Tree House Brewing - September 2014

My guess its either the yeast or the water (since beer is 90% water). I would lean towards the water. I wonder if water has to do with the VT hoppy success...

 

It's probably 99% Nate and 1% Dean.

 

I'm concerned about what exactly Dean's 1% would be comprised of. Perhaps a chemical analysis is in order to ensure it's safe for consumption.

 

Nate makes great beer, no question there. It is my opinion it is an equation of inputs that makes the beers pop.
As a new homebrewer, I would venture to say that no one element creates the TreeHouse complex flavors. The malt and water profile combine to create a base which then combines with layers of flavor from the hops and yeast (produced by hop usage [technique], fermentation, and yeast-hop interaction).

If there was a silver bullet here, it is attention to detail. Honing in on how these interactions play out and understanding how they combine creates great beer. I ask Nate a lot of questions and it seems pretty evident to me that what he and Brendan are doing is not guesswork, and they didn't read it in a magazine. A little bit science and a little bit art, they know what they need to do to get what they want out of the beers...and they learn and adjust.