Kuhnhenn Brewing Co. - Brothers, Barrels, And The Birth Of A Michigan Microbrew Legacy
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A brewery story that starts with nuts and bolts and ends with medals and cult beers is worth a pint and a half. We set up at Kuhnhenn Brewing and talk with brothers Eric and Bret about how a family hardware store in Warren became a fiercely independent microbrewery known for high-gravity ales that still drink refreshingly clean. The path wasn’t smooth—paperwork delays, a sparse early Detroit beer map, and a lot of trial batches—but the lesson from Belgium changed everything: strength means nothing without quaffability.
Live from Kuhnhenn Brewing Co. https://kbrewery.com/
Hear how DRIPA, their double rice IPA, flipped expectations by using rice not as a shortcut but as a precision tool to dry out the body and let hops sing. The result is a 9.5% IPA that sips like something far lighter, showcasing Mosaic, Simcoe, and classic hop notes without a sticky finish. We also dive into 4th Dementia, their award-winning old ale, where stressed yeast and careful fermentation build layers of fig, toffee, and spice that unfold as the beer warms. For barrel-aged variants, they blend across Heaven Hill and other cooperages, explaining why beer often thrives in barrels that aren’t overly old and how blending achieves consistent, nuanced character.
It’s not just malt and oak. The team shares how their cider program won top marks with clean, unsulfury ferments and balanced acidity, plus why they tinker with sake and eye icebock for future releases. Along the way we talk independence, scale, and the practical reality that DRIPA keeps the lights on while limited bottles build legend. If you love craft beer, bourbon barrels, and the art of making big flavors drinkable, this conversation pours out hard-won wisdom from two brewers who never stopped learning.
If this story made you thirsty, follow the show, share it with a friend who loves strong yet smooth beers, and drop a review so others can find us. Cheers.
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