Brewing Q&A with Jamil Zainasheff – BeerSmith Podcast #281

by Brad Smith on May 30, 2023 · 1 comment

This week I welcome Jamil Zainasheff back for another brewing question and answer session. Jamil covers a wide variety of topics from Hazy IPAs to the state of homebrewing.

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Topics in This Week’s Episode (57:56)

  • This week I welcome back Jamil Zainasheff. Jamil is a founder of Heretic Brewing near San Francisco, as well as an award winning professional and home brewer. Jamil authored the books “Brewing Classic Styles” and “The Practical Guide to Beer Fermentation” and also co-hosts the “Brew Strong” podcast on the Brewing Network.
  • Jamil tells us about some of the projects he’s been working on since leaving Heretic brewing as well as some home brewing he’s been doing lately.
  • We talk about how homebrewing as a hobby has evolved over his long career.
  • I ask Jamil about the rise of Continental lagers in Craft brewing as well as for some advice on how to make a great lager.
  • We talk about low alcohol and no-alcohol beers and the various methods for creating them commercially.
  • I ask Jamil about adding haze to hazy IPAs and he shares some of his secrets for making a great hazy IPA.
  • We discuss which styles Jamil finds most difficult to brew.
  • I ask Jamil about his opinion on beer judging as a skill and whether it is important to be a great judge as part of being a great brewer.
  • We discuss some of the technical aspects of brewing versus the artistic side of brewing.
  • I ask about building beers around a single ingredient or flavor.
  • We talk about SMASH brewing.
  • Jamil shares some tips on brewing high alcohol beers including dosing with dextrine.
  • I ask Jamil why he thinks homebrewing has been on the decline for the last 10 years and what can be done to renew interest in homebrewing.
  • Jamil shares his closing thoughts after a long career in brewing.


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{ 1 comment… read it below or add one }

Matt Misfeldt September 4, 2023 at 6:29 pm

Talking old school. Imagine some of the “all-in-one” systems we could have used 10-15 years ago. I agree about the divergence between the “art and science” of modern homebrewers.

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