303: Peter Kiley of Monday Night Brewing Is Creating A Framework That Supports Innovation

Monday Night Brewing has grown from their Atlanta roots into taprooms and breweries in major southern US centers—Birmingham, Alabama and Nashville, Tennessee are two, with Charlotte, North Carolina opening soon. The regional powerhouse has grown on the strength of quality beer, measured risk-taking, and a simultaneous embrace of both modern and classic styles.
In this episode, brewmaster Peter Kiley shares his unvarnished and thoughtful approach to brewing, touching on:
moving to high-gravity brewing to make life easier on the brewing staff
kettle souring high-gravity brews
homogenizing kettle soured component brews pre-fermentation
managing ionic concentration in high-gravity brews
troubleshooting excessive attenuation
understanding acids like succinic acid in kettle-soured beer
the trouble with biotransformation in hoppy beers
extensive cold conditioning to reduce hop burn
the challenge in creating a framework for innovation
the trouble in democratizing creativity
And more.
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