Brandon Boldt's guest appearances

Brandon Boldt

Craft Beer & Brewing Magazine Podcast

Drink Beer, Think Beer With John Holl

Sean Lawson

Rudi Ghequire

Sam Calagione

Garrett Oliver

Todd DiMatteo

Troy Casey

Brandon Jones

Jester King

Shawn Johnson

Ryan Wibby

Jeff Bagby

Jace Marti

Patrick Rue

Marika Josephson

Jeffrey Stuffings

OwlTail

Launching any brewery is difficult, but launching one that only makes spontaneously fermented beer means total committment to a process that takes years from brew day to beer release. Still, Lisa and Brandon Boldt of Primitive Beer in Longmont, Colorado, inspired by Belgian lambic brewers and blenders, made the conscious choice to focus exclusively on spontaneously fermented beer. Why not add something else to the repertoire? Because they’re afraid they might be successful at it, and that success would distract them from that core focus.   That patience and commitment have paid off. The brewery is in the process of moving from part-time project to full-time livelihood for Brandon, as maturing barrels finally reach the point where sales volume might justify a full-time employee. In 2019, a Great American Beer Festival silver medal for Experimental Beer was a powerful suggestion that they were on to something interesting—despite the high and dry Colorado conditions that aren’t especially favorable to spontaneous fermentation. That challenging environment has led them to tinkering and lessons learned that should expand the time-worn canon of spontaneous brewing technique. They’re not bucking tradition; they’re using additional tools to set up their fermentations with the best chance of success.   In this episode of the podcast, they discuss:    giving the business a runway and time for the beer to mature before it can be sold at scale adjusting brew volumes to offset changing evaporation and volume loss in the coolship the significant impact of hopping rate on fermentation development their ambient culture’s growing strength and tolerance for higher hopping rates the arc of fermentation, as bacteria and yeast work in different phases customizing brewhouse vessels to facilitate turbid mashes and fast transfers the impact of knockout temperature on the flavors of spontaneously fermented beers barrel selection in the dry environment blending methodology, and the use and selection of fruit  And more.   *This episode is brought to you by:  * G&amp;D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&amp;D Chillers new Micro Channel Condensers! G&amp;D’s Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks and lower global warming potential. G&amp;D Chillers’ Engineers are committed to green technology design, developing a more energy efficient chiller for the brewing industry. Contact G&amp;D Chillers today at gdchillers.com  BSG (https://bsgcraftbrewing.com/) Support for this episode comes from BSG CraftBrewing. Announcing a cool new product offering…T-45 lupulin enriched hop pellets. More efficient than T-90s, T-45 hop pellets contain a higher concentration of aromatic oils and bittering resins, with a reduced level of polyphenols and plant material. This means a big delicious hop flavor with fewer pounds per barrel, creating a more cost-efficient and sustainable beer production thanks to reduced wort losses. Supplies are limited – secure your order today at go.bsgcraft.com/T-45  Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer.   ProBrew (https://www.probrew.com): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out www.probrew.com for ProCarb inline carbonation technology, ProFill rotary filling &amp; seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more!  ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to www.probrew.com for more info!   Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, soon offering our dry ale and lager yeasts in flexible 100g packaging.  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

Launching any brewery is difficult, but launching one that only makes spontaneously fermented beer means total committment to a process that takes years from brew day to beer release. Still, Lisa and Brandon Boldt of <a href="https://primitive.beer" rel="nofollow" target="_blank">Primitive Beer</a> in Longmont, Colorado, inspired by Belgian lambic brewers and blenders, made the conscious choice to focus exclusively on spontaneously fermented beer. Why not add something else to the repertoire? Because they’re afraid they might be successful at it, and that success would distract them from that core focus. That patience and commitment have paid off. The brewery is in the process of moving from part-time project to full-time livelihood for Brandon, as maturing barrels finally reach the point where sales volume might justify a full-time employee. In 2019, a Great American Beer Festival silver medal for Experimental Beer was a powerful suggestion that they were on to something interesting—despite the high and dry Colorado conditions that aren’t especially favorable to spontaneous fermentation. That challenging environment has led them to tinkering and lessons learned that should expand the time-worn canon of spontaneous brewing technique. They’re not bucking tradition; they’re using additional tools to set up their fermentations with the best chance of success. In this episode of the podcast, they discuss: <ul> <li>giving the business a runway and time for the beer to mature before it can be sold at scale </li> <li>adjusting brew volumes to offset changing evaporation and volume loss in the coolship </li> <li>the significant impact of hopping rate on fermentation development </li> <li>their ambient culture’s growing strength and tolerance for higher hopping rates </li> <li>the arc of fermentation, as bacteria and yeast work in different phases</li> <li>customizing brewhouse vessels to facilitate turbid mashes and fast transfers </li> <li>the impact of knockout temperature on the flavors of spontaneously fermented beers </li> <li>barrel selection in the dry environment </li> <li>blending methodology, and the use and selection of fruit </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>): What if you could chill your beer with a more efficient chiller? The Answer? G&amp;D Chillers new Micro Channel Condensers! G&amp;D’s Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks and lower global warming potential. G&amp;D Chillers’ Engineers are committed to green technology design, developing a more energy efficient chiller for the brewing industry. Contact G&amp;D Chillers 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>) Support for this episode comes from BSG CraftBrewing. Announcing a cool new product offering…T-45 lupulin enriched hop pellets. More efficient than T-90s, T-45 hop pellets contain a higher concentration of aromatic oils and bittering resins, with a reduced level of polyphenols and plant material. This means a big delicious hop flavor with fewer pounds per barrel, creating a more cost-efficient and sustainable beer production thanks to reduced wort losses. Supplies are limited – secure your order today at <a href="https://go.bsgcraft.com/T-45" rel="nofollow" target="_blank">go.bsgcraft.com/T-45</a> Old Orchard (<a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">https://www.oldorchard.com/brewer</a>): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more 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>): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out <a href="https://www.probrew.com" rel="nofollow" target="_blank">www.probrew.com</a> for ProCarb inline carbonation technology, ProFill rotary filling &amp; seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to <a href="https://www.probrew.com" rel="nofollow" target="_blank">www.probrew.com</a> for more info! Fermentis (<a href="https://fermentis.com" rel="nofollow" target="_blank">https://fermentis.com</a>): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, soon offering our dry ale and lager yeasts in flexible 100g packaging. 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>

212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous Fermentation

Lisa and Brandon Boldt are the  owners of Primitive Beer in Colorado.  They bill themselves as Colorado's first exclusively spontaneous, barrel-fermented beer blendery. And in a state that has claimed its fair share of firsts, that’s a pretty big deal, especially after you taste their beer. You kinda wonder why we had to wait so long. When they opened their doors in 2018 the made a splash on the local scene for their Méthode Traditionnelle ales, as well as the packaging – maybe you’ve seen their beer in a box. But even their bottled offerings are starting to pop up around the country and would certainly be coveted at bottle shares – if those were still a thing.  And one to look out for is a collaboration they did with Beer Kulture, called Peach On A Beach. It’s a  blend of two and three-year aged spontaneous beer matured on Colorado-grown Allstar Peaches and Tahitian-grown vanilla beans in two freshly emptied Buffalo Trace Bourbon barrels.Get ready to listen in. Here come the Lambic Police. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl  Guest: Lisa and Brandon Boldt of Primitive Beer Sponsor: The Beer Edge Tags: Beer, Lambic, Gueuze, Colorado, Tradition, Beer in a box 

Lisa and Brandon Boldt are the  owners of Primitive Beer in Colorado.  They bill themselves as Colorado's first exclusively spontaneous, barrel-fermented beer blendery. And in a state that has claimed its fair share of firsts, that’s a pretty big deal, especially after you taste their beer. You kinda wonder why we had to wait so long. When they opened their doors in 2018 the made a splash on the local scene for their Méthode Traditionnelle ales, as well as the packaging – maybe you’ve seen their beer in a box. But even their bottled offerings are starting to pop up around the country and would certainly be coveted at bottle shares – if those were still a thing.  And one to look out for is a collaboration they did with Beer Kulture, called Peach On A Beach. It’s a  blend of two and three-year aged spontaneous beer matured on Colorado-grown Allstar Peaches and Tahitian-grown vanilla beans in two freshly emptied Buffalo Trace Bourbon barrels. Get ready to listen in. Here come the Lambic Police.  For more <a href="http://www.beeredge.com/podcasts/" rel="nofollow" target="_blank">Drink Beer, Think Beer</a> or to check out <a href="http://www.beeredge.com/" rel="nofollow" target="_blank">Beer Edge: The Newsletter for Beer Professionals</a>, follow us on Twitter <a href="https://twitter.com/thebeeredge" rel="nofollow" target="_blank">@thebeeredge</a> and subscribe to our <a href="http://www.beeredge.com/newsletter/" rel="nofollow" target="_blank">beer industry focused newsletter</a>. There is more information, articles, and engaging content at <a href="http://www.beeredge.com/" rel="nofollow" target="_blank">Beer Edge</a>.<ul> <li>Host: <a href="http://www.beeredge.com/our-team/" rel="nofollow" target="_blank">John Holl</a> </li> <li>Guest: Lisa and Brandon Boldt of Primitive Beer</li> <li>Sponsor: The Beer Edge</li> <li>Tags: Beer, Lambic, Gueuze, Colorado, Tradition, Beer in a box</li> </ul>

Ep. 66 - Lisa and Brandon Boldt of Primitive Beer