Nathan Jackel's guest appearances

Nathan Jackel

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

Ian Crane

With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at Central Standard have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they are a product of deep study, practice, repetition, and iteration.   In this episode, Ian Crane and Nathan Jackel discuss:    Building and maintaining their mixed culture Adjusting IBUs to control acidity, and blending aged and newer hops for the perfect flavor Spurring momentum in mixed fermentations Building recipes connected to place using local grains Balancing more intensely flavored grains such as toasted buckwheat Reinvigorating the mixed culture with doses of Saccharomyces yeast every few years Successfully harnessing kveiks Brewing no-boil raw ale Maximizing the impact of atypical ingredients through long steeping Increasing yields in hoppy beers with modern hop products  And more.   *This episode is brought to you by:  * G&amp;D Chillers (https://gdchillers.com): Like your flagship beer you can rely on G&amp;D Chillers for the same quality and consistency. G&amp;D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&amp;D's been committed to cold. Reach out for a quote today at gdchillers.com  BSG (https://bsgcraftbrewing.com/) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting bsgcraftbrewing.com and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739.   Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer.    ProBrew (https://www.probrew.com): Still emptying those overflowing wastebins of crushed, low-fills or under carbonated cans every canning day? It’s time to Fill Like a Pro. ProFill Can fillers from ProBrew use rotary, true-counter-pressure-gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with minimal DO pickup. Stop wasting perfectly good beer. Email ProBrew at contact@probrew.com today!   Fermentis (https://fermentis.com): Working on a new sour beer? Fermentis, the obvious choice for beverage fermentation, now offering an expanding range of dry bacteria for the production of sour beers.  To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com.   Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com Support Craft Beer &amp; Brewing Magazine Podcast

With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at <a href="https://www.centralstandardbrewing.com" rel="nofollow" target="_blank">Central Standard</a> have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they are a product of deep study, practice, repetition, and iteration. In this episode, Ian Crane and Nathan Jackel discuss: <ul> <li>Building and maintaining their mixed culture </li> <li>Adjusting IBUs to control acidity, and blending aged and newer hops for the perfect flavor </li> <li>Spurring momentum in mixed fermentations </li> <li>Building recipes connected to place using local grains </li> <li>Balancing more intensely flavored grains such as toasted buckwheat </li> <li>Reinvigorating the mixed culture with doses of Saccharomyces yeast every few years </li> <li>Successfully harnessing kveiks </li> <li>Brewing no-boil raw ale </li> <li>Maximizing the impact of atypical ingredients through long steeping </li> <li>Increasing yields in hoppy beers with modern hop products </li> </ul> And more. *This episode is brought to you by: * G&amp;D Chillers (<a href="https://gdchillers.com" rel="nofollow" target="_blank">https://gdchillers.com</a>): Like your flagship beer you can rely on G&amp;D Chillers for the same quality and consistency. G&amp;D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&amp;D's been committed to cold. Reach out for a quote today at <a href="https://gdchillers.com" rel="nofollow" target="_blank">gdchillers.com</a> BSG (<a href="https://bsgcraftbrewing.com/" rel="nofollow" target="_blank">https://bsgcraftbrewing.com/</a>) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting <a href="https://bsgcraftbrewing.com/" rel="nofollow" target="_blank">bsgcraftbrewing.com</a> and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739. Old Orchard (<a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">https://www.oldorchard.com/brewer</a>): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at <a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">www.oldorchard.com/brewer</a>. ProBrew (<a href="https://www.probrew.com" rel="nofollow" target="_blank">https://www.probrew.com</a>): Still emptying those overflowing wastebins of crushed, low-fills or under carbonated cans every canning day? It’s time to Fill Like a Pro. ProFill Can fillers from ProBrew use rotary, true-counter-pressure-gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with minimal DO pickup. Stop wasting perfectly good beer. Email ProBrew at <a href="mailto:contact@probrew.com" rel="nofollow">contact@probrew.com</a> today! Fermentis (<a href="https://fermentis.com" rel="nofollow" target="_blank">https://fermentis.com</a>): Working on a new sour beer? Fermentis, the obvious choice for beverage fermentation, now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit <a href="https://fermentis.com" rel="nofollow" target="_blank">Fermentis.com</a>. Clarion Lubricants (<a href="https://www.clarionlubricants.com/Welcome.do" rel="nofollow" target="_blank">https://www.clarionlubricants.com/Welcome.do</a>): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at <a href="https://www.clarionlubricants.com/Welcome.do" rel="nofollow" target="_blank">www.clarionlubricants.com</a> <a href="https://beerandbrewing.com/subscription/" rel="payment nofollow" target="_blank">Support Craft Beer &amp; Brewing Magazine Podcast</a>

211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse Beers