This week, The Session welcomes Matt Potts and Mark Tilley of Destihl Restaurant & Brew Works. Tune in as founder/brewmaster Matt and cellarman Mark talk about the popularity of their un-blended sours, what it takes to brew more than 50 styles of beer throughout the year, and their plans to distribute in the notoriously tough Chicago market. Also, true to their homebrewed roots, the Brewcasters cover hop utilization in the whirlpool.
Podcast: Play in new window | Download (Duration: 4:55:00 — 118.3MB)