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November 12, 2020 62 min


  • James talks about their approach to producing malt and the UK’s ideal climate for barley.
  • The tendency of American breweries to use different malts at the cost of defining their brand.
  • James reveals his favorite part about doing business with American brewers.
  • What John did to land the job as head brewer at The Vermont Pub & Brewery in 1995.
  • The particular characteristics of Fawcett’s Pearl malt that makes it John’s obvious favorite.
  • The different experiences of drinking the same number of beers in the US versus the UK.
  • The guests consider whether it is possible to make a terrible beer from the best ingredients
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