Dylan Mobley descends the ladder from the brew house and walks between two rows of conical fermenters to greet me. He’s different than most brewers that I’ve come across; skinnier and beard-less. He also has a extremely young look about him but what this lead brewer may lack in age, facial hair and a beer gut is more than made up for with his knowledge base.
Mobley was first introduced to craft beer in the early ‘90s as he watched his father enjoy Sierra Nevada and Anchor Steam. He began his brewing legacy as most do; with an extract homebrew kit that made mediocre beer at best. With his thirst for knowledge, he voraciously read all the books he could find about homebrewing, becoming a confident homebrewer.
“I wanted to dive into all grain, dropped a bunch more money and was hooked.”
Amazingly, his favorite homebrew creation was a single malt, single hop IPA. While sounding simple, Mobley used Weyermann’s Bohemian Pilsner malt, a double decoction mash profile, and a target of 77 IBUs using Simcoe, to create an IPA with complex malt notes and an assertive hop flavor and bitterness. In fact, he recommends that all homebrewers set aside 12 hours for a brew day at least once to try a decoction mash. He believes that the complexity of the malt increases significantly and will provide different aromas and flavors that just aren’t present without it. Mobley’s words of wisdom is to brew an IPA with pilsner malt and at least a double decoction mash profile to get a unique beer that will impress everybody.
Mobley also has an investigative approach to trying a new brewery. The first beer he will order is a lager, assuming they even have one. The idea is that a lager style beers can more obviously expose any flaws in the beer; off-flavors become clearer as they aren’t able to be hid behind huge hop notes of an IPA or the maltiness of a stout.
“I think everybody, when you first really get into homebrewing, you’re already a fan of the craft beer world think ‘Oh man, I want to have my own brewery someday,’ so it always starts there… A lot of people launching breweries as homebrewers with no professional experience, no education, and they might churn out a good beer every once in a while but the consistency isn’t there.”
Educate.Beer can’t agree more with Mobley. In our opinion, there is a surplus of average, pedestrian beers on the market today made by breweries that are opened by homebrewers. While we applaud and encourage anyone to pursue their passion for craft beer, the passion needs to be supported with a backbone of knowledge outside the brewing process. Occasionally we will be surprised with a stand out brewery that started in this way but most of the major breweries who are producing amazing beers year in and year out have the kettle operated by experienced professional brewers with years of education, training and apprenticeship.
Mobley knew that brewing was his passion and started on a pathway to make his passion his livelihood. Enrolling in the Siebel Institute Master Brewers Program, he spent three months in Chicago and three months in Germany, learning the craft of creating beer. While at the Siebel Institute, he was introduced to John Mallett, the founder of Bell’s Brewery. Mobley even acknowledged that Mallett is one of his beer heroes because of the sophistication and consistency of the beers that Bell’s produces.
“John is a brewer’s brewer. Extremely generous to share information and practices, knowledgeable, but humble, he is always learning and open to a better way of doing something… Overall great guy and produces fantastic beer.”
After training for six months with Siebel, Mobley came home from Germany with a job already lined up, heading to Escondido to work for Stone. There he was able to work on all aspects of the brewing process, with the exception of packaging, allowing him to learn the inner workings of a major production facility while expanding his knowledge of the brewing process. In regards to brewing, Mobley has a lot of tips. His favorite style to brew professionally is a hoppy brown or amber style beer with the key of creating a harmonious, balanced beer.
“You have to choose your ingredients wisely and make sure the bitterness from the hops plays well with the roasted malts while also taking the hop aroma into consideration. You don’t want one to overpower the other, otherwise you just brewed a darker IPA or a malt bomb.”
Dylan also has some interesting thoughts on the American Wheat (so called American Hefeweizen) category that is currently on the market.
“There are a few exceptions, but for the most part they really missed the mark. German hefs are rich and chewy and the yeast character is great. American hefs are thin and boring and for some reason they decided the best way to enjoy this style is with a giant lemon slice. Probably because it’s thin and boring.”
With an eye towards the future, Mobley has fully embraced the culture created by the founders of Bottle Logic. The science and technology theme behind each of their beers is a perfect fit with Mobley. Over the next several months, Bottle Logic will continue to release some of their tried and true classics in addition to new or reformulated recipes and each of them will have Mobley’s finger print. Educate.Beer is excited to see what this fantastic brewer will be creating in the future.
About Bottle Logic Brewing:
Formed in 2014, Bottle Logic Brewing has experienced exponential growth in the craft beer world of Southern California by offering inventive takes on classic styles and forging ahead of the curve with the creation of new styles all together. Bottle Logic Brewing is located in Anaheim, California and has a tasting room offering several rotating taps of the beers that they produce. Visit their website www.bottlelogic.com for more information including the address, beers they have on tap and their hours.