Tim from Paulman Acre on his Experimental Philosophy to Making Hot Sauces

January 03, 2018

paulman acre hot sauce story

Craft Hot Sauce Podcast with Tim Paulman of Paulman Acre

Tim Paulman of Paulman Acre joins the Craft Hot Sauce Podcast. Tim talks about some lessons learned starting a hot sauce company and expands on his experimental philosophy behind his sauces.

Other topics covered in the episode include the San Diego craft beer scene, funny fail stories, branding tips, and interesting hot sauce recipes.

Listen to the Craft Hot Sauce Podcast on Spotify or Apple Podcasts

Paulman Acre Story

I used to be a home brewer, but when I moved into a smaller apartment and didn't have space for all of the homebrewing hardware, I began tinkering with pepper mashes and hot sauces. Over the course of half-a-dozen years, I had honed in on a unique style of fruit-forward habanero sauces that I began calling "Smoked Pepper Sauces". 

We make hand-made Smoked Pepper Sauces in small batches of 20-25 gallons and believe in the merits of slow food and quality of production. At our home base, we've got approximately 1 acre of land that we are using to grow pepper pods for use in our test prep kitchen. We are constantly trying new ideas and combinations. 

Tip for New Hot Sauce Makers

Wear eye protection! I know, first hand, how it feels to get a decent sized gurgle of Carolina Reaper mash directly into the eyeball. It's not pleasant. I wouldn't recommend it.

Featured music is by the T-Sisters and with their cover of "Bird Song". 

Social - @paulmanacre
San Diego, California 




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