Gentle lager will not be the fashion most brewers are keen about, however it’s one which many individuals drink. Lengthy dominated by macro brewers and beers lightened by corn and rice adjuncts, it’s a contest class that fewer craft brewers have discovered success in. However for Andy Hooper, former brewmaster of Seismic Brewing in Santa Rosa, California, the beer fashion was ripe for craft reinvention.
A really technically-minded brewer, Hooper had constructed out the brewhouse and cellar to permit for a fantastic diploma of management, however the strategy of dialing in mild lager utilizing natural malt that was grown and malted in California by craft maltsters required fairly a little bit of fantastic tuning. On this episode, Hooper discusses:
- designing a brewery with wastewater reclamation and sustainability at its core
- connecting with craft maltsters and modifying inventory malting processes for lightness and taste
- committing to minimalist brewing with a give attention to components
- scorching facet course of and continuously monitoring pH
- particular lautering parameters geared towards clear mild lager
- mild ingredient dealing with to reduce any distracting flavors
- managed aeration
- growing a nitrogen-based course of for breaking apart hop cones for fresh-hopped lager
And extra.
_Note- after this episode was recorded, Andy resigned from Seismic Brewing, therefore the designation as “former” Seismic brewmaster. _
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