Lessons Learned

Craft Beer & Brewing Magazine - - Spice Beer -

Randy Mosher knew that BJ Pich­man made good beer be­fore he asked him whether he was in­ter­ested in mak­ing early test batches of For­bid­den Root. “He did a great job, and as we de­vel­oped the project, he de­cided he wanted to play a big­ger role, and that even­tu­ally turned into the head brewer role,” Mosher says.

Asked to pick three vi­tal lessons he’s learned, Pich­man needed only as long as it took to pour a glass of beer to choose: » “What I lacked go­ing in was lan­guage. It’s still an on­go­ing les­son, get­ting the lan­guage to de­scribe what I am tast­ing and smelling. And that is huge.” » “The art of pro­to­type bench tast­ing. My way of do­ing that was a six-week process.” » “Us­ing in­gre­di­ents in con­cert with each other.” He also talked about the im­por­tance of un­der­stand­ing the target (or des­ti­na­tion). “You have to be care­ful. If you say it [list an in­gre­di­ent], peo­ple ex­pect to taste it,” Mosher says. He doesn’t ex­pect con­sumers to pick out hon­ey­bush— which is im­ported from South Africa, where it is used pri­mar­ily in tea—in Sub­lime Ginger, “but you miss it when it isn’t there.”

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