In this episode, we chat with John Midgley, the founder of Cool Cousin Brewing, about the revolutionary approach behind their new craft lager. John shares how Cool Cousin Brewing is breaking the mold by brewing without traditional malted grains, using enzyme technology to create a cleaner, more sustainable beer. What began as an experiment during the COVID-19 lockdown has turned into a mission to redefine craft brewing.

John talks about his journey from a career in photography to learning the science of brewing, and how a chance conversation sparked the idea for a handcrafted lager with a focus on sustainability. He dives into the technical details of using enzymes instead of malt, a process that not only saves water and energy but also allows for more creativity in brewing with different grains. From award-winning Kolsch-style beers to experimenting with new grains like sorghum, Cool Cousin Brewing is paving the way for a more eco-friendly future in beer production.

We also explore the challenges and successes of introducing this innovative brewing method to a market traditionally focused on malted beers, and how Cool Cousin aims to prove that you can enjoy great-tasting beer while making a positive impact on the environment.

If you’re a craft beer enthusiast, curious about sustainability in brewing, or simply want to learn more about innovative brewing techniques, this episode is packed with insights. Don’t forget to like, subscribe, and share if you enjoyed this episode!