James Fawcett is the 7th generation of Thomas Fawcett & Sons in Castleford England. He branched out to the U.S. to get his college education from Chapel Hill in North Carolina before returning to the U.K. to take on the reigns of the family malting business.
John Kimmich is a bright-eyed, healthy, happy high priest of beer. He wears his art proudly: his upper body is covered in tattoos of hops, barley, water, and the company logo, the ancient alchemy sign for fermentation.
Bryan Bechard was appointed President of the Country Malt Group and Brewcraft USA in October 2014. As one of the co-founders of the North Country Malt Supply, Bryan has been involved in ingredient distribution to the North American craft brewing industry for nearly 25 years. Mr. Bechard is a graduate of Le Moyne College’s School of Business.
Timothy Taylor Landlord Clone Recipe
James Fawcett mentions he typically enjoys a Timothy Taylor’s Landlord IPA on this episode of the podcast so we felt it would be fitting to post a clone recipe for it as it can be a hard beer to come by in the US.
Below is a recipe we based on the well-known clone recipe by Gordon Strong from BYO magazine. Timothy Taylor’s Landlord is a traditional English IPA that is more balanced between malt and hops than many of the IPAs here in the states. Gordon’s recipe uses a water profile high in calcium to accentuate the delicious Golden Promise malt. Yeast choice can make difference here and a less attenuative English yeast strain is preferable though the Fermentis S-04 makes a solid beer. If you use it, you may want to increase the mash temperature more to account for the higher attenuation. We went with Gordon Strong’s hop recommendations but any English hop for bittering and your favorite English hop for late additions should do the trick.
Thomas Fawcett Golden Promise Malt 100%
Fuggle @60 minutes
East Kent Goldings @10 minutes
Styrian Goldings @0 minutes
Lallemand Windsor (less attenuation truer to original), Whitelabs WLP037 Yorkshire (less attenuation truer to the original), or for a slightly drier beer Fermentis S-04.
Mash @152f for 1 hour
Boil for 70 minutes
EPISODE 7: STRAIGHT FROM THE FAWCETT
TOBY TUCKER – DIRECTOR OF SALES, COUNTRY MALT GROUP
JAMES FAWCETT – PRESIDENT, THOMAS FAWCETT & SONS MALTING
BRYAN BECHARD – PRESIDENT OF WAREHOUSE AND DISTRIBUTION, UNITED MALT GROUP
JOHN KIMMICH – OWNER/FOUNDER, ALCHEMIST BEER
SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- 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 ingredient