![]() At any rate, I love basically all German beer styles, and German Pils is in a place that’s very near and dear to my wee little black heart. Maybe it’s the fact that mass marketing of beer has made Pilsner the most ubiquitous of all beer styles, or maybe I like the idea of paying homage to my German/Austrian ancestry. Everything about this style appeals to me, and its highly variable interpretations make it all the more enticing. Spicy, light, dry, sometimes slightly tart, sometimes amber. For those warmer weather days when I find myself thirsty and wanting for something that’s not pale, I make a 3% ABV version of my American Stout that hits the spot quite nicely. Bold roast flavors with supportive bitterness and a solid hop character– American Stout checks all of my major boxes, even when its a bit boozy. This is a difficult one for me because my favorites are so fluid! ![]() And in the end, I often go with my gut on most things. So to that end, I tend to question the standard brewing advice just as much I do the results of our xBmts. The xBmt results have been thought provoking and a great source of inspiration, but as a skeptic by nature and training, I’ve learned to take most everything with large grains of salt. Have the xBmts influenced your current brewing perspectives? I never would have expected those results! ![]() Seeing so many xBmts where tasters could distinguish between beers fermented in different types of fermentation vessels was really interesting. After a few months of back-and-forth, I was invited to join the crew in late summer 2018. After realizing we shared a similar penchant for good beer, critical thinking, and shenanigans, the idea of me coming on as a regular contributor came up. He ignored me for a couple years, then after I moved to New York, I emailed him again with some ideas and we got to talking. The slightly longer answer: I reached out to Marshall way back in January 2016 with an offer to help collect xBmt data. The short answer: I weaseled my way into it. My friends and family who drank it also enjoyed it, so I guess that counts for something? How did you get involved with Brülosophy? Whether or not that was in reality a good beer is unclear. However, I’m fairly certain I was just marveling at the fact I had in fact made beer. Of course, at the time it tasted amazing. What was your first batch and how did it turn out?Įveryday IPA from Brooklyn Brew Shop. I was immediately hooked, jumping in headfirst after just two batches. Then, in 2015, after somehow hearing how awesome I thought it’d be to recreate some of the beers I was drinking at home, my girlfriend bought me a 1 gallon brewing kit as a gift. In the 10 or so years that followed, I sampled numerous tasty craft beers balanced by a healthy dose of BMC. ![]() I developed a deep appreciation for the good stuff the moment I had my first craft beer, and during the years from post-high school to my early 20’s, my friends and I often found ourselves fantasizing about making it on our own, which never happened. | ABOUT PHIL| How did you get into brewing? Currently working as a Graduate Field Coordinator at a local university, Phil is also taking classes in sensory evaluation and food chemistry. Having studied cell biology and neuroscience in college, Phil enjoys the more experimental side of brewing and beer, making him a natural fit for Brülosophy. Phil was born and raised on the coast of New Jersey before making his way to central New York, where he currently resides with his family. Mosaic Of Change IPA by House Of Pendragon.
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