About this Episode
Carrying the burden of historical past and expectation poses a specific problem for some European brewers, however nowhere is that extra obvious than on the earth of Belgian brewing. How, within the face of adjusting expertise and constantly variable components, does a brewer keep true to the concepts behind the basic recipes that underpin the core beers that their brewery produces? Over the previous 20 years, these are precisely the questions that St. Bernardus brewmaster Wouter Dely and gross sales and advertising supervisor Marco Passarella have needed to face.
On this episode, they focus on:
- Adjusting basic recipes to immediately’s fashionable brewhouse actuality
- Working with barley that varies year-to-year by adjusting step mash occasions and temperatures
- Utilizing Belgian candi sugar in brewing abbey-style beers
- Sustaining wholesome fermentations utilizing strategies like drauflassen
- Fostering ester manufacturing by limiting head strain in cylindroconical tanks
- Utilizing totally different temperature glycol in fermenter jackets by way of the course of the fermentation
- Time as an ingredient in brewing
- The mechanics of bottle conditioning
And extra.
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