As a skilled meals scientist with 20 years of expertise within the discipline, Eric Tennant entered the brewing world with a bit extra background than most. And that background has served him nicely, as he considers each components and processes required to attain the beer flavors he envisions. Over the previous few years, he’s targeted Benchtop round foeder-aged lagers, however the constraints of the small brewery have led to quite a few modern course of options. The methods that he applies are making award-winning beer, too—Benchtop only in the near past took residence a silver medal in Zwickelbier or Kellerbier at GABF, and their barrel-aged barleywine, Previous Picket Ship, was one among Craft Beer & Brewing’s 20 finest beers of 2023.
On this episode, Tennant discusses:
- crafting a hybrid strategy to lager that’s half Czech, and half German
- decocting in a brewhouse not designed for it
- sprucing beer by lagering with out head strain in oak foeders
- rising IBUs in lager recipes to offset the mellowing impact of foeder growing old
- double batching with completely different recipes optimized for 2 completely different mash processes
- checking COAs and manipulating mashes to suit the malt
- defending foam potential when wooden growing old
- brewing barrel-aged English barleywine
And extra.
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