Victor Novak has been racking up medals at main competitions for many years now. Via stints at important Philadelphia and southern California breweries, he’s made his mark on the event of latest beer kinds whereas additionally working with numerous youthful brewers who’ve accomplished important work themselves. Now, as director of innovation for Figueroa Mountain in Westlake Village, California, he’s mixing the various beer avenues he loves—lager, fruit, and extra—to construct a sturdy program with beers that even non-beer-lovers can get pleasure from.
On this episode, Novak covers:
- adjusting chloride-to-sulfate ratios in darkish lagers
- constructing easy-drinking darkish beers with pilsner malt, rice, and small quantities of roasted malts
- limiting Munich malt to keep away from astringency
- single-infusion mashing with trendy malts
- managing sulfur manufacturing with Augustiner lager yeast
- the differentiating components in award-winning lagers
- dialing in pH in both pale and darkish lagers to optimize hop or malt expression
- biotransformation with lager yeast in West Coast pils
- making a notion of sweetness (with out precise sweetness) in tart fruit beers
- Selecting Lactobacillus strains for the supposed degree of acidity
- including top-notes to fruit flavors for fragrant punch
- working terpenes into hop-forward and nonalcoholic beers
And extra.
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