It can be difficult to articulate how to make simple beers extraordinarily well—much comes down to ingredient quality, training and discipline, and the hundreds of small choices a brewer makes throughout the brew day and through fermentation and packaging. At Seattle’s <a href="https://www.machinehousebrewery.com" rel="nofollow">Machine House,</a> founder Bill Arnott will tell you that he doesn’t do anything special, yet the cask ales he brews are favorites of brewing peers thanks to a dogged focus on English-style beers and a dedication to serving them well. 

In this episode, Arnott discusses: 

<ul>
<li>building a more authentic and satisfying approach to cask ale in the Pacific Northwest</li>
<li>battling the “warm and flat” caricature of English-style cask ale</li>
<li>taking a contextual approach to yeast with different strains for different beers</li>
<li>Timothy Taylor yeast versus the Fullers strain for different expression</li>
<li>brewing fresh hop cask ale</li>
<li>successful fermentation in unitanks with minimal temperature control</li>
<li>cask and can conditioning for staying power in the beer</li>
<li>achieving the right amount of astringency with brown malt</li>
<li>making excellent beers with a somewhat “primitive” process</li>
</ul>

And more. 

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