionlubricants.com" rel="nofollow" target="_blank">https://www.clarionlubricants.com</a>): Clarion Lubricants, balancing barley and hops is your expertise, food-grade lubricants is ours. The team at Clarion knows that when it comes to making great beer, you’re the expert, and when it comes to supplying food-grade lubricants backed by service-oriented professionals, they're the experts. Clarion will work with you to create an efficient lubrication program that helps protect your brewery. To speak with an expert dial 1-855-MY-CLARION (855-692-5274) or visit <a href="http://clarionlubricants.com" rel="nofollow" target="_blank">clarionlubricants.com</a>. Clarion Lubricants. The expert that experts trust. Oktober Can Seamers (<a href="https://oktoberdesign.com/podcast" rel="nofollow" target="_blank">https://oktoberdesign.com/podcast</a>): Whether you’re a full-scale production brewery, a taproom, or a homebrewer striving for the ultimate setup, Oktober Can Seamers has THE small-scale canning solution. They’ve proven that breweries increase revenue through to-go sales with Oktober Can Seamers, and everyone loves to sell more beer. You’re only a few clicks away from selling more beer, just head over to <a href="https://oktoberdesign.com/podcast" rel="nofollow" target="_blank">oktoberdesign.com/podcast</a> and use offer code “jamie” to save $50 on any can seamer purchase.<a href="https://beerandbrewing.com/subscription/" rel="payment nofollow" target="_blank">Support Craft Beer &amp; Brewing Magazine Podcast</a>

114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer

This week we are joined by Phil Joyce from Powder Keg brewing in Niwot, Colorado. Ryan's Buzzed Words- Larkin: house- Brandon: Cantillon- Phil: Niwot Brandon's Buzzed Words- Eric: Sour- Ryan: expansion- Phil: Amalga Eric's Buzzed Words- Ryan: donkey- Brandon: donkey- Phil: donkey Phil's Buzzed Words- Brandon: cantillion- Eric: house- Ryan: construction So when Ryan says expansion, donkey, or construction, you drink. When Larkin says sour, you drink. When he says house you drink twice. When Brandon says Cantillon drink twice. When he says donkey, drink once. When Phil says Niwot, Amalga, or donkey, you drink.

This week we are joined by Phil Joyce from Powder Keg brewing in Niwot, Colorado. Ryan's Buzzed Words - Larkin: house - Brandon: Cantillon - Phil: Niwot Brandon's Buzzed Words - Eric: Sour - Ryan: expansion - Phil: Amalga Eric's Buzzed Words - Ryan: donkey - Brandon: donkey - Phil: donkey Phil's Buzzed Words - Brandon: cantillion - Eric: house - Ryan: construction So when Ryan says expansion, donkey, or construction, you drink. When Larkin says sour, you drink. When he says house you drink twice. When Brandon says Cantillon drink twice. When he says donkey, drink once. When Phil says Niwot, Amalga, or donkey, you drink.

Phil Joyce - Powder Keg Brewing