Sheesh! <a href="https://establishmentbrewing.ca" rel="nofollow">The Establishment</a> (Calgary, Alberta) has built a reputation over the last few years for taking an unconventional and experimental approach to mixed culture beer—as well as many other styles—and they’ve brought home numerous awards to prove it. But World Beer Cup gold in 2025 in the Belgian-Style Sour Ale category may be the biggest of them all, despite its unabashedly modern approach to the blend. They’re not afraid of calculated risks, and love seeing where new ideas and techniques take them, because as Foniok says, “Beer first, ask questions later.” 

In this episode, Foniok discusses: 

<ul>
<li>using advanced hop products in mixed culture beer</li>
<li>bench-trialing potential dry hops</li>
<li>working around the mixed culture and dealing with Pediococcus ropiness</li>
<li>brewing with high hop loads to suppress excessive acid production</li>
<li>blending over multiple days to challenge and ultimately verify the blend</li>
<li>using aged hops that have moved past the cheesy stage</li>
<li>promoting fast fermentation for Saccharomyces strains in the mixed culture</li>
<li>blending a fermented component with almost-hazy-IPA grist</li>
<li>hops bench testing process for improving dry hop selection</li>
</ul>

And more. 

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Old Orchard (<a href="https://www.oldorchard.com/brewer" rel="nofollow">https://www.oldorchard.com/brewer</a>) can formulate custom blends featuring specialty ingredients. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer. 
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