For Jake Gardner, Head Brewer of Westbound & Down (Idaho Springs, Colorado), brewing means defining goals for a beer and mapping out the way to achieve those goals, naming the challenges and articulating solutions at each step of the process. Proceeding in a thoroughly planned and detailed manner brings clarity to the process, and the methodical approach has served Gardner well over his past decade in professional brewing.

After chasing a medal in the hotly contested Imperial IPA category at GABF and World Beer Cup, Gardner’s patience and approach was rewarded in 2019 with a silver medal. But the Westbound & Down approach is anything but conventional—with English yeast strains and specific bittering hops that scrub off the palate quickly, the brewery has carved out a soft and fruity yet bright and tightly controlled niche in the broader world of West Coast IPA. They continue to expand that niche with creative explorations of contemporary hops, yeast experimentation, and focusing on the minutiae of brewing that make a big impact on the finished beer.

In the barleywine category, Gardner has called upon his background in brewing English-style ales at Hogshead in Denver, and discusses the various design concerns for these barrel-aged beers designed to age. From managing free amino nitrogen to double mashing and dialing back oxidative malts, Gardner discusses the ways they’ve built their medal-winning Louie barleywine to taste great not only when fresh, but also with a few years under its belt as it ages and oxidizes gracefully.

*This episode is brought to you by: *

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