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Podcast Episode 432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s Mind

Running the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.

Podcast Episode 432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s Mind

Ben Clayton of Brooklyn’s Test honed his approach to brewing while working in the context of a Michelin-starred restaurant in New York City. Today, building a deep, meaningful supply chain for interesting ingredients animates him more than lighting up the beer-trading boards. Accolades have followed, and today he’s finding stories to tell in thoughtfully sourced grain and the novel ways he uses it in everything from Mexican-style lager to hazy IPA.

In this episode, Clayton discusses:

  • brewing Mexican-style lager with nixtamalized heirloom Oaxacan corn
  • blending floral corn notes with complementary Noble hop notes
  • using oats in multiple forms in hazy IPA
  • why hazy IPA might be the “perfect” beer style
  • tweaking pH to preserve texture, flavor, and aroma
  • promoting biodiversity in beer

And more.

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Every beer menu could use a refresh button on the fruit flavors. That’s why it’s time to revisit Old Orchard’s flavored craft juice concentrate blends, where the latest additions include Fruit Punch, Guava, Kiwi, and Pomegranate. We aren’t stopping there and welcome flavor suggestions from the brewing industry. More information and free samples are waiting at oldorchard.com/brewer.


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