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Moksa Brewing's Pastry Stouts with Head Brewer Cory Meyer
Manage episode 425508162 series 2796815
Kandungan disediakan oleh David Nilsen. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh David Nilsen atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.
Moksa Brewing in Rocklin, California (just outside Sacramento), is one of the country's most prolific and best producers of Pastry Stouts. These usually high alcohol and high gravity Stouts use ingredients like cacao, coffee, vanilla, and others to recreate the flavors of beloved desserts or create whole new flavor concepts. Moksa's Pastry Stouts are indulgent but precise.
In this episode we talk with Moksa head brewer Cory Meyer about how he works with cacao, vanilla, and other adjunct ingredients, how he sources single origin examples, and how the Moksa team comes up with the concepts for these dessert beers.
You can find out more about Moksa Brewing and the beers they've created here.
Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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