After our adventures down in Australia, it’s time to get local again with Ten Mile Brewing in Signal Hill, California. Drew sits down with Dan Sundstrom to talk how the brewer got started and why they have a focus on tradition including their attempts to bring the Kentucky Common to California.
But first we’ve got to cover the bad beer news and some brewing for a good cause news before we borrow a quick tip from Chino and a quick tip of a book series that Drew now has to wait to be finished.
I would quite literally murder someone if I had no caffeine. One thing that made the drive and all the time in a wee little car with Denny workable was regular high quality coffee.
Yeah, I don’t drink a whole lot of caffeine to begin with (maybe 10 cups of tea in a normal week). I do miss the taste of good black tea, but I’ve been drinking the herbal stuff instead.
The beer is more difficult, especially since Celebration is out (as you noted). It’s only temporary though.
Good to hear. I hope your recovery is progressing smoothly.
Did Dan Sundstrom do more than hint at the Kentucky Common recipe? What I got from the interview is 6 row malt - flaked corn - debittered black malt - saaz and cluster hops - ABV of 5.2% and I think I heard someone say 001 yeast?
I’ll have to listen again but did he say that the saaz was used for bittering? How about an IBU target?
If you don’t know or can’t say that’s OK. I’ve got enough here to give me some experimenting in the coming year.