295: Barn Town Enjoys Making Hazy IPA and Tart Fruit Beers That People Enjoy

When Jeremy Kosmicki was promoted off the Founders packaging line to the brewhouse in the early 2000’s, he relished the opportunity to jump from homebrewing to their 30bbl brewhouse. Over the past two decades, he’s overseen the brewing program while the brewery experienced remarkable growth—launching pivotal brands like All Day IPA, scaling production by orders of magnitude—and since Founders was fully acquired and merged into Spanish brewer Mahou San Miguel in early 2023, he’s taken on an even larger role working with the brewing team at Avery.

In this episode, Kosmicki discusses the beers important to Founders, and how they make them. The conversation touches on:

• brewing concerns for packaged beers stored in a variety of conditions
• developing All Day IPA and building body and expression in a small hoppy beer
• implying body and sweetness with strategic use of adjuncts
• mash hopping for additional nuance
• dry hopping All Day IPA during active fermentation
• resisting, then developing a hazy iteration in the All Day family
• coming late to Citra hops
• balancing flavors in big barrel-aged beers
• using coffee in beer
• testing advanced hop products
• piloting again on a new 1bbl system

And more.

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