Adam Cieslak
Video Tip: Getting the Most from Your Adjuncts in Flavored StoutsBy Adam CieslakFrom ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.
Video Tip: Selecting Roasted Grains to Balance Big Imperial StoutsBy Adam CieslakIn this clip from their video course, Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain how they go about balancing the residual sugars in their higher-gravity stouts by adjusting their roasted grains.
Video Tip: Be “Body Positive” with Your Lower-Strength StoutsBy Adam CieslakMaplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.
Video Tip: Choosing Grains for a Tasty Lower-Strength StoutBy Adam CieslakMaplewood founder Adam Cieslak and head brewer Roger Cuzelis discuss grain selection for balanced stouts, ensuring plenty of flavor without going to heavy on the roast.
Video Course: Brewing Flavorful Stouts Big and Small with MaplewoodBy Adam CieslakMaplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.
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