Brewing Food-Inspired Beers with Aslin

Kelley's early story is familiar—two homebrewing friends decided to launch a brewery and fired up a small nano system in 2015 to make beer as they figured out the business side. Not long after launch, they had what’s now a more common come-to-Jesus moment as they realized their initial plan to make standard styles with wide appeal was not going to satisfy them and that there was a market for the beers they loved to homebrew but which didn’t exist commercially in their region at the time—hazy IPAs, extremely flavor-forward beers, and the like. So they did what you might expect a couple of homebrewers to do—they changed course, started brewing daily (and often twice in a day), used their tiny scale and frequency of brewing to test methods and ingredients, and started building a name. Through a disciplined methodology of changing single variables and tasting the results, they were able to learn volumes about their ingredients and fine-tune their techniques to get the flavors they were searching for.