Notch founder Chris Lohring loves the truth that extra craft brewers are embracing lagers—however he has some robust opinions about one of the best ways to brew them.
“‘Crispy boys’ don’t exist,” he says. “Lagers aren’t dry. Clear lager yeast is boring to me.”
Refinement and distinction are his targets, not minimalism, and he and his staff use all of the instruments within the brewer’s toolbox to attain them—comparable to adjusting mash schedules and malt payments to construct physique in low-ABV beers; transferring lager mid-fermentation from quasi-open fermentors to conicals earlier than later transferring to horizontal tanks; decreasing and timing decoctions to suit the targets of particular person beers; and contemplating the influence of mash rests on fermentability, amongst many different issues. It’s not one factor, in any case, that makes a beer distinct—in his phrases, “there’s no magic bullet.”
On this episode, Lohring discusses:
- why Czech pale lager is a class, not a mode
- how variable processes within the cellar result in completely different expressions of diacetyl
- manipulating a mash schedule to construct physique and character with extra expressive lager yeasts
- what decoctions do and don’t do for lagers
- utilizing small percentages of crystal malt in Czech-style pale lagers
- fermenting with no head stress, and skimming to optimize taste and hop character
- the distinction between černé pivo and tmavé pivo
- utilizing American hops in Czech-style lager
And extra.
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